Serrano Calves Liver

Serrano Calves Liver

Serves 4

Points plan: 3 per serving

Core recipe

4 x 100 g slices Calves liver

150 ml skimmed milk

1 tsp crushed green peppercorns

4 thin slices Serrano ham

2 garlic cloves, crushed

300 ml tomato passata

1 tbsp chopped mixed fresh herbs

salt & pepper

Pre-heat oven to 150ºC/300ºF/Gas 2

Soak the liver in the milk for 30 mins to clean & remove bitter flavours.

Preheat a non-stick pan, add a little vegetable oil and then wipe out with kitchen paper.

Remove the liver from the milk and pat dry with kitchen paper.  Season each side with the green peppercorns and wrap each slice with a slice of Serrano ham.

Cook the meat quickly in the hot pan, for 2 minutes each side.  Remove and place into the warm oven while you make the sauce.

Add the garlic to the pan and cook quickly until soft, pour in the passata, stirring well to pick up the pan juices.  Add herbs, season and serve with the liver.