Fried liver with apples, Porto wine sauce and croquettes

Porto wine and liver are a perfect match, as if they were made for each other. Do you also cook with as little loss of ingredients as possible? Get started with a piece of liver and take this dish to the next level. Serve with apples, croquettes and a flavourful Porto wine sauce. A classic in a ‘no waste’ jacket, enjoy!

Ingredients

4 apples

30 g hazelnuts

2 sweet onions

1 clove of garlic

500 g pork or calf liver

0.50 kl curry

2 cl honey

2 sprigs of thyme, 1 bay leaf

200 ml porto wine

250 ml veal stock

1 tbsp corn starch

butter

24 croquettes

14 ingredients selected

Directions: Peel the onion and cut into strips. Peel and press the garlic.

Cut the liver into 2 or 3 large pieces.

Season the liver with curry, pepper and salt.

Melt a knob of butter in a non-stick pan and fry the liver pieces briefly until golden brown. Season with salt and pepper.

Remove from the pan, add another knob of butter and stew in it the onion with a dash of water over low heat until soft (about 10 minutes). Add the garlic and let everything caramelise lightly together.

Deglaze with the Porto wine and stock and reduce to half. Season with pepper and salt.

Meanwhile, prepare the apples.

Remove the stones from the apples and cut into wedges. Coarsely chop the hazelnuts.

Melt a tablespoon of butter and fry the apple slices until lightly golden brown. Add the hazelnuts, thyme and honey and allow to caramelise well.

Mix the corn starch with 2 tablespoons of water and add to the sauce. Leave to cook for another 1 minute. Add the liver to the sauce and warm together until the liver is cooked.

Deep-fry the croquettes.

Serve the liver with the fried apples with the Porto sauce and croquettes.