CAPITOL RESTAURANT PARMESAN-CRUMBED LAMB’S LIVER WITH GORGONZOLA DRESSED BABY SPINACH

SERVES 4 / PREPARATION 15 MINUTES / COOKING 15 MINUTES

FOR THE GORGONZOLA-DRESSED BABY SPINACH 100g Gorgonzola Dolce, crumbled pinch caster sugar

25ml white wine vinegar

100ml canola oil

3 handfuls baby spinach

½ white onion

Put the Gorgonzola, sugar and vinegar into a bowl and crush them together, using the back of a spoon. (Don’t fully amalgamate, you want to leave some texture to the cheese.)

Slowly whisk in the canola oil, season to taste with salt and freshly ground black pepper and set aside.

Wash and dry the baby spinach and set aside. Shave or thinly slice the onion and set aside.

FOR THE LAMB’S LIVER

300g soft white bread

80g finely grated Grana Padano parmesan 2 eggs

100g plain flour for dusting

8 slices lamb’s liver (approx 6mm thick) 100ml clarified butter

200ml demi-glace or reduced beef stock

Make the parmesan crumb by putting the bread and parmesan into a food processor and reducing to a medium crumb. Beat the eggs to prepare egg wash.

Set up three plates or bowls, one for the flour, one for the egg wash and one for the parmesan crumb. Dip each slice of liver first in the flour to lightly coat, then in the egg wash, and then in the parmesan crumb. Set aside for frying and repeat until all the liver is coated.

Fry the liver in the clarified butter on a high heat until golden. Turn the liver only once. Season once the liver is cooked. While frying the livers warm the demi-glace in a small saucepan.

Just before serving, dress the spinach with the Gorgonzola dressing.

TO SERVE

Plate the dressed spinach, some shaved onion, two lobes of fried liver and sauce with a generous pour of warmed demi-glace.