I thought today was St Patrick's Day. I was wrong. Apparently, The Church moved the date to the 15th March, so that it didn't clash with Holy Week. Anyhow, I was planning to give you something with the taste of the Emerald Isle, and St Patrick's Day or not, this recipe's still a good 'un. It's from that temple of gastronomic excellence, Ballymaloe House; near Cork in Southern Ireland. Ballymaloe is a rather beautiful Country House, which the talented Allen family have turned into a restaurant and cookery school. They specialise in the sort of food I approve of: British and Irish dishes cooked with the correct French techniques; so you will encounter simple delights such as Irish Stew, Steak and Pigeon Pie, Bacon and Cabbage, Lobster in a Cream Sauce; and Irish Soda Bread.
First, heat some unsalted butter in a heavy frying pan until it foams. Take some sliced calves livers and dip them in flour which you have previously seasoned with salt and pepper. Fry the liver on both sides. I must stress at this point that I like my liver pink- that means that it requires very little cooking. Of course, it's all about personal taste, but who likes an over-cooked liver that tastes (and looks) like a leathery old boot?
Push the cooked livers to one side of the pan, and pour in a generous dash of Irish Whiskey. Note that I have spelt it with an 'e'- Scotch Whisky is something slightly different. Tilt the pan towards the gas, and the whiskey will ignite.
When the flames have died down, add some concentrated meat stock, a crushed garlic clove, and some chopped fresh tarragon. Bring to the boil and reduce the sauce. Incidentally, if you didn't already know, reduction means that you boil a sauce at a high heat, without stirring. This action burns off the water in the sauce, and concentrates the flavours. You might have to loose about half the sauce to evaporation, before the sauce noticeably starts to thicken up.
Once the sauce is syrupy, take it off the heat, and stir in a few tablespoons of cream. Simple isn't it? And if you stick to my advice, and don't overcook the liver, you can't go wrong.
