INGREDIENTS
8 slices of Coppa
4 x 150g/6oz English rose calves liver
1 tbsp light olive oil
25g/1oz butter
For the rocket mash:
4 large baking potatoes
75ml milk
50g/2oz butter
50g/2oz rocket
2 tbsp extra virgin olive oil
For the gravy:
250ml fresh beef stock
150ml port
knob of butter
2 tsp flour
2 tsp English mustard
Maldon sea salt and freshly ground black pepper
Recipe continues
METHOD
Preheat the oven to 200C/375F/Gas Mark 5.
Skewer the baked potatoes and place in the oven. Cook for one and a half hours until soft and cooked through.
Place the Coppa between two baking sheets. Then place in the oven for 10 minutes when the potatoes are almost done. Drain well on kitchen paper and keep warm.
To make the gravy pour the wine and stock into a heavy-based saucepan, bring to the boil and reduce by two thirds.
Melt the butter in another pan and add the cornflour and the mustard cook for about 30 seconds then add the reduced liquid whisking all the time. Set aside until you are ready to serve.
Meanwhile remove the flesh from the cooked potatoes and mash using a ricer or a sieve.
Melt the butter in the milk with plenty of sea salt and white pepper. Then blend with the olive oil and the rocket to form a smooth puree. Next fold the milk puree into the mash followed by plenty of seasoning. Keep warm until you are ready to serve.
Heat a griddle pan to smoking hot, season the calves liver with salt and black pepper. Cook for about a minute each side or a little longer if you don’t want it too pink. Allow to rest for a couple of minutes before serving.
To serve pile the mash onto the centre of four serving plates, top with a piece of calves liver and a drizzle of parsley oil.