Lamb's Liver with Pea Purée

Recipe from Kew on a Plate with Raymond Blanc.

The purée here is a take on the British favourite, mushy peas, but made with fresh, sweet peas. Visually I like the contrast of the matt look of the purée and the crushed peas and chopped herbs, which have extra virgin olive oil mixed through them to give a silky shine.

Lambliverpea MAIN IMAGE

Ingredients Required

For the braised onions
160g Grelot onions, peeled and halved
1 Thyme sprig
2 Black peppercorns
4 tsp Extra virgin olive oil
500ml Water
1 pinch Sea salt and freshly ground black pepper
For the pea purée
40g White onion, finely diced
25g Unsalted butter
125g Peas, podded
100ml Boiling water
For the crushed peas
200g Shelled peas
1 Mint sprig, chopped
1 Marjoram sprig, chopped
4 tsp Extra virgin olive oil
For the liver
350g Lamb’s liver, washed, dried and cut on an angle into 2cm thick slices
30g Unsalted butter
50ml Water
1/2 ‘New season’ garlic clove, crushed
To serve
20 Pea shoots

Cooking Method

For the braised onions

In a small saucepan on a medium heat, mix the onions, thyme, black peppercorns, olive oil, water and a tiny pinch of salt. Cover with a lid and cook on a gentle simmer for 15 minutes, until soft but holding their shape. Leave to cool at room temperature in their liquid. Once cooled, pat dry with a clean cloth, place back in a clean pan and set aside until ready to reheat.

For the pea purée

In a medium saucepan on a medium heat, gently sweat the onions in the butter with a pinch of salt and pepper for 5 minutes until they are soft and translucent. Increase the heat to high, add the peas and boiling water, and bring to a rapid boil for 3 minutes (if using older peas, for 5 minutes), covered. Transfer to a blender and blend the peas and all the cooking juices on full speed for 1 minute, until smooth and velvety. Transfer the purée to a small saucepan and set aside.

For the crushed peas

In a small pan on a high heat, place the peas, water, mint and marjoram and bring to the boil for 2 minutes. Drain, refresh in ice cold water and crush with a fork. In a small bowl, mix the crushed peas, oil, two pinches of salt and a pinch of pepper. Taste and correct the seasoning.

To cook the liver

First season it with two pinches of salt and a pinch of pepper. In a medium frying pan over a medium–high heat, warm the butter until foaming and cook the seasoned liver for 3 minutes on each side. Use a temperature probe to ensure a core temperature of 70ºC is achieved, then remove the cooked livers from the pan and leave to rest for 5 minutes on a warm plate in a warm place; the core temperature will continue to rise to 72ºC. Meanwhile, add the water and garlic to the pan used for the livers. Taste, season with salt and pepper. Return it to a medium heat, bring to a boil and stir with a spatula to capture all the wonderful roasting juices and flavours.

To serve

Reheat the pea purée, crushed peas and braised onions. Place a spoonful of the purée in the centre of each plate, add two generous spoonfuls of the crushed peas and the braised onions. Place the rested liver on top, arrange the pea shoots on top and finish by dressing the dish with the roasting juices and scattering them around the plate.

 

Kew Book 120THUMB

Recipe from Kew on a Plate with Raymond Blanc published by Headline Ltd.

Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.