Beef Liver with Broad Bean puree, Honey Glazed Carrot and Port jus

First of all, Happy New Year  my friends and readers. I was pretty rubbish posting here recently. 🙁 I did cook loads of nice food, but didn’t got around to post them here.  :S Hopefully this will change in the near future. 🙂

As the winter upon us (still haven’t seen any proper snow), I’m always find myself craving for foods which contains iron or Vitamin A. So I thought why not mix the two.  Hope you’ll enjoy as much as I did.

Beef Liver with Broad Bean puree, Honey Glazed Carrot and Port jus



for the Broad Bean Puree


  • 100g Skinned Broad Bean
  • 1tsp Fresh Lemon juice
  • 1tsp Thyme, just the leaves
  • 1tbsp cooking water

for the Honey Glazed Carrot

  • 4 Carrot
  • 15g Unsalted Butter
  • 2tbsp Cooking water
  • 1tbsp Honey

for the Beef Liver

  •  250g Beef Liver
  • 30g Unsalted Butter
  • 4 Slice of Streaky Smokey Bacon
  • 1tsp Marjoram
  • Seasoning

for the Port Jus

  • 30g Unsalted Butter
  • 1dl Port
  • 1 Finely Chopped Shallot
  • Seasoning
  • Preparation time: 30 minute
  • Cooking time: 60 minute
  • Serves: 2 person
First, we make the Broad Bean puree. Skin the broad beans, and boil it for 5 minute. Pour out the water, but save a bit of cooking water for the puree. In food processor blitz the broad beans with the fresh thyme leaves, lemon juice and cooking water until it’s smooth.
Boil the whole carrots until tender. Depends on the thickness but should be around 15 minute.
Whilst the carrot is cooking, prepare the liver and the bacon. Add 15g butter in a frying pan with the bacons and fry them until crispy. Fry the pieces of liver with and additional 30g butter in the same pan as the bacon and sprinkle over with marjoram. It takes about 10 minute. You can check by cut in half at the thickest part. If not pink in the middle then it’s done.
Use the same pan for the port jus. The bacon and the remaining liver juice will add to the taste.  Add the finely chopped shallot and fry it for 5 minute on a medium heat. Add the port and bring it to boil then simmer until the volume has reduced by half. Divide the butter to 3 equal blocks and add to the jus one by one and whisk it vigorously until each butter melts. Take the jus off the heat and season it with salt and pepper.
The carrot should be cooked by the time. Poor of the water but leave some on the bottom. Place it back on the heat and add the butter and honey and turn the carrot until glazed and golden.
Reheat the broad bean puree if needed and serve the liver and bacon on the puree. Pour the jus on the liver and enjoy it!
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