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Calves liver cooked in orange juice
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Remove peel and pith from 2 oranges with a sharp knife. Cut out each section between the membrane and set aside. Save the juice and add the juice of the third orange, strain and put to one side. Heat a large frying pan for a few moments. Add 75g of the butter and as it starts to foam add the slices of liver. Reduce the heat to a minimum and cook very gently for 2 mins on each side. Then arrange on a heated serving plate and keep warm. Increase the heat to medium deglaze the pan with orange juice. Scrape up the meat juices until mixed together with the orange juice season lightly. Allow to bubble then add the orange sections. Make sure they are covered with the juice. Remove sections and place round the liver. Remove the pan from the heat
and whisk in the rest of the butter and pour over the liver
and serve.
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