A great combination of flavours with Lavender and Chilli Caramel


  • 2 heads chicory
  • 2 blood oranges
  • 200 g calfs liver (cut in 2.5 cm thick oblong)
  • 100 g butter
  • tbsp honey
  • sherry vinegar
  • olive oil
  • 1 bunch each of dill, chives, chervil, basil
  • plain flour
  • 100 ml chicken stock
  • castor sugar
  • 1 tblsp freah lavender
  • 1 fresh green chilli


  • Prep chicory, sautee in pan with butter orange and honey.
  • De glaze pan with sherry vinegar.
  • Add orange juice and reduce.
  • Prep fresh orange, mix with herbs and raw chicory leaves.
  • Melt sugar for caramel add lavender and chili.
  • Pour on baking sheet.
  • Prep and flour liver.
  • Pan fry liver for 3 mins each side.
  • De glaze pan with chicken stock.
  • Plate up.


By Clare Anne O'Keefe for MasterChef Ireland.

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