Salad of Pan Fried Calf's Liver, Chicory and Blood Orange

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
  • olive oil
  • sherry vinegar
  • 1 bunch each of dill, chives, chervil, basil
  • plain flour
  • 100 ml chicken stock
  • castor sugar
  • 1 tblsp freah lavender
  • 1 fresh green chilli


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


By Clare Anne O'Keefe for MasterChef Ireland.


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