Liver with Horseradish- Beetroot Cwikla (2)
Ingredients
For the Salad:
For the liver:
Instructions
  1. Make the salad. Stir the sugar and salt into the vinegar until dissolved, then add the cumin seeds, reserving half a teaspoon to sprinkle, and the horseradish sauce. Pour over the cooked beetroot and mix well. Sprinkle over the reserved seeds. Refrigerate overnight or for as long as you can.
  2. Melt half the butter in a frying pan over a low heat and gently fry the shallot for about 20 minutes until the edges start to crisp. Remove from the pan.
  3. Add a knob of the remaining butter to the pan and fry the liver over a high heat for about 1 1/2 minutes on each side, shaking the pan occasionally.
  4. Return the shallot to the pan and fry together for no more than 30-40 seconds- you want the liver to remain pink in the middle.
  5. Remove the liver and shallot from the pan and allow them to rest for a few moments, covered, while you melt the remaining butter in the pan. Once its sizzling, add the vinegar and some freshly ground black pepper. Simmer to reduce slightly.
  6. Pour this sauce over the liver and serve immediately with the salad on the side and perhaps some crusty bread.