Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Pan-fried Calves Liver Berliner Art
This recipe comes from Chef Jos Wellman, one of the top Chefs, who is now based in New Zealand. A visit to his extensive website is well worth it if you need culinary help, especially bearing in mind that he is training the next generation of up and coming young chefs. You might also be lucky enough to catch him online for a chat.


calves liver (sliced thin) 150 gm
pear 1 pc
onion 1 pc
flour 50 gm
milk 50 ml
yellow cornmeal 50 gm

peeled potatoes 150 gm
egg 1 pc
cream 50 ml
glace de viande/meat gravy 50 ml

  1. Wash, peel and re-wash potatoes, cut into even size pieces
  2. Place in cold salted water, bring to a boil and simmer until cooked
  3. Drain well in a colander and place back into pot, cover with a lid and replace on heat
  4. Shake vigorously and remove lid to allow steam to escape, repeat until potatoes are as dry as possible
  5. Pass through sieve or purée with a hand masher
  6. Return to a clean pot, mix in 1 egg yolk per 200gm potato, a little butter may also be added
  7. Correct seasoning with salt and white pepper
  8. Keep warm until required
  9. Poach pear whole or cut into 1 cm thick slices in a little water, sugar, lemon juice and a cinnamon stick
  10. Keep warm until required
  11. Peel and cut onions into rings
  12. Pass through the flour (seasoned with salt and pepper), milk and then the cornmeal
  13. Deep fry and keep warm until required
  14. Pan-fry calves liver in a little butter or olive oil for 1 minute each side
  15. Add the meat glaze or gravy and cream, bring to the boil and simmer for one minute
  16. Serve with the pear, onion rings and mashed potato

Chef's Note
Potatoes can be classed into two varieties; waxy and floury. A potato low in solid content (high in water) will be a good masher but a poor fryer, whereas a potato high in solid content (low in moisture) makes an excellent fryer or roasting potato. If a good boiling potato is required a medium to high solid content is required.

Therefore it is important that chefs know the different potato varieties and their properties, this information should be readily available from local suppliers in the form of a chart. Failing this a simple test that can be done is to test the potatoes density (or specific gravity):

  • Dissolve 1kg salt in 8 litres of water ( 20° C )
  • Put some potatoes in the water
  • Any that float will make good frying, roasting or boiling potatoes

Those that sink will probably cook up floury and best left for mashing