Chef Matt Moran shares the recipe of his favourite dish

When Matt Moran was a little kid whenever his family would slaughter a calf it was his job to carry the bowl of offal to the kitchen ldquoIt was mumrsquos special treat and it wasnrsquot long before I was enjoying it too especially the brains and the liverrdquo says Moran adding that when the dish is prepared and cooked correctly calvesrsquo liver is an utter delicacy Freshness is paramount so be sure to cook it soon after purchase he explains Calves liver with onion and bacon ldquoThe main thing to remember is to remove the membrane that encases the whole liver Push your thumb under the membrane and peel it off in pieces It makes the difference between a buttersoft piece of cooked liver and something that can be a little tough and chewyrdquo says Moran The best way to cook liver is to sear it quickly in a very hot pan ldquoPersonally I prefer to cook liver more on the rare side of things It should definitely still retain a bit of pink in the centre or you run the risk of drying it out and losing the beautiful tender texturerdquo hesays Chef Matt Moran Onions and bacon are a classic pairing with liver and for good reason The sweetness of onions slowly sauted in butter is awesome and even more so when itrsquos turned into a gravy with the addition of chicken stock and a splash of good quality balsamic vinegar ldquoBrown chicken stock which is made from roasted chicken bones has greater depth of flavour than regular chicken stock made with unroasted bones but if yoursquore not inclined to go the extra mile and make your own at least be sure to use a very good quality stock no tetrapacks or stock cubes pleaserdquo says Moran adding that bacon adds a beautiful smokiness to the mix ldquoIrsquove used pancetta in this instance for a slightly more complex flavour and crisped it to add a little crunch and texture to the finished dish Add a handful of crushed sage or thyme into the pan adds beautiful aromardquo says Moran Itrsquos a dish thatrsquos likely to change the minds of those who turn their noses up at the thought of liver he signs off Ingredients gtgt 12 thin slices of pancetta bacon gtgt 50 g butter gtgt 2 brown onions peeled and sliced gtgt 20 ml balsamic vinegar gtgt200 ml brown chicken stock gtgt2 tbs vegetable oil gtgt1kg calves liver trimmed and sliced into 2 cm thick slices gtgt12 sage leaves Method gtgt Preheat the grill Then lay out the pancetta slices on a baking tray Place the baking tray under the hot grill and cook until golden and crisp Drain the pancetta on paper towel and keep warm gtgt Melt the butter in a frying pan over a high heat until the butter is foaming then add the sliced onions and season with a little salt and pepper Fry the onions until they are golden brown This should take about five minutes gtgt Add the balsamic vinegar to the onion and boil until it has reduced to syrup then add the brown chicken stock Bring to a simmer and cook gently for approximately five minutes until gravy has formed gtgt Meanwhile prepare the liver by heating a large fry pan over a high heat until very hot Lightly season the liver with salt and pepper and add two tablespoons of vegetable oil to the hot fry pan then add the liver to the pan making sure not to overlap the slicesAdd the sage leaves to the fry pan These will crisp up and add flavour to the liver Cook for 1 to 2 minutes on each side depending on your preference then remove the liver and sage leaves from the fry pan and drain on a paper towel gtgt Spoon the onion gravy onto the plate and place two slices of liver on the onions then top with the crispy pancetta and sage leaves and serve with mashed potatou00a0