CAPITOL RESTAURANT PARMESAN-CRUMBED LAMB’S LIVER WITH GORGONZOLA DRESSED BABY SPINACH

Illustrations Kohl Tyler-Dunshea

	FOR THE GORGONZOLA-DRESSED BABY SPINACH
	100g Gorgonzola Dolce, crumbled pinch caster sugar
	25ml white wine vinegar
	100ml canola oil
	3 handfuls baby spinach
	½ white onion
	FOR THE LAMB’S LIVER
	300g soft white bread
	80g finely grated Grana Padano parmesan
	2 eggs
	100g plain flour for dusting
	8 slices lamb’s liver (approx 6mm thick)
	100ml clarified butter
	200ml demi-glace or reduced beef stock

1.	FOR THE GORGONZOLA-DRESSED BABY SPINACH
2.	Put the Gorgonzola, sugar and vinegar into a bowl and crush them together, using the back of a spoon.
3.	(Don’t fully amalgamate, you want to leave some texture to the cheese.)
4.	Slowly whisk in the canola oil, season to taste with salt and freshly ground black pepper and set aside.
5.	Wash and dry the baby spinach and set aside.
6.	Shave or thinly slice the onion and set aside.
7.	FOR THE LAMB’S LIVER
8.	Make the parmesan crumb by putting the bread and parmesan into a food processor and reducing to a medium crumb.
9.	Beat the eggs to prepare egg wash.
10.	Set up three plates or bowls, one for the flour, one for the egg wash and one for the parmesan crumb.
11.	Dip each slice of liver first in the flour to lightly coat, then in the egg wash, and then in the parmesan crumb.
12.	Set aside for frying and repeat until all the liver is coated.
13.	Fry the liver in the clarified butter on a high heat until golden.
14.	Turn the liver only once.
15.	Season once the liver is cooked.
16.	While frying the livers warm the demi-glace in a small saucepan.
17.	Just before serving, dress the spinach with the Gorgonzola dressing.
18.	TO SERVE
19.	Plate the dressed spinach, some shaved onion, two lobes of fried liver and sauce with a generous pour of warmed demi-glace.