Regime Type:
Strict PKD (No Allowances), Without Eggs
Liver Cordon Bleu
Introduction & Inspiration
This version of cordon bleu skips the traditional chicken and instead features nutrient-dense veal liver, Parma ham, and pâté, creating a flavourful filling for this pan-fried delight.
Served with a delicious creamy sauce that enhances the subtle flavours of the veal liver, it's perfect for achieving the ideal PKD ratio. This dish is incredibly easy to make and wonderfully comforting during the winter months, providing your body with a hearty boost of energy!
I hope you'll give this one a try.
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 30 minutes
Serving Size
1 x Liver Cordon Bleu
Main Ingredients:
130g Veal Liver
40g Parma Ham Slices
30g Brain and Liver Pâté*
5g Roast Beef Flour (Fine)
10g Tallow for frying**
Creamy Sauce (80ml)
25g Veal Brains - Poached***
55g Oven Roasted Bone Marrow
35ml Broth or Water (as required, based on desired thickness)
Salt To Taste
Recipe Instructions
Pre heat the oven to 80c.
Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish.
Give the veal liver a quick rinse under running water, before patting it dry with a paper towel.
Place the liver on a wooden chopping board and lay the Parma ham slices on the liver to cover the top.
Spread a little brain and liver pâté over the top of the Parma ham slices.
Pour the fine roast beef flour onto a plate. Dip the liver into the flour to form a thin layer on the underside of the liver. Dust off any excess flour.
Starting at one end, carefully roll the liver up (trim the edges as required). Use wooden skewers/cocktail sticks to secure the liver cordon bleu in place. Put the roll in the fridge for 10 - 15 minutes.
When you're ready to cook, add the tallow to a frying pan on medium heat. Once the tallow has melted and the pan is nice and hot, place the liver cordon bleu into the pan and remove the cocktail sticks.
Cook the cordon bleu for 3 - 4 minutes on one side (or a little longer, depending on the thickness and how you like it), basting it with the tallow while it cooks.
While the cordon bleu is cooking, add all the sauce ingredients into another pan and cook on low heat, stirring from time to time. The ingredients should be hot, but not boiling.
Use a spatula to carefully turn the liver cordon bleu over to cook the other side.
While the other side of the cordon bleu is cooking, pour the sauce ingredients into a high speed blender and blend until the sauce is creamy and smooth. Transfer the sauce to a serving jug.
Once the liver has finished cooking, transfer the liver cordon bleu onto the warm serving dish and pour any cooking juices over it. Pour the creamy sauce around the cordon bleu and drizzle a little sauce over the top.
Bon Appetit!
Tips
*Use whatever pâté or spread you happen to have available that you feel will pair well with the liver.
**You can certainly substitute tallow with lard for frying.
***Adding poached brains will help generate a nice, creamy sauce mixture once blended. It's certainly optional and you could substitute it with an egg yolk. A combination of broth and bone marrow alone will be delicious, just slightly less creamy.
Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Check out my Brain and Liver Pâté, Roast Beef Flour, Beef Crackling (which includes how to make tallow), Oven Roasted Bone Marrow and Brains - Poached recipes for instructions on how to make these.