Wild Rock Hawkes Bay Red

Grower: Wild Rock Vineyards
Grape Variety: Merlot / Malbec / Cabernet Franc / Cabernet Sauvignon / Petit Verdot
Style: Aromatic and Complex
Country: New Zealand
Appellation: Hawkes Bay
Vintage: 2014/15
Closure: STELVIN
Alcohol: 13.1% ABV
Bottle Size: 75cl

Bubble and Squeak topped with Sautéed Liver, Poached Egg and Sage Butter

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the bubble and squeak //

1 potato, peeled and cut into cubes
2 tbsp butter
½ onion, chopped
1 garlic clove, chopped
1 rasher smoked bacon, chopped
3-4 oyster mushrooms, chopped
¼ Savoy cabbage, finely chopped
½ tsp paprika
2 tbsp self-raising flour
2 tbsp olive oil

For the liver //

100g/3½oz lambs' liver
salt and freshly ground black pepper
1 tbsp olive oil

For the poached egg //

2 tbsp white wine vinegar
1 free-range egg
For the sage butter
55g/2oz butter
3 tbsp chopped fresh sage
½ lemon, juice only
½ tsp salt

1. For the bubble and squeak, boil the potato cubes in a pan of salted water for 10-15 minutes, or until tender, then drain well and mash until smooth. Set aside.
2. Heat the butter in a frying pan over a medium heat, add the onion, garlic and bacon and fry for 3-4 minutes, or until the onions have softened.
3. Add the chopped mushrooms and cabbage and continue to fry for a further 5-6 minutes.
4. Add the paprika and the cooled mashed potato and stir until the ingredients are well combined.
5. Remove from the heat and set aside to cool slightly.
6. When the mixture is cool enough to handle, roll small portions of the mixture into balls using your hands, then flatten them slightly to form patties.
7. Sprinkle the flour onto a plate and dust the bubble and squeak patties in it.
8. Heat the oil in a frying pan over a medium heat, add the patties in batches and fry for 4-5 minutes on each side, or until golden-brown on both sides.
9. For the liver, season the liver well with salt and freshly ground black pepper.
10. Heat the oil in a separate frying pan over a medium heat, add the seasoned liver and fry for 2-3 minutes on each side, or until golden-brown on both sides and completely cooked through.
11. For the poached egg, bring a small pan of water to the boil and add the white wine vinegar. Reduce the heat until the water is just simmering.
12. Stir the water to create a whirlpool, then crack the egg into the centre.
13. Poach for 2-3 minutes, or until just set, then remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
14. For the sage butter, heat the butter in a separate pan over a medium heat until golden-brown.
15. Add the remaining nut sage butter ingredients and reduce the heat slightly.
16. Heat the mixture, stirring well, for a further minute, then remove from the heat and set aside.
17. To serve, place the bubble and squeak patties into the centre of a serving plate.
18. Place the liver on top of the patties.
19. Place the poached egg on top of the liver. Drizzle over the sage butter.