Grilled Veal Liver with Grape Jelly (Starter)

Serves 4  

INGREDIENTS
  200g veal liver 
10ml olive oil` 
chopped rosemary 
semi-coarse salt to taste 
black pepper to taste 
50g grape jelly 
50g Tsalafouti Roumelis (soft traditional Greek white goats’ cheese) 

 Chop the liver into pieces on a wooden chopping board. Marinate with salt, pepper and rosemary. In a non-stick pan warm up the olive oil and lightly sauté the liver. Place on a shallow plate, and add the grape jelly and the tsalafouti.  

Philip Alexiou

He started his carrier in 2004 at NJV Plaza hotel. He traveled around the world collecting experiences and tasting flavors. He joined ASTY 68 Restuarant in December 2011 and the last 2 years he is the chef in charge. From that restaurant he started the cooperation with All Organic Greek Garden. Ena exercise which is walking on trails creatively, having as target the treatment and processing of raw materials into products that are possessed by the quality and imagination.

Grilled Veal Liver with Grape Jelly (Starter)

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Philip Alexiou