A home classic graces our recipe pages this week. Some call it an acquired taste but we don’t think so…
Offal, like liver and kidneys, are off-putting to some people. I have no idea why — maybe a texture thing? It should have nothing to do with the flavour, that’s for sure. If cooked properly, it should just melt in the mouth and taste gorgeous.
On top of that, it’s fantastically good for you! Rich in protein and iron, you should enjoy liver if you’re a regular gym-goer for muscle building. In lieu of that awful whey powder.
My recipe this time will show you how to make a simple and classic Liver & Onions dish. No airs and graces about it. Just liver, onions, bacon, potatoes and peas.
- 500g lambs livers
- 1 whole red onion, roughly chopped
- 2 rashers unsmoked bacon, roughly sliced
- Vegetable oil or 50g butter – for frying
- Maris Piper potatoes, peeled
- 50g plain flour
- Salt & Pepper
Total Preparation and Cooking Time: 30 minutes
- Start by briefly sautéeing your onions. Fry them in the vegetable oil or butter until only lightly browned. Remove and place in a bowl. At the same time, you can put your potatoes on to boil. If you have a two-tier saucepan-come-steamer, cook your peas through in the steamer half.
- Next fry up the bacon. As with the onions, the bacon will get a second cooking later on, so don’t fry it to a crisp in this step. Once just cooked through, place in the same bowl as the onions.
- Place the flour in a bowl with a little salt and pepper. Coat the livers all over in the seasoned flour and place in the pan to fry. This will take around 10 minutes to cook all the way through. Just keep your eye on them and keep turning them over to make sure they’re browned all over.
- After 10 minutes have passed, return the onions and bacon to the pan and cook for a further 5 minutes.
- Once the potatoes and peas are done, remove them from the pan – taking care to keep the water. Add this water to the liver and onion mixture, along with some gravy granules. Stir this in and continue to cook for another 5 minutes or until the gravy is nice and thick.
- In the meantime, mash your potatoes, unless you prefer to serve boiled potatoes with your liver.
- Once cooked, serve piping hot.
Our next issue will be our 450th! We have a review planned, but in the meantime, why don’t you look over our last milestone issue – our 400th – at Schpoons & Forx at the Bournemouth Hilton Hotel?