Deep, rich, warm and tasty. Forget your childhood nightmares - liver and onions is a superb dish!
Liver and onions is a classic, and much-maligned dish. It has been the victim of basically shoddy cooking, hence the aversion some folk have. This dish will change minds: rich, tasty, satisfying and healthy. High in protein, low in fat, full of flavour.
INGREDIENTS
liver - any kind will do. I'm using pork liver
garlic
onion
celery
chilli
streaky bacon (or whatever you prefer/can get)
mushrooms
butter
pepper
red wine
parsley
Watch the video
METHOD
Slice the potato thickly
Finely chop the onion, garlic and celery
De-seed and chop the chilli - the more seeds you leave in, the hotter the chilli. Do it to suit your taste/asbestos mouth
Slice the mushrooms thickly
Finely chop the parsley
Slice the bacon into small strips
Rinse the liver under cold water, pat it dry (or leave it to dry), and cut into nice-sized pieces
Heat oil in a frying pan on a medium-high heat
Pop in the potato slices, and cook for 5 to 10 minutes
Do NOT shuffle them around!
Turn them over and cook for another 5 minutes or so
Add the bacon and stir it about
Let it cook for about 5 minutes, then add the onions, celery, garlic and chilli
Stir it through and cook slowly for about 15 minutes
Add the mushrooms and some pepper, give it a stir (don't we alway?)
After about 10 minutes, turn down the pan to a very low heat to keep it warm
Melt butter in another pan - if you don't have another pan, tip the cooked stuff onto a dish or plate and pop it in a warm over
Add the liver and cook on one side for one-and-a-half to 2 minutes
Turn it over and after a minute or so, add the red wine
With a blowtorch, match or just the flame (if using gas), burn off the alcohol, toss in the parsley, and give it a quick shake
Add the potatoes and onion mix, and toss it all about
Sorted
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