Liver, bacon and onions
- February 2020
- Serves 4
- Hands-on time 40 min, simmering time 20 min
”If you’re a fan of liver and bacon, you’ll love this take on the classic dish. If you’re sceptical, all the more reason to give it a go – you’ll be converted, I promise! I always like to up the onion ante. Not only do they give the sauce sweetness, they also add depth and body.” – Gill Meller
- 37.4g (19.5g saturated)
- 75.6g (9.4g sugars)
- Vegetable oil for frying
- 200g British free-range bacon lardons (smoked or unsmoked) or streaky bacon, chopped
- 2 onions, thinly sliced
- 2 garlic cloves, sliced
- 2 tbsp chopped fresh sage
- Splash brandy (optional)
- 400ml pork or chicken stock
- 2 fresh thyme sprigs
- 400g very fresh British lamb’s or pig’s liver
- 100g plain flour to coat
- 1 tsp lard (or an extra dash of oil)
- Mustard to serve
For the mash
- 1kg large white potatoes (such as maris piper or king edward), peeled and cut into rough 2cm pieces
- 200ml whole milk
- 100g unsalted butter, chopped
- Set a large pan over a medium-low heat and add a drizzle of oil, followed by the bacon. Gently fry the bacon until the pieces start to render a little fat and take on some colour. Add the thinly sliced onions and fry gently for 15-20 minutes, stirring as they cook. Once the onions are lovely and soft and beginning
to caramelise, add the garlic and chopped sage and continue to cook for a further 3-4 minutes.
- Add the brandy, if using, and bubble to reduce by half. Pour in the stock, add the thyme and season with pepper. Let the sauce simmer for 15-20 minutes or until the liquid has reduced by two thirds. Keep warm over a very low heat.
- Meanwhile, put the potatoes in a large pan with a pinch of salt. Pour over cold water to cover, bring to the boil, then reduce the heat and simmer for about 20 minutes until tender.
- Drain and return the potatoes to → the pan, mash until smooth, then beat in the milk and butter.
- Trim any white ventricles from the liver, then use a sharp knife to cut it into 1cm-thick slices. Season, then dip in the flour to coat.
- Heat a large frying pan until hot, then add the lard or a little oil. Add the sliced liver and cook for 1 minute on each side, no longer. Remove the liver from the pan and toss it through the bacon and onion mixture. Bring it all back up to a simmer for no more than a minute.
- Serve the liver, onions and bacon on warmed plates, with mashed potato and mustard on the side.
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