Pan cooked liver and onions
Ingredients: 1kg Quality Standard lamb’s liver, rinsed, dried and thinly sliced 6 tbsp flour, seasoned 100g butter For the sauce: 80g butter 4 onions, thinly sliced 300g smoked streaky bacon, diced 4 garlic cloves, crushed Small bunch fresh thyme leaves 6 tbsp flour 2 tbsp English mustard powder 2 tbsp balsamic vinegar 1L strong beef stock Seasoning To serve: Parsnip mash Seasonal vegetables Method: Dust the liver with the seasoned flour. For the sauce, heat the butter in a large frying pan. Add the onion, bacon, garlic and fresh thyme, and cook together until the onion is softened. Stir in the flour and the mustard powder. Deglaze the pan with a little stock. Add the balsamic vinegar, then add remaining stock gradually until desired consistency is reached. Check the seasoning. To serve: Heat the butter in a frying pan, and cook the liver for about 3 minutes over medium heat, until just cooked – if the slices are thin it may take less time. Be very careful not to overcook. Serve the liver and onion sauce on hot plates with parsnip mash and seasonal vegetables.
Lamb, frying
Serves: 10