I think liver is one of the most underrated parts of an animal – it has loads of flavour and packed full of iron, so a great option if you are feeling a little tired. Another major benefit of liver is that it is fairly cheap to buy, simply because people don’t like the idea of it.
The most common use for liver is in pate, however, yesterday as I was cooking with some lamb’s liver I wanted to cook the way I like it best – in a simple gravy accompanied with lardons (bacon bits) and onions. I originally learnt this recipe from Mumsy and over the years I have adapted the recipe a little. I personally think the secret to making this recipe is to use a good stock – however if for some reason you don’t have any stock available then use the water you cook any vegetables in to form the gravy instead.
Cooked right, liver is absolutely delicious! Cooked badly, it can be absolutely disgusting! About six years ago when I was moving house I found some liver at the bottom of the freezer which was either to be thrown away or eaten before I moved. Having not had liver for a while I decided to cook it without consulting a recipe or Mumsy. Having only a vague idea about what Mumsy used to do I got cracking and all I can say the end result was awful. I cooked the liver way too long so it was as tough as old boots and the gravy had a lot to be desired!
I am pleased to say that yesterday’s supper was given the thumbs up. The liver was beautifully tender and there was plenty of gravy to be shared out between all of us. This meal is best served with mash potato and peas or bubble and squeak.
Liver and Bacon
- 450 g lambs liver (remove any veins and cut it thinly)
- 150 g lardons / bacon bits
- 2 onions (finely sliced)
- 2 garlic cloves (finely chopped)
- 2 chicken stock cubes (dissolved in 300 – 400ml boiling water)
- handful of flour
- 1 tsp thyme
- Splash of soy sauce (optional)
- 1 heaped tsp redcurrant jelly or honey or quince jelly (optional)
1. Place onions and garlic in a frying pan with a little oil and allow to soften.
2. Meanwhile, on a plate mix together the flour, thyme and seasoning. Coat each piece of the liver in the flour.
3. Add the lardons to the frying pan and cook for 3-5 minutes before adding the liver. Stir well and cook for a further 4-5 minutes.
4. Add the stock to the frying pan and make sure you stir well as the gravy starts to thicken. Add more stock/water as needed.
5. Cook the mix for roughly 5-10 minutes before adding the soy sauce and redcurrant jelly (or equivalent). Stir the mixture well, then serve with mash potato and peas.