Re: Do You Know Your Liver and Onions?
Originally Posted by
Gravitas
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I meant to ask if it was better to go to a butcher rather than get some packaged piece.
I'm not concerned about the cost, I just can't bring myself to get some down me. But I'll organise something and forward your advice (including the previous thread) to my chef.
If its for just you then go to the butchers, the packs in the supermarkets feed 4 people easily
Ask your butcher for one or two ( or 3 or 4 ) thin slices and ask him to trim it if needed, a couple of slices shouldn't be more then 50p
this is how I cook it and my husband who thought he hated liver loves it
Add a wee drop of oil to a non stick frying pan, add a couple of rashers of good streaky bacon, not that wafer thin stuff, and cook till done as you like, remove and drain. Now add a sliced onion to the fat in the pan and cook till lovely and caramelised . Remove from pan and drain on kitchen towel
Put the kettle on to boil
on a plate put some flour seasoned well with salt and pepper. Coat the liver in the flour and add to the fairly hot frying pan, you might need a touch more oil, but go easy, you don't want an oily dish
As soon as you see blood appear on the top of the liver, turn it.
Give it another minute or two then add the boiling water, slowly, stirring all the time to get all that flour and juices together to make a lovely thick gravy. Add an oxo cube if your gravy is thickening nicely, if it isn't use gravy granules
Soon as the gravy in right, stir back in the bacon and onions to heat through and then serve with mash potatoes