Liver and Onions
Liver and Onions
Steve Lister
Liver and onions is a well known English dish, a trip down the memory lane of school dinners, remembered with a little affection. However, this recipe is nothing like you remember it from school days!
Serves 2-3.
Ingredients
500 gm. Lambs Liver - thinly sliced, trimmed and washed with cool water
Olive oil (or other oil of choice) for frying
2 medium onions - finely sliced
2-4 cloves of garlic - finely sliced
1 beef stockpot (jellied stock)/stock cube
1 tsp. mustard seeds
1 tsp. smoked paprika powder
1 tsp. ground black pepper
Salt to taste (about 1/2 tsp. was enough for me)
1 mug of flour approximately
25-50 ml. balsamic vinegar
1/2 to 1 litre hot water, as needed
Spring onions/chives to garnish
Instructions
Heat oil in a pan and cook the onions on a medium to high heat, until nice and golden (keep them moving so they don't burn).
Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
Add the mustard seeds and fry for a minute or so.
Take out and put the onions in a bowl and leave to one side
Mix the flour, smoked paprika, salt and pepper together and roll the liver pieces in it.
In the hot pan add a little more olive oil and fry the coated liver pieces, so that they get a nice colouring.
Add back the onions from step 4.
Stir together and then add the stockpot/cube. If using a stock cube, crumble it on top.
Stir fry for a couple of minutes (to cook out the flour). Take liver out in a dish.
De-glaze the pan with the balsamic vinegar and top up with 1/2 to 1 litre hot water to get a thick sauce. Gently stir and cook on a medium heat for about 5 minutes, until the sauce thickens up nicely.
Pour over the liver, garnish with the onions/chives and serve with mashed potatoes/chips/rice or even just chunky bread.
