Liver and onions

This was a weekly treat when I (Andy) was growing up and it remains one of my favourite meals to this day. The onions add a lot of moisture to what, if overcooked, can be quite a dry dish. Resist the temptation to cook the liver ‘well-done’ and this classic dish will be even more special.

Ingredients: serves 2
2 onions, finely sliced
1 tablespoon butter
350g liver (lambs, pig, ox), sliced



Method

1) Slowly fry the onions in the butter for about 10-12 minutes, stirring occasionally until they just begin to brown. Transfer to a plate and keep warm.

2) Add the liver to the pan and lightly fry for 2-3 minutes on each side, until the liver is nicely brown on the outside and pink on the inside (test by slicing one piece with a sharp knife).

3) Return the onion to the pan and quickly bring back to temperature over a high heat for a minute. Stirring all the time so as not to burn the onion or the liver.

4) Serve on a warmed plate with bubble and squeak.

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