December 11, 2011 in Uncategorized
I know this is winter food but, for some reason, I’ve been craving this meal for the last couple of days … maybe it’s got something to do with the Christmas parties and their effect on my own liver!
LIVER, BACON & ONIONS ON MUSTARD MASH – Serves 3 – 4
3 large onions, peeled and sliced into thin rings
4 Tblspns butter
2 Tblspns olive oil
pinch of sugar
1/2 tspn dried thyme
salt & pepper to taste
1 Tblspn balsamic vinegar
500g liver (I used ox liver)
6 – 8 rashers bacon (2 per person)
a sprig of sage leaves
1 Tblspn wholegrain mustard (for the mash)
First, rinse the liver under cold water then cut into thin fingers, place in a dish and pour over enough milk to cover. Let the liver soak whilst you do the onions and mash, as this takes away any bitterness from the liver.
Heat half of the butter and half of the olive oil together in a medium saucepan over low heat. Add the onions, stir to coat, then cover and cook for 20 minutes, stirring occasionally.
Add a pinch of sugar, salt & pepper and the thyme to the onions, stir to combine and leave on low heat – you want them to be soft and sweet.
Make your mash whilst the onions cook and stir the wholegrain mustard through once it’s mashed.
Heat the remaining butter & olive oil in a frying pan over high heat.
Remove the liver from the milk and quickly fry in the hot pan together with the bacon and sage leaves. You could fry the bacon in a separate pan, but that just means extra washing-up, which I prefer to avoid!
Spoon some of the mustard mash onto the plates, pile on some of the onions then the liver and finally the bacon. Top with some of the crispy-fried sage leaves.