Tuesday, 29 April 2008

Liver & onions


It's rainy and grim and despite all of the blossom on the trees (we think we have an apple tree in the bottom of the garden), it has been feeling wintry again.

So - a warming dish of liver and bacon. Served in a smaller portion than usual to fit the diet, with just a pile of greens instead of anything starchy. The asparagus is Spanish though... disappointingly, Waitrose had sold out of the British stuff by the time we got there.

Fry a sliced onion in a spot of olive oil until it is collapsing. Add some lardons of bacon and whole button mushrooms. When you have a good sizzle on, and the onions are really properly cooked but before they start to crisp, add your slices of liver. When they are almost cooked, add a splash of sherry or port or something. Swirl around the pan and onto the plates. Yum!

2 comments:

HH said...

You make it sound lovely, but I still don't think I could do it/would like it...but maybe one day...

Foodycat said...

Fair enough. I started with chicken liver, because I liked pate, and discovered that a nicely-cooked chicken liver has a texture very close to pate, and a similar flavour. It took longer to work up the courage to try lamb and calves' liver.

LinkWithin

Related Posts Plugin for WordPress, Blogger...