Liver and onions
I love liver, but always choose lamb's or
calf's liver which are milder than pig's. The best way to cook it is
with lots of caramelized onions.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4
2 large onions, sliced but not too finely
600 g (11/4 lb) liver, thinly sliced
3 Tbsp olive oil
Salt and black pepper
2 Tbsp plain flour
1 tsp mustard powder
250 ml (9 fl oz) onion or vegetable stock
Chopped fresh parsley to garnish
Cook the onions in the olive oil in a
large frying pan for 4 to 5 minutes while preparing the liver. Season
the liver.
Mix the flour and mustard powder together
and generously dust the liver with it. Move the onions to one side in
the pan, add the liver and fry for 3 to 4 minutes on a medium-high heat
on each side. Do not overcook, or the liver will be tough.
Transfer the liver to warmed plates, then
add the stock to the pan. Bring to the boil, stirring all the time, and
season the gravy to taste. Add a little more stock is a thinner sauce.
Pour the onion gravy over the liver and garnish with chopped parsley
before serving.
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