New take on Liver & Onions

New take on Liver & Onions
An extremely cheap cut, liver is one not to be ignored. Topped with goats cheese and parsley, it is quick and convenient and perfect for a midweek meal. Marinate the liver beforehand if possible and make sure everything is cooked separately for that truly golden finish. Serve up with your favourite glass of wine and you will never look at liver and onions in the same way ever again.
Icon_cookingtime_grey Created with Sketch. 25 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
New take on Liver & Onions

Ingredients

  • 200g fresh lambs liver
  • 4 slices of smokey bacon cut strips (or try the Chiltern Charcuterie Pancetta)
  • 300g chestnut mushrooms
  • Handful of new potatoes
  • 10g butter
  • Garlic and chilli infused olive oil (normal olive is fine)
  • 1 red onion
  • Small handful of chopped parsley
  • 100g goats cheese

How to make

  1. Start by slicing up the lambs liver into strips.
  2. Add these to a freezer bag with two spoonfuls of the garlic and chilli infused oil. Leave sealed for at least two hours in the fridge before cooking.
  3. Now, start on the potatoes by halving these and cooking in boiling water for around 15 minutes. You should cook these until they are almost done. Drain these and leave to cool.
  4. Whilst the potatoes are cooling, lightly cover the base of a heavy duty frying pan with the infused oil and cook the mushrooms first over a moderate heat. Cook these down until they are golden in colour.
  5. Remove from the pan and start with the bacon. Frying the bacon in the same pan, cook for about a minute before adding the onions.
  6. Cook these for a further 5-6 minutes on a moderate until everything looks slightly golden but not burnt in colour. Remove the bacon and onions from the pan and add the now cooled potatoes to the same pan and fry these (adding a little more oil if necessary) until almost golden in colour. This should only take a few minutes. Remove from the heat.
  7. Finally, fry the lambs liver on a high heat for 4-5 minutes before returning everything to the pan. Add half the parsley and all of the butter and take off the heat once the butter is melted.

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