Liver and Onions To Die For

February 27, 2012

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Liver and Onions

Liver and Onions Served With Mashed Potatoes

Following on from the huge success of “Thai Green Curry To Die For”,  I would like to introduce my second recipe –

“Liver and Onions To Die For”

Now I know that liver is not to everyone’s taste – you either love it or hate it.

So for those of you that love it and those of you who would like to give it a bash, here is my recipe.


Lamb’s liver

One onion per person


Plain Flour

Boiling water

Black pepper

Salt or Bouillon.

This is really a very simple recipe and is quick to do.

For my recipe, I always use lambs liver, but you could use pigs liver or any other animal’s liver I suppose – for those of you who live in Iceland, I guess it’s gonna be polar bear!

Ok, so we start with frying a whole onion. I am basing this recipe on a meal for one person, so you may add more onion if you are cooking for a few people.

The best way to get the most flavour out of an onion is to fry it in olive oil on a low heat in a saucepan with a lid on it. It should be fried for about 6 minutes.

What happens is that if you leave the lid on the saucepan, the water contained in the onion evaporates, hits the saucepan lid and drops down back into the saucepan, creating more liquid for the onion to cook in and more flavour.

Once the onions have been cooked you can put them on a plate.

With the onions removed from the saucepan, we now place the liver on a chopping board or clean worktop and sprinkle plain flour over it, then turn the liver over and repeat.

Add some more oil if necessary to the saucepan and on a low to medium heat, add the floured liver.

You will have to move the liver about a bit in the saucepan initially to stop the flour burning, but after a few minutes the juices from the liver should provide enough liquid to prevent any further burning.

Brown the liver on both sides and then return the onions with some chopped garlic.

Cook together for a minute or so with the saucepan lid on and in the meantime boil some water in a kettle.

When the water is boiling add enough water to the saucepan to cover the liver.

Add some seasoning as required. Personally I like to use Bouillon, which is vegetable stock powder, but you can use whatever you like. Black pepper is also good.

To thicken the sauce, you can take off the saucepan lid so that the liquid evaporates for a few minutes or you can use a little cornflour mixed with water.

Personally I take the lid off for a few minutes and that seems to work well.

Serve with a good helping of mashed potatoes and vegetables or your choice.


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