Liver, Bacon and Onion Gravy
Ingredients
- 600g Lambs liver – 2 pieces per person
- 8 slices dry cure back bacon, unsmoked
- 3 onions
- butter
- 1 tbsp plain flour
- 300ml beef stock
- 1 tbsp marsala (optional)
Method
Liver is quick to fry and bacon takes no time to grill, but you will need to allow about an hour for your onion gravy. Your butcher should be able to supply you with lovely fresh, local lamb’s liver. It’s also perfect served on a bed of creamy mash.
Slice the onions, not too thinly, and in a saucepan with the lid on sauté them really slowly in butter until they sweat down and become soft and golden.
This is going to take around 30 mins and don’t be tempted to rush it, otherwise you won’t get that sweet, caramelised onion that is essential for a good gravy.
When they onions are soft stir in the flour and let it cook through for a few minutes before adding the beef stock. Keeping the heat low, simmer the gravy for another 15-20 minutes and if you want to oomph it up add your marsala about 5 minutes before the end.
Season to taste.
Have your liver at room temperature before coating each slice in seasoned flour
Heat the grill and lay put your bacon – if the slices are quite big and you want then super crispy you might want to cut each slice in half lengthways giving you something more like bacon strips. This should cook in roughly the same time as the liver.
Heat a pan with some butter on a high heat and when the butter is sizzling add the liver to the pan making sure not to overcrowd it – you may have to cook it in two batches.
Depending on how big the slices are and how pink you like your liver. Fry it for 1 - 2 minutes on each side – don’t be tempted to prod at it, you want that outside nice and caramelised so leave it alone and only turn it once. Once cooked leave it to rest for a few minutes.
Serve your liver topped with the slices of bacon, on a bed of creamy mash with a generous ladle of onion gravy.
Serves 4
