Liver and onions recipe
This recipe works out at less than £1.50 per portion
You will need a frying pan and an oven.
I am not artistic when preparing food..so I stole this picture from the internet…looks pretty good.
400g pack of lamb or beef liver (pasture raised, lamb is nearly always beef you need to check)
2 large onions
250g smoked bacon (more is good but less isn’t)
Fat for frying. Coconut oil, beef dripping or reserved beef fat from cooking are all good.
150ml Beef stock or bone broth
60ml Double cream (for dairy toleraters)
Thyme, dried is fine
Pinch of sea salt
Accompaniments of choice. I usually have mashed potato and whatever green veg is looking best in the shop or at the market. If you are restricting carbs then cauliflower compliments the flavours well.
Fry the bacon without getting it too hot as this can create carcinogens http://www.precisionnutrition.com/all-about-cooking-carcinogens
Meanwhile give the liver a good rinse under the cold tap as some of the less agreeable flavours of liver come from the blood and bacteria mix that they are packed in. Pat the pieces dry with a kitchen towel or similar and season with pepper and thyme. Once the bacon is cooked through remove it and put it in a bowl in the oven to keep warm. About 60 degrees C . Don’t clean out the pan as the bacon flavours will permeate the liver. Add some more fat and fry the liver, turning every few minutes. While it is cooking you can peel and slice your onions.
Do not over cook the liver as it will become dry. If you are unsure cut into a piece. There should be the merest hint of pinkness inside. Once the liver is done put it in with the bacon in the oven. Add some more fat to your pan and fry your onions once again at a medium temperature to avoid charring.
When you onions are soft or al dente, depending on your preference and mood add the beef stock and simmer away. Make sure you deglaze the pan and get any crusty bits into your gravy. After 10minutes you can add cream if you are feeling decadent. Stir thoroughly until the colour is even and add your liver and bacon to the pan. Stir it and mix it all up until it’s nicely combined and serve with your chosen accompaniments.