Yes, it’s liver. And yes, it’s tasty. Offal’s becoming fashionable again and if you’re not prepared to venture as far as hearts or kidneys (or, heaven help us, lungs), liver is an easy introduction. It couldn’t be simpler to cook and it’s very good value for money (I got enough to feed two for £1.70 today and that’s from the posh supermarket). When your work-mates or friends ask you what you had for dinner and you say “liver” they may say “ew”, but really they will wish they were you and had such sophisticated tastes.
My dad used to make me liver and onions and really overcook the liver, which makes it rather leathery. I like it that way because all girls like the way their daddies cook special meals, but on cooking it myself I aimed for non-leathery. It came out well.
Served with steamed asparagus and garlic roasted cauliflower, inspired by Cooking Debauchery. Note: this meal is low-GI and low-fat for those of us who like that kind of thing.
150g Lamb’s liver
1/2 pint/ 300ml beef stock (cube wll do)
1 small onion, halved and sliced
A couple of mushrooms (optional)
1tsp mustard (Dijon if you have it)
Thyme if you have it.
Some olive oil
For the Cauliflower
About a quarter of a head of cauliflower
4 cloves of garlic, peeled (less if you’re not a garlic fiend like me)
Okay, you’re going to have to touch the liver. There’s no getting round this. Put some flour on a plate and then dip the liver in the flour to coat it. That’s it. You don’t have to touch it anymore.
Heat up a couple of tablespoons of oil to a high heat (as a guide you should be unable to hold your hand an inch above the pan for more than 3 seconds) and fry the liver for a couple of minutes on each side. It won’t take long.
Remove the liver from the pan and set aside. Put the onion and mushroom (if using) into the pan and, remaining on a high heat, fry for about 5 minutes until the onions get a nice colour. While this is happening, measure out the stock. After the five mins are up, add the liver back in and pour in the stock. Also add the madeira/sherry and the mustard and stir it all together. Now leave to simmer uncovered for 15 minutes.
Check it every now and again and if the sauce needs thickening sprinkle in some of the flour leftover from coating the liver.
The Garlic Roasted Cauliflower
Differing slightly from Cooking Debauchery, I parboiled the cauliflower for a couple of minutes before popping it in the oven at 200C/390F with the garlic and drizzled in oil for 30 minutes. Move around half way through. Simple, effective, tasty.