Calves Liver and Onion and Bacon
8-12 rashers rindless, dry-cured streaky bacon
700g calves’ or lambs’ liver, thinly sliced
25g plain flour, seasoned (1/5 of a cup)
2 tbsp sunflower oil
For the onion gravy:
25g unsalted butter (2 Tbsp)
2 large onions, halved and thinly sliced
½ tsp sugar
1 tbsp plain flour
600ml home-made or fresh beef stock (2 1/3 Cups)
1 tbsp Worcestershire sauce
½ tsp English mustard
1 tsp fresh thyme leaves
Make the gravy. Melt the butter in a large frying pan, add the onions and sugar and cook over a medium heat, stirring now and then, for 20-30 minutes until very soft and nicely browned.
Stir in the flour and cook for a few seconds, then slowly add the beef stock, Worcestershire sauce, mustard and thyme leaves. Season, then simmer for 20 minutes.
Preheat the grill to high. Grill the bacon until crisp and golden, then keep hot. Season the liver on both sides, then lightly coat in the seasoned flour, patting off the excess.
Put half the oil in a frying pan over a high heat. Fry half the liver for 30 seconds each side, until browned but pink and juicy in the centre. Lift onto a plate and keep warm. Repeat with the rest of the oil and liver.
Before you say “OH MY GOD! Not LIVER!” try this. Seriously. I grew up on liver and onions as a kid. I love them. I know they have a taste to them that some people can’t take. But there is nothing better than the smell of this cooking.
This particular recipe however is English and is fabulous. I never had the bacon portion as a kid, but the smoky flavor truly heightens the dish.
Side dishes for this are set – peas with a bit of mint and a knob of butter. And perfectly creamy mashed potatoes. Bit of heavy cream and again a proper knob of butter.
This is also fantastic the next day with a little butter on bread. It’s a great sandwich as it’s thin.
Enjoy this in the fall, it’s a warmer!
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