Liver seems to be making a come back. I was amused to see my son order it in a restaurant in London. If I had offered that to him when he was a youngster he'd have strung garlic round his neck and made the sign of the cross. When I was a child it was cooked in the pan until it was so tough it would have done soles on your shoes. It had to be eaten though. Remember the starving children in Africa? No great hardship. I was always hungry and they certainly weren't getting my dinner. I recall at school being taught to make Venetian liver. It was chopped up, rolled in seasoned flour fried lightly and then stock added. This was a huge innovation and went down very well at home. I have to say I learned long ago to cook it lightly. Much nicer a little pink in the middle. I love this version by Jamie Oliver. Lots of lovely oozy sauce to soak into buttery mashed potatoes. I have to serve it with cabbage. My hubby would think it heresy to eat liver without it. Do try it. It is so easy and like most of Jamie's recipes it works a treat. The crispy sage leaves are wonderful. I have taken to doing these with other dishes. They retain their colour when fried , add texture and a wonderful flavour.
Liver And Bacon With A Twist
12 rashers streaky bacon
a small handful of fresh sage leaves
600gms/1lb 6oz calfs or lambs liver cut into strips
flour to dust
2 medium onions peeled and finely sliced
sea salt and ground black pepper
4 tablespoons red or white wine vinegar
4 heaped tablespoons butter
Get a big frying pan nice and hot
Add bacon cook until nice and crispy then remove to a plate.
Add some oil to the bacon fat sprinkle in the sage leaves and cook for thirty seconds until crispy Put with the bacon
Dust the liver with a little flour and shake off the excess
Add onions to the pan with a good pinch of salt
Cook until soft then remove from the pan
Add a little more oil then add the liver.
Cook in batches over a high heat. don't overcook
Put everything back into the pan with the butter and vinegar it will sizzle and spit becoming creamy and saucy
Season to taste Serve with buttery mashed potatoes
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