Ordinarily I’d phone my mum for cooking advice, but I’ve phoned her a lot recently and if I phone her again, I’m worried she’ll think I’m homesick or suicidal :eek:
I’ve bought some lamb’s liver. I want to make liver with onion gravy. Does anyone know a good recipe for this? I’ve got stock cubes, onions etc. already. The simpler the better, please.
Insert requisite fava beans and chianti joke here.
I once saw a documentary about Queen Elizabeth’s chief chef. We see him in the kitchen boiling some lambs’ livers. Then he crumbles them into a bowl and mixes them with rice.
Then he sets the bowl on the ground outside and calls the queen’s Welsh corgis to come for dinner.
Cut the liver into approximately .5"slices. Salt and pepper to taste, dredge with a little flour and saute until the outside is just browned. Take sliced onions and add them to the pan, making sure to scrape all the browned bits up from the bottom of the pan. Add about 1 cup broth and allow to simmer until the liquid is reduced by about half and the onions are very soft. Dissolve a teaspoon of flour in as much water as it takes to make the final liquid the consistency of milk. Stir the flour and water in briskly and wait for the gravy to thicken. You can add the liver back to the pan to get reheated through or just pour the gravy over the liver slices.
Cooked crumbled bacon is an excellent addition to this recipe, as is mashed potatoes and new peas. I’ve made this for avowed liver-haters and they really enjoyed it – however, I did use calf liver instead of lamb. I think you should be all right with either as long as you don’t let the liver overcook and get all mealy.
Thanks False_God.
Meant to add, if you want traditional style onion gravy like for sausages and mash, either chop the onions finely before cooking, or else use a liquidiser to break them down in the gravy.