Liver & Onions - Sometimes Simple Suffices

Name: How to cook Liver & Onions - Sometimes Simple Suffices - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

John A

Liver & Onions - Sometimes Simple Suffices

After a week of big meals and with a lunch party tomorrow, we wanted a plain, old-fashioned supper today. We both enjoy offal and it’s a great source of iron. Any accompanying vegetables will take longer than the main ingredients.

Ingredient

Food ration :

2 servings

Cooking time :

10-15 minutes including prep

2 tbsps

rapeseed oil (cold-pressed recommended)

large onion, sliced

200-250 g

liver. Lamb’s liver is probably the standard but calf’s liver is our usual choice as it’s more delicate whilst pig’s and ox livers have stronger flavours

250 ml

oxo gravy

Cooking instructions

* Step 1

Heat 1 tbsp oil in a frying pan and cook the onions until soft.

* Step 2

Meanwhile season the flour and dust the pieces of liver to cover thoroughly but lightly.

* Step 3

Bring the second tbsp oil to a medium-high heat in a separate frying pan and fry the liver, gently moving it around the pan and turning over when the blood stops oozing out. Repeat on t’other side. Do not over-cook: the whole process should only take about 2-3 minutes per side according to thickness. It is a bit of an intuitive process but it’s rather self-evident when the meat is cooked.

* Step 4

Place the liver and onions on warm plates and quickly stir the Oxo gravy in with the meat juices, adding a little more flour if but only if needed to thicken.

* Step 5

Serve with the accompaniments of your choice. Tonight we had potatoes, carrots and French beans. A childhood treat was to be allowed to soak up any leftover juices with a slice of bread! #WastenotWantnot

Note: if there is a photo you can click to enlarge it