Lamb Liver Pate Jamie Oliver Food

LIVER, BACON & ONIONS

Steps:

• Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
• Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
• Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
• Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
• Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

LAMB'S LIVER AND BACON STEW

Steps:

• 1. Wash the liver and cut it into thin slices, discarding any veins or discoloured spots. Pat the liver dry with paper towels. Combine the cornflour and pepper. Toss the liver slices in the seasoned cornflour, shaking off the excess. 2. Cook the bacon in a heavy-based saucepan until crisp, then drain on paper towels. Heat the oil in the pan and cook the onion gently until golden, then remove from the pan. 3. Cook the liver quickly in small batches over medium heat until well browned, then drain on paper towels. Return the liver, bacon and onion to the pan. Dissolve the stock cube in 250 ml (9 fl oz/1 cup) boiling water, then gradually add to the pan. Stir over medium heat for 10 minutes, or until the liquid boils and thickens. Sprinkle with cracked black pepper and serve immediately.

MARINATED LAMB

Steps:

• Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
• Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
• Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
• Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
• To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
• Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
• Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.