Pan Cooked Lambs Liver And Onions Food

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

PAN COOKED LAMBS LIVER AND ONIONS

Steps:

• Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.Season the flour with salt and black pepper and coat the liver.Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.Serve with parsnip mash and seasonal vegetables.

LIVER & MASH

Steps:

• Heat oven to 200C/180C/gas 6. Prick the potatoes all over with a fork, rub with oil and bake directly on the oven shelf for 1 hr 20 mins. Once cooked, leave for 10-15 mins or until cool enough to handle, then slice in half, scoop out the potato flesh and push it through a potato ricer or colander. Cover until needed. (I like to keep the potato skins for another day and stuff them with leftover mash, softened leeks and cheese, and bake until golden and bubbling.)
• Mix the herb butter ingredients together, spread out into a rough log shape on a piece of baking parchment, roll up and twist the ends tightly so it resembles a cracker. Put in the freezer for 10-15 mins to firm up.
• Heat the milk and butter for the mash in a saucepan until the butter has melted and the mixture starts to simmer. Pour this over the potato flesh, mash it and sprinkle over the nutmeg and some seasoning. Keep warm or reheat when serving.
• Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil.
• Turn down the heat, but while the oil's still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it. Add a little oil to the pan if it looks dry. Once the garlic is starting to soften but not coloured at all, add 4-5 thin slices of the parsley butter and some of the resting juices from the liver plate. Turn off the heat and allow the butter to melt but not colour.
• Heap your mash onto two plates, top with the liver, sliced if you like, and the onions. Then generously drizzle over the herb butter. Serve with a crisp, mustardy salad.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)