RCI-MT.003.0056.001
Liver and onions
To serve around 4 people
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- Lamb's liver or Ox liver1 unitsliced - about 500g
- 2 large
- Oil or butter for frying1 unit
- 1 unit
- 1 unit
- Henderson's relish1 unitWorcestershire sauce or similar (optional)
- Fresh or frozen green vegetables1 unitsuch as peas, kale, cabbage, broccoli etc
- Water - about a pint - boiling1 unit
Method
1
Peel and slice the onions into thin half-rings. Season with a pinch of salt to help draw out moisture.
5 minutes
2
Heat a generous amount of fat or oil in a wide skillet over medium-low heat, then add the sliced onions. Cook slowly, stirring occasionally, until deeply golden and caramelized.
30 minutes
3
While the onions cook, trim any sinew or membrane from the liver slices and pat them thoroughly dry with paper towels.
5 minutes
4
Season the flour generously with salt and pepper on a shallow plate, then dredge each liver slice in the seasoned flour, shaking off any excess.
3 minutes
5
Remove the caramelized onions from the skillet and set aside. Increase the heat to medium-high and add a little more fat to the pan.
2 minutes
6
Add the floured liver slices to the hot skillet in a single layer without crowding. Sear for 2 to 3 minutes per side until browned on the outside but still slightly pink in the center.
6 minutes
7
Return the caramelized onions to the skillet, nestling them around and over the liver. Stir briefly to combine the pan juices and coat the onions with the drippings.
2 minutes
8
Taste and adjust seasoning with additional salt and pepper as needed, then serve immediately while hot.
1 minutes