MOST WONDERFUL PAN SEARED PINK LOCAL FRESH LAMB'S LIVER WITH CRISPY OAK SMOKED BACON, WITH SWEET POTATO MASH & A RICH PORT & CREAM SAUCE
INGREDIENTS
2 large pieces fresh lambs liver
4 rashers back oak smoked bacon
Dash ooil
1 onion fine sliced
4 tbsp butter
1 tbsp sugar
Salt & pepper
200ml port
100ml double cream
3 sweet potato's
Firstly I like to make the sweet potato mash, bring a pan of water to a boil, add the potato's, cook until tender and drain, add 2 tbsp butter, the sugar, seasoning and mash well. Sometimes I love to add some brown sugar, a glug of Jack Daniels and a squeeze of lime juice. Place the cooked sweet potato mash in a small roasting tin and place in a pre heated oven 170 degrees while you cook the liver. Not only will this keep the mash warm for the next 10 minutes while you cook the liver and bacon, but it makes the mash really light and fluffy.
Place the bacon on a flat baking tray and place on the top shelf in the oven to cook, the bacon will take approx 10 minutes, so do this just as you are about to mash the sweet potato and add to the oven so everything will be ready to serve at the same time.
TIP: If you are worried about the bacon or sweet potato mash over cooking or drying out you can turn the oven off after approx ten minutes and this will buy you a few more minutes to finish off the liver and sauce.
Pan fry the onions on a moderate heat in the ooil and 1 tbsp butter for five minutes until soft, remove from the pan and leave to one side. Crank up the heat add the last tbsp of butter and sear both sides of the liver for a couple of minutes, add back the onions and pour in the port, bubble for a minute to reduce very slightly and then add the cream and turn the heat down, bring to a simmer and taste the sauce for seasoning. Take the mash and bacon out of the oven and serve.
Firstly I like to make the sweet potato mash, bring a pan of water to a boil, add the potato's, cook until tender and drain, add 2 tbsp butter, the sugar, seasoning and mash well. Sometimes I love to add some brown sugar, a glug of Jack Daniels and a squeeze of lime juice. Place the cooked sweet potato mash in a small roasting tin and place in a pre heated oven 170 degrees while you cook the liver. Not only will this keep the mash warm for the next 10 minutes while you cook the liver and bacon, but it makes the mash really light and fluffy.
Place the bacon on a flat baking tray and place on the top shelf in the oven to cook, the bacon will take approx 10 minutes, so do this just as you are about to mash the sweet potato and add to the oven so everything will be ready to serve at the same time.
TIP: If you are worried about the bacon or sweet potato mash over cooking or drying out you can turn the oven off after approx ten minutes and this will buy you a few more minutes to finish off the liver and sauce.
Pan fry the onions on a moderate heat in the ooil and 1 tbsp butter for five minutes until soft, remove from the pan and leave to one side. Crank up the heat add the last tbsp of butter and sear both sides of the liver for a couple of minutes, add back the onions and pour in the port, bubble for a minute to reduce very slightly and then add the cream and turn the heat down, bring to a simmer and taste the sauce for seasoning. Take the mash and bacon out of the oven and serve.
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