LIVER AND ONIONS

One of my top favourite dinners, packed full of glorious flavour enhanced with the onion gravy and over loaded buttery mash.  Producing our own organic meat just adds to the light flavour of the liver, this is the best I have ever eaten.  You can buy liver direct from your local family abattoir, this I highly recommend as you will be buying meat that has had a high quality of life.

Prep time 10 minutes / Cooking time 30 minutes

Ingredients

(serves 4)

Liver

1 kg fresh lambs liver

glug olive oil

Salt and white pepper

Mashed Potatoes

1 kg King Edward potatoes

250g butter YES 250g !

1 tsp white wine vinegar

Sea salt

White pepper

Onion Gravy

2 lrg onions sliced

1 glug olive oil

1 tbsp sugar

600ml boiling water

1 knob butter

2 tbsp cornflour & water mix

For the time line, first peel the potatoes and place in a large pan filled with water and bring to a simmer, cook for 30 minutes.  Meanwhile place the onions in a pan with the olive oil and gently cook for 20 minutes, add the sugar and water and bring to a simmer, add the cornflour and water mix to thicken, season to taste and finally add the knob of butter, this will give the gravy a rich finish and a lovely sheen, leave on a low heat to tick over, while you make the mash.

Once the potatoes are drained, mashed and seasoned, place back on the cooker on the lowest heat.  Heat a non stick frying pan to a medium high heat, oil and season the livers and place in the pan, sear each side for around one minute, turn the heat down and add a cup of water, pop on a lid, or cover with a plate and leave to cook for another minute or so, depending on the thickness.  Remove the pan from the heat and leave the liver to rest while you serve up the mash, before you serve the gravy add all of the cooking juices from the liver pan to your onion gravy for that extra touch of flavour and enjoy.