This was another recipe that my mother favoured when we were children growing up. Again most probably because it was a cheaper option to feed all 8 of us together and didn’t require too much time or effort.
It’s funny I can almost hear some folk being aghast with this recipe which is essentially offal and in particular this liver one which is quite a strong tasting and is often not to everybody’s liking.
So, I won’t lecture you on the goodness of eating liver because if you don’t like it, it won’t matter as you will probably never try liver.
UTENSILS
A Pan, Baking Tray, Thongs, Chopping board and a sharp knife.
INGREDIENTS
1 x Liver (one piece per serving)
1 x Rasher (one piece per serving)
2 x Onions, peeled & sliced
½ x tsp Thyme
100mls Gravy
50mls Red wine
Little oil for cooking
COOKING TIME & TEMPERATURE
Preheat oven 180° / 365 F o Gas Mark 4 for 10 mins
METHOD
Place pan on the hob and allow to get hot before adding cooking oil. Gently add one piece of the liver at a time to the pan being careful not to get any oil splashes.
When the liver has browned turn the pieces to cook opposite side and after about 2 mins add half of the red wine to the pan to allow the wine to reduce down, cook-off, i.e. evaporate.
Transfer the seared liver to a baking tray and add the raw bacon to the same tray before placing in a preheated hot oven at 180° for 10 mins.
This gives the liver time to cook through completely while the bacon is also cooking.
Meanwhile, using the same pan, add a splash of oil and add the sliced onions, sauté them gently and when they begin to brown add the remaining 25mls of red wine.
Simmer for about 3 mins and add the ready-made gravy to the onions stirring all the way through.
When liver and bacon is cooked add to a serving dish and pour over the onions and gravy.
SERVING SUGGESTIONS
This dish is delightful served with mashed potatoes and green peas or fried potatoes/chunky chips.
Alternatively, it can also be served on a bed of green salad.
