Tagged: liver

Liver, Bacon and Onions in Mustard Sauce

Here is a cheap staple that I do from time to time. I never used to like liver , it was a horrible nasty dry meat that was served to me in school dinners. I am going back a bit as I only had school dinners in the school year 1968/69. Even The Beatles were still a band then.

It is an amazingly cheap cut of meat and I used lamb’s liver, which I think is mild enough in itself to be had as a meal. Pigs liver would be a little strong, but a good calves liver could be used. It’s funny that people have no qualms about using calves liver but turn their noses up at veal, which is where you get calves liver from anyway.

So here’s what you need for 2 people:

A small pack of Lamb’s Liver, I did not even use all of it. The pack cost £1.37
A Medium Onion – sliced.
2 Rashers of Bacon.
Mustard, I used 1 small tablespoon of wholegrain and a small tablespoon of dijon.
Cream.
Crème Fraîche.
Milk/Water.

The first thing I did was to prepare some things to eat with the liver, so I boiled some new potatoes and then drained them – I feel that new potatoes are best eaten warm and not straight from boiling water. I then added a knob of butter and some Chives and left in the pan with the lid on. I also boiled some finely shredded cabbage and did exactly the same by leaving it in a pan with the lid on. They will stay warm while you prepare your liver

Now slice your bacon and onion and gently fry on a low heat to slightly caramelise the onion. You should be getting quite adept at this now. While this is gently sweating away, slice your Liver. Cut it into thin strips.Now you’re ready for the final push. add the liver to the pan and turn the heat up. You do not want to overcook the liver as it will go tough, so keep moving it about and keep watching it. When it looks cooked but still has a pinkness to it, add your mustard, and keep stirring. Now add a glug of cream, and maybe a dollop of crème fraîche. Stir till mixed in. If it seems a little thick add a small amount of milk, do this slowly as you don’t want to make the sauce too thin – remember, you are trying to cook this quickly so as to keep the liver tender. Give it a twist of salt and pepper and  you’re ready to serve up

I think the whole lot goes together well. I have sometimes sautéd the potatoes, but that is a bit poncey. So all in all this meal cost around £2 to feed 2 people.
Happy Scrimping. Mugsie.


Liver Paté

Ok, it’s getting that time of year for eating some things that have been grown, and I think a good partner for these is a Paté
It’s a very simple thing to make but the reward in flavour has to be up there with the best. Of course there are different types of paté, but this is a tried and very well tested recipe by many members of my family as it is something that I make every Christmas.

There is one bit of kit that you will need and I think every modern kitchen should not be without one, and that is a Hand Blender.

This is a very handy tool for you to use when making a soup. Especially when you have made your own stock of course

 

 

 

Here’s what you need.

Pigs Liver (Packet of)
2 Onions
4 Garlic cloves
Qtr pack of Butter
Olive Oil
Herbs
2 Red Peppers (Finely diced)
Half a pack of Mushrooms (Finely diced)
Salt
Pepper
Optional Chilli

In a saucepan add 2 chopped onions and 4 large cloves of garlic, a glug of oil, and a quarter of a block of butter. At this stage I always add a couple of chopped chillis.
Soften all the onions and garlic by gently frying for 5 minutes,  then add a packet of Pigs Liver, you know, the ones they sell at supermarkets. [normally something like 500g]
Keep moving the liver about till it is cooked all the way through. You cannot overcook liver for a paté.
Meanwhile in a frying pan gently fry 2 Red Peppers that have been finely chopped till softened and then at the last minute add half a pack of finely chopped mushrooms and fry for no more than a minute.

Now get your hand blender out and blend the Liver/Onion mixture to a smooth paste, add a little more oil if needed. At this point add your salt and keep tasting till you think it is right, and when you think it is right, add a little more. You will be eating this out of the fridge and coldness kills flavour.
Now add your peppers and mushrooms and mix it all together with a spoon. Now you can add your herbs and pepper. I used chives as that is what was growing in a pot outside. Other good herbs would be Parsley, Thyme, Sage.
Put it all into a receptacle and chill till you need it.

Serve with toast and some lettuce . This does make quite a bit so maybe you’d like to give some away, it doesn’t cost much to make, and sharing food is what this site is all about.

You will never buy another shop paté ever again!

Happy Blending. Mugsie