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.
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