Liver, bacon and onions

"If you're a fan of liver and bacon, you'll love this take on the archetype dish. If you're sceptical, all the more reason to give information technology a go – you'll be converted, I hope! I always like to upwardly the onion ante. Not only practice they give the sauce sweetness, they also add depth and trunk." – Gill Meller

Diet: per serving

Calories
741kcals
Fat
37.4g (19.5g saturated)
Poly peptide
21.8g
Carbohydrates
75.6g (nine.4g sugars)
Fibre
vii.7g
Salt
1.6g

Ingredients

  • Vegetable oil for frying
  • 200g British free-range bacon lardons (smoked or unsmoked) or streaky bacon, chopped
  • 2 onions, thinly sliced
  • 2 garlic cloves, sliced
  • 2 tbsp chopped fresh sage
  • Splash brandy (optional)
  • 400ml pork or chicken stock
  • ii fresh thyme sprigs
  • 400g very fresh British lamb'due south or grunter'southward liver
  • 100g plain flour to coat
  • ane tsp lard (or an extra dash of oil)
  • Mustard to serve

For the mash

  • 1kg large white potatoes (such equally maris piper or king edward), peeled and cut into rough 2cm pieces
  • 200ml whole milk
  • 100g unsalted butter, chopped

Method

  1. Fix a large pan over a medium-low estrus and add together a drizzle of oil, followed by the bacon. Gently fry the bacon until the pieces start to render a piffling fat and take on some colour. Add together the thinly sliced onions and fry gently for 15-xx minutes, stirring as they cook. Once the onions are lovely and soft and outset
    to caramelise, add the garlic and chopped sage and keep to cook for a further 3-4 minutes.
  2. Add the brandy, if using, and bubble to reduce by half. Pour in the stock, add the thyme and season with pepper. Permit the sauce simmer for 15-xx minutes or until the liquid has reduced by 2 thirds. Keep warm over a very low heat.
  3. Meanwhile, put the potatoes in a large pan with a pinch of salt. Cascade over cold water to cover, bring to the eddy, then reduce the heat and simmer for about twenty minutes until tender.
  4. Drain and return the potatoes to → the pan, mash until smooth, then beat in the milk and butter.
  5. Trim any white ventricles from the liver, then use a precipitous knife to cut it into 1cm-thick slices. Season, and then dip in the flour to coat.
  6. Heat a big frying pan until hot, then add the lard or a piffling oil. Add the sliced liver and melt for i infinitesimal on each side, no longer. Remove the liver from the pan and toss information technology through the bacon and onion mixture. Bring it all back up to a simmer for no more than a minute.
  7. Serve the liver, onions and salary on warmed plates, with mashed potato and mustard on the side.

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