Fried Liver with Onions and Bacon

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.