Liver and Onions
photo by AskCy
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
- 500 g lambs liver, thinly sliced, trimmed and washed with water
- 2 medium onions, finely sliced
- 2 -4 garlic cloves, finely sliced
- 1 beef, stockpot cube
- 1 teaspoon mustard seeds
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- salt (about 1/2tsp was enough for me)
- 1 mug flour
- 25 -50 ml balsamic vinegar
- 1 liter hot water
- spring onions or chives (to garnish)
- olive oil (for frying)
directions
- In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
- Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
- add the mustard seeds and fry off for a minute or so.
- Put the onions in a bowl and leave to one side.
- mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
- In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
- add back the onions.
- stir together and then add the stockpot/cube.
- de-glaze the pan with the balsamic.
- top up with hot water.
- gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
- Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.
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RECIPE SUBMITTED BY
First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family.
However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had...
welcome to my World LOL
Steve