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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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If you remember liver and onions somewhere in your past and you were never too keen, its time to give it another go as this is another dish entirely ! 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:
1. In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
2. Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
3. add the mustard seeds and fry off for a minute or so.
4. Put the onions in a bowl and leave to one side.
5. mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
6. In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
7. add back the onions.
8. stir together and then add the stockpot/cube.
9. de-glaze the pan with the balsamic.
10. top up with hot water.
11. gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
12. Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.
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