Liver and Onions

Method

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1. Put the liver in a bowl with the milk and leave for 15 minutes, then drain and pat dry.

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2. Melt half the butter with half the oil in a large frying pan over medium heat, add the bacon and cook 4 minutes. Add the onions and cook 20 minutes, stirring, until soft and deep golden.

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3. Sprinkle the onions with 1 tablespoon of the flour, cook 1 minute, then pour in the stock and Worcestershire sauce and simmer 5 minutes until thickened. Add the thyme and keep warm.

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4. Mix the rest of the flour with the salt and pepper and dust over the liver.

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5. Heat the remaining butter and oil in a second pan over high heat and fry the liver 1 to 2 minutes a side, until browned and still faintly pink in the middle.

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6. Serve the liver on mashed potato with the onion gravy spooned over.

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Chef’s Tips

• Fry the liver hot and fast. More than two minutes a side and it turns grainy.
• Cook the onions slowly. The sweetness is what balances the liver.
• Slice it evenly, about 1 cm, so every piece cooks at the same rate.

Pairing Suggestions

• Creamy mashed potato
• Peas
• Cabbage

Storage & Reheating

Best eaten immediately. Refrigerate the onion gravy up to 3 days. Reheated liver toughens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.