Pan-fried liver with onion gravy

Pan-fried liver with onion gravy

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
3
Photographer
Patricia Niven

MR: This is all about proper mash and good onion gravy – the one here’s vegetarian and really delicious, a little take on a French onion soup recipe from my first book. If I’m honest the kids are 50/50 on the liver. Sometimes they like it, sometimes they don’t, and when the Mrs is at home I replace it with sausages.

Ingredients

Quantity Ingredient
4 x 100g fresh calves' liver, trimmed
100ml milk
50g plain (all-purpose) flour
1 tablespoon extra-virgin olive oil

Onion gravy

Quantity Ingredient
60ml extra-virgin olive oil
50g unsalted butter
3 large white onions, finely sliced
3 large garlic cloves, finely sliced
1 teaspoon thyme leaves
1 tablespoon vegemite or other yeast extract spread
1 tablespoon quince jelly, or redcurrent jelly
1 tablespoon cornflour
3 tablespoons good quality apple-cider vinegar
150ml white verjus or white whine
Proper mash, to serve

Method

  1. Put the liver in a bowl and pour over the milk. Cover and transfer to the fridge. Leave to soak for at least 2–3 hours, ideally overnight, removing from the fridge ten minutes before you begin cooking to warm to room temperature.

    To make the gravy, heat the oil and butter in a large heavy based saucepan over a high heat. Once the butter is foaming, add the onions, garlic and thyme, reduce the heat to low and cook for about 20 minutes, or until the onion and garlic are caramelised. Stir in the Vegemite and quince jelly and cook for another 5 minutes, then add the cornflour and stir. Pour over the vinegar and verjus or wine and stir to deglaze the the pan. Add 1 litre water to the pan and bring to the boil, then reduce to a simmer and cook for a further 12–15 minutes, to a lovely thick gravy consistency. Keep warm.

    For the mash, see link in the ingredients list. Once made, set it aside. Remove the soaked liver pieces from the milk and pat dry on paper towel, then dust with the flour. Heat the oil in a large frying pan over a medium heat, add the liver and cook for 2 minutes on each side, then pour over the warm onion gravy and cook for a further 2–3 minutes, until the liver is nicely pink on the inside. Divide among plates and serve with the mash.
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