Good Choices Recipe Book by Good Dan;Allder Steve;

Author:Good, Dan;Allder, Steve;
Language: eng
Format: epub
Publisher: Brown Dog Books

LIVER, IN MY OPINION, IS A VERY UNDERRATED AND UNDERUSED INGREDIENT. THERE IS A STIGMA AROUND IT, WHICH I WOULD LOVE TO HELP CRUSH. THIS IS THE TRADITIONAL LIVER AND ONIONS, A TAKE ON THE WAY YOUR MOTHER OR NANNY USED TO MAKE IT. THE BIG DIFFERENCE HERE IS WE DO NOT, UNDER ANY CIRCUMSTANCES, STEW THE LIVER. STEWING IS THE WRONG WAY TO TREAT IT AND I BELIEVE ONE OF THE MAIN REASONS PEOPLE DON’T LIKE IT. TRY TO GET A GOOD QUALITY PIECE OF LIVER FROM YOUR LOCAL BUTCHER, THE SUPERMARKET STUFF CAN BE OF VARIED QUALITY. LIVER IS GOOD FOR YOU: IT IS FULL OF IRON, HAS A DECENT AMOUNT OF PROTEIN IN IT AND IS LOW IN CALORIES, MAKING IT PERFECT WHILE ON PLAN.

INGREDIENTS

FOR THE LIVER

300g Onions (2 medium or 1 extra large)

350g Lamb’s Liver

4 Bacon Medallions

500ml Water

1 Beef Oxo Cube

20g Gravy Granules (Goldenfry)

Salt to taste

40 sprays Cooking Spray

FOR THE MASH

400g Potatoes

30g Light Buttery Spread

50ml Full-fat Milk (Cravendale)

1. The first job will be to peel and chop your spuds ready for boiling. Add them to a pan, cover with some slightly salted water and bring to the boil.

2. Meanwhile, slice the onions and set aside.

3. Once the potatoes are boiling, reduce the heat to a very low simmer, then check the liver and remove any white sinew. If you buy it from a butcher, they will probably have already done so. If not, you can ask them to! Cut the liver into bite-sized pieces, maybe into about 2.5cm (1 inch) squares. Once prepared, season with a little salt. Cut the bacon into small cubes.

4. Spray a saucepan with 20 sprays of the cooking spray and set it over a medium-high heat. Add the liver and bacon, and cook for 3–5 minutes – this is just long enough to seal the liver, and the bacon doesn’t need much cooking. Once you are satisfied the liver is sealed, remove from the pan and set aside to rest.

5. In the same pan, add another 20 sprays of the cooking spray, then add the onions. Keep them moving and every now and again add a tiny amount of water. We want them to start caramelising for extra flavour. After 10–15 minutes, or when you have some lovely caramelised onions, cover with the water and bring to the boil.

6. Once boiling, crumble in the stock cube and reduce the heat to a simmer. Allow to simmer for another 10 minutes or so before thickening with the gravy granules. Once thickened, add the liver and bacon back to the gravy, draining any excess liquid before it goes back in. Leave to simmer while you take care of the mash.

7. Drain the potatoes and return them to the pan and low heat. Add the butter and milk and mash together. People like mash differently, so mash the potatoes however you like it. I have added minimal butter and milk to keep the calories down, but they still add a bit of creamy dairy goodness, which I like.

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