LIVER & ONIONS

It is welcome to see lambs’ liver for sale at The Urban Co-op every week now and a good value meal it is in more ways than one.  We have endless conversations here about the value of this food as a nutrient dense masterpiece of nature and we discuss the many ways of hiding it in foods to make it more acceptable and palatable. The issue though is accepting it as is. Aren’t we all about that these days! Being true to ourselves then, so I am consciously trying to make it a thing in our house lately. A weekly staple if you like. So, if you come to visit on Tuesdays, it’s the following on the menu…
  
INGREDIENTS 

• 1 packet of lambs’ liver
• Raw milk – or filtered water with some lemon juice
• 2 onions
• A few cloves of garlic
• Butter – never enough…
• Arrowroot powder
• Paprika powder
• Salt and pepper
• Bay leaf
• Beef stock

 
First off I place the liver into a bowl of raw milk for a few hours. This is a traditional method to help change the texture and quite frankly it works! Drain off the milk which usually feeds our very happy cat. Toss the liver in a flour mixture of ( GF) arrowroot, salt, pepper and paprika. Flour of course works well too.

Fry chopped onion in copious amounts of butter until browned. Add chopped garlic for a minute or two. Toss mixture into oven proof dish. Add more butter to the pan and fry the liver for a few minutes just to crisp the edges and add to the dish. Add bay leaf. Cover with beef stock and then pop into the oven for about 20 -30 mins at 180°C

Sometimes I add Caroline Rigneys streaky rashers to this pot to add another layer of flavour.
Serve with creamiest mashed potato. 

Anne Maher