Liver and Onions with Gravy

Liver and onions with gravy

Liver and onions with gravy is a typical English dish that has been around for years. However, it is a bit like Marmite  – you either love it or you hate it.

Not everyone likes eating liver, but some people are very partial to liver and just love it. It is very personal.

This old fashioned liver and onions recipe will show you how to cook lambs liver, bacon and onions.

 

I happen to believe that liver is an acquired taste. This recipe uses lambs liver.

To be perfectly honest, I personally much prefer chicken livers, but I have had some trouble finding those locally.

Certainly, all of these things are subjective and person dependent, so if you have never tried it, GIVE IT A GO!

 

If you are a liver fan the nice thing about this recipe is that it is cheap, quick and easy to make.

And if you are a bit handy you can make it all in one pan.

Soak liver in milk?

If you google around you will find a bit of a discussion on the net about whether or not to soak the liver in milk before cooking it.

Some people say this tenderises the meat and removes some of the blood from the meat and makes it taste better.

Others say it removes good elements from the meat.

I do not know and have not tried it so I will not comment on this, except to say maybe it is another variation to try?

 

Liver, bacon and onions have always gone well together. In fact, they belong together on a plate, as they complement each other perfectly.

Another of my favourite meals as a kid was chicken livers with bacon and white rice, served up with plenty of Heinz tomato ketchup. I used to love it when my Mum used to dish this up for us.

I recently found some fresh chicken livers on a visit to Cork’s English Market, so you can find another link to this recipe at the end of this blogpost.

Serve up this dish together with some parsnip mash and some greens.

How to cook liver and onions

Liver and Onions and Gravy

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This simple lamb liver and onions recipe is a great way to eat lamb liver. Combine with some mashed potatoes of mashed parsnips for a true feast.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 300g lambs liver
• 4 rashers of streaky bacon
• 2 garlic cloves, chopped
• 2 onions, sliced
• 3 tbsp plain flour, seasoned
• 1 tbsp vegetable oil
• Salt and Pepper
• For the gravy:
• Chicken Oxo cube
• Chicken Bisto gravy granules

Instructions

1. Wash and dry the liver. Then lightly coat it in seasoned flour.
2. Fry the bacon until crispy and then remove from pan. Fry the garlic and onion in the vegetable oil in the same pan for a few minutes. 
3. Then add the liver to the same pan and fry it on both sides until it is done as you like it. Cook probably for about 2 minutes each side. Then remove the liver from the pan.
4. Add the bacon back to the pan. Then add the crumbled oxo cube, gravy granules and some hot water (if you are boiling vegetables use some of that water to make the gravy, to get all the vitamins).
5. Bring the liquid to the boil and then add the liver back to the pan. Cook for about 2 minutes extra and then serve up.

Notes

What to serve with liver and onions?

Serve up with some parsnip mash and some greens. 

This Wikipedia link will tell you more about liver and onions.

Serve up with:

This is my personal favourite liver recipe:

 

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