Liver is one of the most nutrient dense foods in existence, it should be tender and melt in the mouth. There are two things that can ruin liver and onions, one is cooking the liver too much, which makes it go tough like leather and the other is not cooking the onions enough, they should be thick, sticky and caramelised to a dark onion jam. Follow my method for cooking liver and onions and you will be assured of deliciousness. Here I serve it with cauliflower puree and greens.Ingredients
250ml of bone broth or stock.
1/2 large cauliflower.
400grams of lambs liver, often called lambs fry.
3 fat cloves garlic.
4-5 rashers of bacon, I am using dry cured nitrate free streaky bacon.
a small handful each of thyme and parsley.
a large amount of greens, I am using collard greens but any will be fine.
First caramelise the onions, I am not going to lie to you, proper caramelised onions take at least 40 minutes. Slice them fine, I like to use a mandolin so that all the slices are the same width. And add to a large frying pan with a good amount of either coconut oil or olive oil. This looks like a lot of onions but they shrink down a lot. Add 1/2 teaspoon of salt and turn the heat down medium low and cover with a lid.
Give them a bit of a stir every 5 or 6 minutes to make sure they are not burning on the bottom.
At some point during the early part of their 40 minutes of cooking chop the garlic and thyme and add to the pan. Continue gently cooking with the lid on occasionally stirring. This is how they will look when they are done, I do like to take the lid off and crank up the heat for the last 5 minutes to really brown them. This stage can be done at any time of the day or even a few days before, these caramelised onions will keep for 5 days in the refridgerator. Take them out of the pan onto a plate.
Then chop the bacon into 1 cm bits and fry in the same pan with a bit of extra oil, cook them until they are quite crisp and all the fat has rendered out, we want to leave this fat in the pan to cook the liver. Add the bacon to the onions on the plate, don’t eat it all at this stage.
Prepare the cauliflower purée by roughly chopping the cauliflower and boiling until very tender, about 15 minutes. Then blitz in a food processor with a good glug of olive oil, a little salt and a little of the cooking liquid. You want a very soft creamy purée. I like to get this done and then put the creamy puree back in the saucepan to keep warm because the liver will take just 6 minutes to cook so we need to have everything else ready. At this time also prepare your greens in whichever way you like, I just chopped and steamed my collard greens, then keep them warm until ready to serve.
Slice the liver into about 1 cm thick slices and I usually cut them in half down the middle as well. Then put it straight into the hot pan with all the bacon juices, just sear on one side for about 1.5 minutes then quickly turn all the bits over and do the other side for a minute or two.
You will see the pinkness welling up through the liver as it cooks, then add the bone broth or stock, the onions and the bacon, bring quickly to a boil and cook for a further two minutes.
Then for a really yummy touch add a couple of heaped tablespoons of the cauliflower purée, this gives a creaminess and thickness to the sauce, you could of course add some regular cream at this point if you wish. Then throw in a handful of chopped parsley and serve with the cauliflower purée and the greens.Serves 4 with moderate portions, 14grams of carbs per serve.