Here are a couple of super liver recipes.
I have also found that the potato topping is easy to make and is so delicious and will be using this for other recipes.
The first recipe is a version for liver and onions with sage and the second recipe does not use sage but has fresh mushrooms in the mixture.
Ingredients – version 1
450g pig’s or lamb’s liver
1 tablespoon of plain flour
Large handful of sage leaves
250ml of chicken stock
500g of starchy potatoes
500ml of milk & water
1 tablespoon of butter
Butter & sunflower oil for frying
Salt & pepper
Method – version 1
Butter a rectangular ovenproof dish.
Pre-heat the oven to GM4 – 180°C.
Cut the potatoes into thin slices.
Par-boil them for 5 minutes in the milk and water.
Remove the potatoes from the liquid.
Slice the onions and fry them in a butter and oil mixture until golden.
Season and add to the buttered dish.
Slice the liver into small pieces.
Dip the pieces in flour.
Fry in the butter and oil mixture on both sides.
Season and add to the onions.
Mix the liver and onions together.
Add the sage leaves and stir.
Pour the stock over the liver and onions.
Arrange the par-boiled potato slices over the liver and onions.
Cover the whole of the dish.
Cover the dish with a piece of foil.
Bake in the oven for 1 hour.
Melt the butter.
Remove the foil.
Pour the butter over the potatoes.
Put back in the oven and bake for at least 30minutes.
Served on Royal Doulton – Carnation – 1982 – 1998
Ingredients – version 2
As in version 1 but without the sage
150ml stock – a mushroom stock cube is good
200g sliced mushrooms
Method – version 2
As in version 1 plus
Fry the mushrooms and add them to the liver and onions.
Served on Royal Doulton – Tapestry – 1966 – 1988