Recipe of Super Quick Homemade Liver & Onions - Sometimes Simple Suffices
Hello everybody, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Any-night-of-the-week Liver & Onions - Sometimes Simple Suffices. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Liver & Onions - Sometimes Simple Suffices, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Liver & Onions - Sometimes Simple Suffices delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Liver & Onions - Sometimes Simple Suffices is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Liver & Onions - Sometimes Simple Suffices estimated approx 10-15 minutes including prep.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Liver & Onions - Sometimes Simple Suffices using 7 ingredients and 5 steps. Here is how you cook that.
After a week of big meals and with a lunch party tomorrow, we wanted a plain, old-fashioned supper today. We both enjoy offal and it’s a great source of iron. Any accompanying vegetables will take longer than the main ingredients.
Ingredients and spices that need to be Take to make Liver & Onions - Sometimes Simple Suffices:
- 2 tbsps rapeseed oil (cold-pressed recommended)
- 1 large onion, sliced
- Plain flour
- Salt
- Ground black pepper
- 200-250 g liver. Lamb’s liver is probably the standard but calf’s liver is our usual choice as it’s more delicate whilst pig’s and ox livers have stronger flavours
- 250 ml oxo gravy
Steps to make Liver & Onions - Sometimes Simple Suffices
- Heat 1 tbsp oil in a frying pan and cook the onions until soft.
- Meanwhile season the flour and dust the pieces of liver to cover thoroughly but lightly.
- Bring the second tbsp oil to a medium-high heat in a separate frying pan and fry the liver, gently moving it around the pan and turning over when the blood stops oozing out. Repeat on t’other side. Do not over-cook: the whole process should only take about 2-3 minutes per side according to thickness. It is a bit of an intuitive process but it’s rather self-evident when the meat is cooked.
- Place the liver and onions on warm plates and quickly stir the Oxo gravy in with the meat juices, adding a little more flour if but only if needed to thicken.
- Serve with the accompaniments of your choice. Tonight we had potatoes, carrots and French beans. A childhood treat was to be allowed to soak up any leftover juices with a slice of bread!
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