Strange how the things you were forced to eat as a child and didn’t really like go the cycle and come back in adulthood and you find new delight in the flavours. One of these for me is lambs or calves liver. Saturday lunch was the time, served with mash and a beetroot salad. Yucch then, yum now!
When liver was again de riguer in my life, one of the ways I used to cook it and lip smack like Dorinda Hafner was what we called lambs fry. Strips of streaky bacon were cooked slowly till crisp, drained on kitchen paper and then strips of liver tossed in seasoned flour and quickly fried in the bacon fat. Served with a rich onion gravy, edged with red wine vinegar, and fluffy mash this was cholesterol heaven.
My current favourite needs avocados to be in season – make sure they’re ripe. I am sure you know the ripening trick – wrap an avo in newspaper with a ripening banana. The banana gives off a gas while ripening which helps the avo to perfection!
For the dish you’ll need to clean the liver well, removing the skin and all the little pipes and slicing it thinly. Slice some onions – more than you think, they’re so good, fry slowly in butter until all brown and caramelly. Drain on kitchen paper and keep warm while you’re cooking the liver. Dip the liver in flour well seasoned with Oryx Desert Salt and a good grind of black pepper and fry in the same pan at not too high a temperature to avoid burning the butter – cook till just done. Pop them on the kitchen paper with the onions and keep warm. Take the pan off the heat and slosh in some sherry or wine vinegar shaking the pan well and scraping all the brown bits off into the sauce. Add some small chunks of cold butter and shake it into the pan juices, you’ll find it will emulsify into a sauce. Layer the liver with sliced avo, sprinkle the onions over the top. A “must serve with fluffy mash” dish and a crisp green salad.
My wine recommendation – click here