Liver and onions
This one is from River Cottage Everyday: pigs’ liver with onion and sage. I started off by slowly browning some onions with a little sage. At the same time, I boiled a potato for mash.
I rinsed the pan from the onions out with a little water, and set this aside with balsamic vinegar. Into a clean frying pan went the pigs’ liver – dusted with flour first. It took a couple of minutes each side. When it was done, the liver came out of the pan and the onions went back in, along with the liquid to deglaze the pan. Then the liver went back in to coat in sauce.
It was a really good meal: the richness of the liver, the sharpness of the balsamic vinegar, and the sweetness from onions. A different way to cook liver certainly, but a great one. Quick too!