Offal may have fallen out of favour with many but my Liver and Onions recipe is a glorious nod back at the wonder of simple frugal cooking and of course, comes bundled with bacon and mash.
Instant Pot Liver and Onions With Bacon and Mash
You know me and my approach to populist food, for the most part this liver and onions recipe perfectly represents that approach! Offal has most definitely fallen out of favour. Possibly because of that I have delayed putting up one of my favourite recipes here on krumpli.
But hey, this site is meant to represent me, what I cook and how I cook, not what is popular on instagram.
As a result, I am delighted to offer you what I think is one of the tastiest meals you can eat and let’s face it… One that is extremely frugal.
I have always loved liver and onions. I emphatically believe that if you are going to take the life of an animal use all of the beast! Apart from the lining of the stomach of course, I hate tripe.
Anyway I digress. This liver and onions recipe is not the first here on krumpli to feature offal.
It will also, certainly not be the last! Primarily because I am busy working on a ‘brain ravioli dish’.
But for those of you craving an immediate fix check out my faggots and mash recipe.
Liver in the Instant Pot.
I chose to take my old slow braised liver and onion dish and update it for the Instant pot. It is the sort of dish that the Instant pot just does so very well.
Overall I have not been as enamoured with my instant pot as many hardcore advocates.
But what it does do well it does very well indeed and braising cheaper cuts of meat is really in its wheel arch.
As a result, you can forget about boot leather tough liver and enjoy this soft and tender beautifully cooked liver instead.
Notwithstanding this, you can, of course, cook this in the oven. Just follow the rough outline of steps and then cook in the oven at 160°C or 320°C for 30-40 minutes.
Traditional Britsh Food.
British food often gets a rough ride in international terms, but it is truly glorious when done well.
Like many Brits of my age and older I grew up with overcooked meat and vegetable boiled until they were soggy and grey. But hidden behind the poor historic execution are incredible produce and flavours.
This Liver and Onions recipe is just one of the many traditional British recipes I have here at krumpli.
I have discarded old-school cooking times and reworked them to represent everything they should be.
They are designed to make amazing produce shine! Even recipes design for Queenie are not safe as in my re-imagining of Coronation Chicken.
In short forget everything you thought you knew about traditional British food, grab your self some great frugal produce and give it a shot!
For the Liver and Onions:
- 500 g Pork Liver, Sliced and cleaned of sinew and connective tissue
- 150 ml Milk
- 250 g Onion, Sliced
- 250 ml Beef Stock
- 1 Tbsp Tomato Puree
- 4 Slices Streaky Bacon
- 100 g Pancetta, 5mm dice
- 30 g Butter
- 3 Tbsp Flour
- 1 Tsp Dried Sage
- 1 Tsp Cooking Oil, Neutral
- Salt and Pepper
For the Mash:
- 450 g Potatoes, Peeled
- 75 g Butter, Diced
- 50 ml Milk, Warmed
- Salt and Pepper
- Take the trimmed and sliced liver and soak in the 150ml of milk for an hour before cooking.
- Sandwich the slices of bacon between two baking trays and bake in the oven at 180°C 350°F for 35 minutes.
- Bring a large pan of salted water to the boil and then cook the potatoes until cooked. This will take between 20 and 30 minutes depending on how your potatoes are cooked.
- Remove the liver from milk and pat dry.
- Generously season with salt and pepper and then dredge in the flour.
- Set your instant pot to saute mode and when hot add the cooking oil and butter.
- Sear the liver in this butter and then remove and set aside.
- Now throw in the diced Pancetta and Cook for 5 minutes.
- Add in the onions and cook on for a further 10 minutes.
- Pour over the stock then add the tomato puree and dried sage before returning the liver with any juices.
- Seal the instant pot and cook on manual mode, high pressure for 5 minutes with a 10 minute natural release.
- By now your potatoes should be cooked so drain and allow to sit for a couple of minutes before passing through a potato ricer.
- Drop in the butter, milk, salt and pepper and mix to form a smooth mash.
- Start with a bed of mash, followed by some onions and then add your liver, a little gravy and the slices of bacon.
I like to add garden peas to this recipe for the ultimate nod to my childhood memories.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1557 Total Fat: 93g Saturated Fat: 45g Trans Fat: 2g Unsaturated Fat: 40g Cholesterol: 1067mg Sodium: 1493mg Carbohydrates: 87g Fiber: 7g Sugar: 10g Protein: 93g