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.
How to Cook Liver and Onions
Offal has most definitely fallen out of favour and possibly because of that I have delayed putting one of my favourite recipes here on krumpli.
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 bacon liver and onions. I emphatically believe that if you are going to take the life of an animal use all of the beast!
This recipe takes me back to my childhood, it was everywhere from school dinners to my Grans dinner table.
It is a simple matter of braising sliced liver in gravy with onions.
My favourite way of doing that is in a pressure cooker, but this can be cooked in the oven.
For those of you who love this type of food, you really must check out my faggots and mash recipe.
Just like that recipe, this one is served with mashed potatoes, it is the law!
What Does Liver Taste Like?
As far as I am concerned pork liver works best for this recipe.
I personally think that beef liver has a sweeter flavour that I am less keen on when braised. Beef or calves liver works better flash fried and served with a little pinkness to me.
Pork liver is much bolder in flavour than beef liver. It is also much cheaper, here in Europe anyway!
The liver is a hard-working organ and just like all hard-working parts of an animal, it has a big flavour.
It tastes of liver, it has a slight bitterness and an almost metallic flavour.
Soaking the liver in milk mellows out some of the really hefty front end flavour.
You also need to remove any sinew and fat, this has a terrible flavour and awful texture. Just remove it as you slice, a good butcher will do this for you.
If you want a slightly less intimidating and bold introduction to liver you should try my chicken liver ragu!
What if I Don’t Have an Instant Pot?
I chose to take my old braised bacon, liver and onion casserole and update it for the Instant Pot. It is the sort of dish that a pressure cooker does so 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 45-60 minutes.
You could even follow my recipe and then cook slow cooker liver and onions. I usually do this on low for 4 hours or high for 2 hours.
For the Liver:
- 350 g Pork Liver
- 150 ml Milk
- 250 g Onion
- 250 ml Beef Stock
- 1 Tbsp Tomato Puree
- 4 Slices Streaky Bacon
- 100 g Unsliced Bacon
- 30 g Butter
- 3 Tbsp Flour
- 1 Tsp Dried Sage
- 1 Tsp Cooking Oil
- Salt and Pepper
For the Mashed Potatoes:
- 350 g Potatoes
- 50 g Butter
- 30 ml Cream
- Salt and Pepper
- Slice the liver and trim of any fat or sinew.
- Take the trimmed and sliced liver slices and soak in the 150ml of milk for an hour before cooking.
- Dice the unsliced bacon and slice the onion.
- 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, warmed cream, 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.
SCROLL UP FOR INSTRUCTIONS TO COOK IN AN OVEN!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1311 Total Fat: 76g Saturated Fat: 37g Trans Fat: 2g Unsaturated Fat: 33g Cholesterol: 803mg Sodium: 2187mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 6g Sugar: 10g Sugar Alcohols: 0g Protein: 84g