Tuesday, 4 February 2014

Braised liver with lettuce and peas

This was a recipe from the latest issue of Good Food.

I chose it for two reasons - a) I love liver, and b) I had some lettuce that was just starting to look unappetising and I wanted to use it up.

Lightly braised liver with lettuce, peas, bacon and mint

  • 150g unsalted butter
  • 500g liver, cut into 2-3cm thick pieces
  • 6-8 tbsp plain flour
  • 100g smoked bacon, cut into thin strips
  • 1 small onion, finely chopped
  • 200g firm lettuce, such as Cos or Iceberg, finely sliced
  • 150g frozen peas
  • 300ml vegetable stock
  • 2-3 tbsp chopped fresh mint
Heat the butter in a large saute pan.  Dust the liver slices with seasoning and then flour them well.  Once the butter is foaming, add the liver slices and cook for a couple of minutes to get a nice colour.  Then turn the slices over and repeat on the other side, but ensuring the liver is still raw in the centre.  Remove the liver and set aside.

Add the bacon to the pan and cook until the fat is released, then tip in the onion and cook for a few minutes, stirring well.

Add the lettuce, peas and stock, and bring to the boil.  Return the liver to the pan, turn down the heat to a simmer and cook for a couple of minutes on each side.  The stock will thicken from the flour on the liver (mine was thick enough without it).

Add the mint and combine well, season to taste and serve straight away.


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I have written the recipe as it appears in the magazine but I did make one change and that was not adding the flour.  I find a lot of liver recipes advocate using flour but I prefer the taste and texture of the meat without it.

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