Lamb's Liver with Bacon and an Onion Gravy

Liver bacon and onions has to be the perfect comfort food on a blustery wet day like today, especially if served with fluffy, buttery mash. Just the thought of it is making me feel hungry.  I've added a small glass of sherry to the recipe originating from the Hairy Bikers as a bit of an experiment.......you could just drink it instead. 

Ingredients

450g lamb's liver, sliced

25g butter

2 tbsp sunflower oil

4 tbsp plain flour

1 onion, halved lengthways and sliced

125g rindless streaky bacon rashers, each cut into 4–5 pieces

4-5 sage leaves, optional

1 beef stock cube

500ml just-boiled water

1–2 teasp tomato ketchup

A small glass of dry sherry, optional for the dish or the cook

Salt and freshly ground black pepper.

Method

Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.

Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.

Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot oil for 1–2 minutes on each side until lightly browned, but not completely cooked through.

Transfer the slices to a plate and repeat with the remaining liver.

Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.

Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.

Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.

Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.

Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and the sherry if you are using it and season with salt and freshly ground black pepper.

Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.  I'll be serving it with some buttery mash, steamed savoy cabbage and peas.