I know! I know! So many people will immediately go ‘yuck’ the minute they hear the word ‘liver’! Here at Oldfarm we are quite partial to liver – chicken, lamb and goat in particular! Pork liver does make a nice pate too!
In summer there’s nothing quite as nice as a warm liver salad…. absolutely delicious.
This is such a warm and comforting dish, as always made even nicer when you know precisely where the meat has come from! Our own bacon and our neighbours, lamb – what could be better?
- 2 tablespoons butter (or oil)
- 1 large onion, chopped.
- 3 or 4 streaky rashers chopped
- 1/2 lb (250 g) lamb’s liver – well washed and chopped into bite size pieces.
- lots of black pepper
- 200 ml passata
- Glass of red wine
- Dash of lemon juice
- 2 tablespoons Worcestershire Sauce
Melt 1 tablespoons of butter and fry onion gently until translucent – about 10 minutes. Set aside and keep warm.
Quickly fry off the bacon bits and set aside – keeping warm.
Briskly stir fry the liver pieces adding plenty of black pepper – set aside and keep warm.
To the same pan – add the passata and wine, scaping up any crusty bits! Bring to the boil and boil rapidly for a few minutes. Add in lemon juice (about 1 tablespoon) and the Worcestershire sauce. Continue to cook for a few minutes.
Add the onion, bacon and liver to the sauce and serve immediately.
We served this with mashed potato and some green cabbage.