Chanin's cousin Chris gave us some pork and lambs liver a while ago and I decided to use the pork liver for this dish. This is actually a VERY good source of iron and vitamins and I am personally a big fan of this and pretty much any other offal dish, be it heart, tongue, kidneys etc.
It is also awesome the next day on toast with a bit of hot sauce for breakfast. Again, it's not everyone's cup of tea, but I like it and I'm sure there are some of you that like it too.
I got this recipe from Mum but if you are in the US, you can get the livers already cut up for you, so you don't have to go through that drama.
1 whole
lambs fry which needs to be skinned (this is a fine white membrane -
a bit tedious but important)
3-4
bacon rashers
1
small onion
plain
flour for dredging the liver
Method:
Slice
the fry very finely - approx. 3-4mm (the fry consists of two lobes so
it is easy to cut it on a slope from the middle across the top of the
lobe to the side - imagine putting your left hand on the chopping
board and take the knife and slice from your knuckles down to your
finger tips. Come back to half way up your hand and repeat. This then
gives you a nice big think flat slice). Do not use the centre where
the main blood vessels go through.
Remove
the rind from the bacon and cook the bacon and the rind but don't
crisp it. Remove from the pan.
If
necessary, add some butter/margarine to the bacon fat in the pan.
Put
some flour in a plastic bag and add the liver 3-4 slices at a time.
Shake off excess flour and place the liver in a single layer in the
pan and gently fry until the first blood spots appear on top.
Turn
the liver over and fry gently for another minute or two. Remove from
the pan.
Repeat
this process until all the liver has been fried off.
Add
more fat to the pan if necessary and cook the onion.
Add
flour to the onions and proceed to make a gravy, adding water, a bit at a time until you get the right amount and consistency.
(After
I've added the first lot of cold
water
I then use the water from the potatoes to finish off the gravy. There
is usually enough salt in the potato water and the bacon without
adding any additional salt). However, I do add some black
pepper.
Once
the gravy is made add all of the liver, the bacon and the rind to the
gravy and let it simmer for 4-5 minutes. It may be necessary to add
more liquid to your gravy if it gets too thick.
The
secret of cooking lambs fry/liver is not to overcook it because
that's when it becomes tough and leathery.
I serve it with boiled peas and carrots and mashed potato. This is real comfort food from my childhood.
I know some of you will turn your nose up at this and that's fair enough, but I am a very adventurous eater and will try pretty much anything...hell, I eat chickens feet at yum cha/dim sum and actually have a recipe for that too! :-)
Enjoy!
Matt
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