It’s been a while since I attempted an offal recipe, and I do think cheaper cuts of meat like liver were pretty popular around this time. I can honestly say I’m not a fan so far but I’ll give anything a go..
I was halving this recipe for the two of us and I only bought about 6oz of liver, which the butcher had nicely trimmed and sliced already!
I do like dishes that require onions that have been cooked like this so this was making me think this did have the potential to taste ok! I decided to slice the onions though, not sure why but just thought that felt like the right thing to do!
After cooking the onions with the lid on for 10 minutes I thought they were looking very appealing and thought the addition of the liver was going to wreck these lovely herby onions!
I was going to cook the liver for the full 10 minutes but my husband advised me not too! I do like my steak a bit pink for some reason I thought I should cook this till it was almost blackened!!
I listened to him and think it was cooking for about 7 minutes. The recipe says to drain once cooked but there was nothing to drain! It looked quite dry and I was thinking I’d need a gravy or sauce!
Rather than serve with boiled rice we were having with some steamed spinach – going for an iron overload!!
This had a lot to live up to after last nights dinner, but I was pleasantly surprised!! I expected to hate the liver but I actually enjoyed it. I’m glad I didn’t overcook and it was nice and tender, then the onions are great too. Altogether it’s actually a great dish and it’s maybe converted me!
Would I make this again? Yes I would!