Liver, bacon, and onions is a classic dish that brings together the rich flavors of liver, the smoky saltiness of bacon, and the sweet caramelized onions. This recipe provides a simple and delicious way to enjoy this traditional combination. The liver is soaked in milk for 24 hours to tenderize it and remove any bitterness. It is then coated in flour, seasoned with salt and pepper, and fried until slightly pink in the middle. Bacon and onions are also fried separately to add depth and flavor to the dish. A gravy is made by combining cornflour, water, dried basil, and dried thyme, which is then simmered with the liver, bacon, and onions. The result is a savory and satisfying meal that can be served immediately.
INGREDIENTS:
- 900g/2lb liver, cubed
- 450ml/3/4pt milk
- 225g/8oz bacon, cubed
- 2 large onions, chopped
- 2 tablespoons vegetable oil
- 200g/7oz plain flour
- 2 tablespoons cornflour
- Pinch of dried basil
- Pinch of dried thyme
- Salt and freshly ground black pepper
PREPARATIONS:
- Place the liver cubes in a bowl and pour the milk over them. Let the liver soak in the milk in the refrigerator for 24 hours.
- Heat the vegetable oil in a heavy frying pan over medium heat.
- Fry the bacon and onions in the pan until the bacon is crispy and the onions are golden brown. Set aside.
- Drain the milk from the liver cubes and pat them dry.
- Dredge the liver in the plain flour, shaking off any excess. Season with salt and freshly ground black pepper.
- Add the liver to the frying pan and cook until slightly pink in the middle. Remove from the pan and set aside.
- In a small bowl, mix the cornflour with 3 tablespoons of water to create a slurry.
- Remove the frying pan from the heat and pour the cornflour mixture into the pan, stirring to combine.
- Add the dried basil and dried thyme to the pan and stir.
- Return the liver, bacon, and onions to the pan with the gravy mixture.
- Simmer the mixture for 15 minutes to allow the flavors to meld together.
- Serve the liver, bacon, and onions immediately.
YIELD: Serves 4
SPECIAL INSTRUCTIONS:
- Soaking the liver in milk for 24 hours helps to tenderize it and remove any bitterness. This step is optional but recommended for the best results.
TIPS:
- Serve liver, bacon, and onions with mashed potatoes or crusty bread to soak up the flavorful gravy.
- Adjust the cooking time of the liver according to your preference. Be careful not to overcook it, as it can become tough.
- For added richness, you can add a splash of Worcestershire sauce or balsamic vinegar to the gravy.
In conclusion, liver, bacon, and onions is a classic dish that combines tender liver, smoky bacon, and sweet caramelized onions. This recipe provides a simple and flavorful way to prepare this beloved dish. The liver is soaked in milk to tenderize it and remove any bitterness, and then it is coated in flour, seasoned, and fried until slightly pink in the middle. Bacon and onions are fried separately to add additional flavors and textures. A delicious gravy is created by combining cornflour, water, dried basil, and dried thyme, which is then simmered with the liver, bacon, and onions. The result is a satisfying and comforting meal that can be served with mashed potatoes or crusty bread. Enjoy the rich flavors of liver, bacon, and onions in this delicious dish.
