LIVER AND ONION RECIPES RECIPES

Steps:

• 1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
  2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
  3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
  4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
  5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)