Wednesday, 18 February 2009

Liver and Onions "classic" with Fresh cream and Spring Onion Mash

Receita em Português AQUI



Recipe Ingredients: (enough for 2)
  • 1 large onion (thinly sliced)
  • 2 garlic cloves (thinly sliced)
  • 2 bay leaves (cut in half)
  • 1 glass of white wine
  • 300grs ox liver
  • 4 large potatoes (pealed and quartered)
  • 4 spring onions (thinly chopped)
  • 100mls single cream
  • 1 soup spoon of butter
  • a pinch of nutmeg powder (or grate a little)
  • salt and pepper to taste (also a little milk if you find mash too thick)
  • a glug of olive oil
I am aware you all may know this recipe already as is a classic, but I am sure some people do not.
Peal and quarter the four large potatoes, put them in a pan with water, place it on the stove on high, once reaches boil reduce it to min, and let it boil gently, should take about 15-20 minutes till fully cooked. Once cooked drain the potatoes, place them in a bowl and mash them, once that is done add the butter, fold it in till it melts and mixes well, then add the fresh cream (salt and pepper to taste) nutmeg and spring onions, fold it in again and the mash is done ...simple hey!!!

As to the liver you should start cooking this after you put the potatoes boiling so all comes out at the same time, but about an hour prior to cooking the liver you should have it marinading in a bowl with the wine garlic and a little salt. Put a pan on the stove on high with a good glug of olive oil.

Once it gets very hot add the onions and a little salt and pepper, keep stirring and allow the onions to caramelize a little, once that happens shift them to one side and add the liver slices one by one, and as soon as it seals turn them over, as soon as it seals on that side too, add the marinade liquid to the pan mix it all in with the livers, once it starts boiling the livers will release a little blood which will help to thicken the lovely sauce, be sure not to cook them for too long about 3-4 minutes after sealed should be sufficient as they should be pink in the middle (that is quite safe) and this way they will remain soft and tender.


If you prefer well cooked, so be it but be aware that the livers will be a lot harder consistency, the secret to softness is to me medium cooked, still pink in the middle, arrange it on the plate with plenty of sauce and some onions on top as well as some mash, which you can dip into the sauce and have fun...

14 comments:

Happy cook said...

I have to tell i am not a liver person.
Don't like them actually i don't think i have ever had them.

Ricardo said...

That's absolutly fine, no one has to like everything, however if you never tasted you cannot say you don't like, but only I don't like the idea of eating that :) or I would never eat that Argh!!
But I let you know one thing lever is probably one of the richest foods in iron, and quite a few people lack in iron hehe... anyway like I said, nothing wrong with not liking something..I for example do not like fresh sardines yuck, too many bones.. Thanks for your visit and your comment, you are always welcome here. :)

Cakelaw said...

I love the look of the mash -it is a star! I can't say that I have tried liver, but this looks so good that I'd give it a go.

Andhra Flavors said...

Interesting recipes! Iam a big fan of liver,will try this soon.
Thanks by stopping in my blog and lovely encouragement.

Ricardo said...

Thank you Cakelaw, I really appreciated you comment and visit, hope my future posts will be more apealing to you :) but I know you'll love that mash as you said. xxx

Andhra Thank you so much for your visit and comment, I also love liver obviously not every day, as too much iron in the diet is not good, but from time to time I get cravings. As to the encouragement, you quite welcome, however I don't see it as that, I see it as give credit where credit is deserved.. :) xxx

Alexandra Moura said...

Oh aqui vai,apesar de não ser apreciadora,mas confesso que estes teu até me fez abrir o apetite,bjs doces Alexis..

Ricardo said...

Brigada Alexis, sabes bem que aprecio os teus comentários, e sabia que fígado não é um prato apreciado por muita gente, mas ás vezes não é pelo sabor mas pela ideia ou pela experiência de comer no passado, talvez passado demais fazendo-o rijo etc...mas é uma óptima fonte de ferro como disse anteriormente. Brigada pela visita e comentário, o qual apreciei mesmo ;) xxx

Chef E said...

Liver does make a very rich gravy when cooked with onions, but I too am not a big fan until recently, you dish looks enticing!

Ricardo said...

Thank you Chef E ("e" for extraordinary)is true makes a lovely gravy and it was delicious too, secret don't overcooked it live it pink in the middle. :) xxx

Pam said...

I am not a fan of liver but I must say the spring onion mash looks amazing!

zerrin said...

It's so nice to see a liver recipe here as I love liver just in this way, with a lot of onions. I also add some minced parsley on the top, and of course cumin is indispensable for this dish for me. You should try it.

Ricardo said...

Pam thanks so much for the visit and comment it was really appreciated even the fact that you don't like liver, as I knew when I blogged this is one of those that you either love it or hate it. xxx
Zerrin, Thanks also for your comments and visit and I have tried how you stated above is very good too with the parsley, however never put cumin I will try next time I do it. cheers!!! xxx

Dilek said...

Look so delicious in this picture. It is the dish that I love so much and I cooked myself in my home as you cooked:)You can visit my Sauted Liver here:
http://www.pinchof.com/sauted-liver.html

Ricardo said...

Yup your liver is delicious too...hehe I checked...thanks for your visit and comment..luv'd both :D

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