Liver is cheap, it is very good, and most people ruin it by leaving it in the pan. Ninety seconds a side and it stays pink and soft. Any longer and you have made something grey that you will not want. Liver has always taken something sweet and sharp against it, which is why onions and vinegar turn up in every version of this. The Raspberry Vinaigrette does both jobs at once, off the heat, so it stays bright rather than cooking down into a sauce. Watercress because the pepper in it belongs here.
20 mins. Serves 4.
Ingredients
- 500g Lamb's liver, sliced 1cm thick
- 6 rashers Streaky bacon
- 2 Onions, sliced thin
- 3 tbsp Plateit Raspberry Vinaigrette
- 2 large handfuls Watercress
- 30g Butter
- 2 tbsp Plain flour, to dust
- Salt and pepper, plenty
Method
- Bacon into a cold heavy pan, heat coming up slowly, until the fat has run and it is crisp. Out, keep the fat.
- Onions into the bacon fat over a low heat, 12 to 15 mins, until properly soft and going brown at the edges. Out with the bacon.
- Pat the liver bone dry, dust it in seasoned flour, and knock off what does not stick. Wet liver will not colour.
- Butter into the hot pan, then the liver in one layer, not crowded. 90 seconds a side. It should still give when you press it. Onto a warm plate to rest.
- Pan off the heat entirely, then the Plateit Raspberry Vinaigrette in, swirled through whatever is left in the bottom. Liver and onions on the plate, bacon broken over, dressing spooned across, watercress on last so it does not wilt.
Do this: Ask the butcher to slice it. Home-sliced liver comes out uneven and the thin bits are grey before the thick ones are done.