Here is an economical meal made using lamb's liver. Don't dismiss it based on memories of how that was cooked at school...this is nothing like that!!! This is slow-braised and delicious, it melts in the mouth, literally. My local butcher sells 500g for roughly £1.50...surely it is worth a try?
I use pickling onions as they are cheaper than shallots; leave them whole and they will be sweet and yummy! It's also time to sow some now... Buy streaky bacon and you are away! If you can, sow a few flat leaf parsley seeds every other week in a 5-6" pot for your kitchen windowsill. A packet of seed will last a while and they are so much cheaper than buying pots from the supermarket. Useful in lots of cooking. Try www.nickys-nursery.co.uk for seeds. Nicky sells a huge variety for a really good price and they all come in a plain packet, no frills BUT you get a label and loads of seed for your money! Let me know how you get on with this one. Rachel x
Serves 4
500g Lamb’s liver - sliced and tossed in flour
1 tblsp olive oil
225g streaky bacon
12 small shallots or pickling onions - peeled, left whole
500ml hot beef stock
Herby Dumplings
225g self raising flour - sifted
110g suet
Good grind of salt and black pepper
Chopped flat leaf parsley
Milk to mix
METHOD
Simply, seal liver in pan and add onions and bacon. Fry until bacon is just cooked and onion is translucent. Place all in ovenproof dish. Add stock and stir gently. Cook at Gas 2/150°C/300ยบ C for 4 hours. Turn oven temp up to Gas 5/190°/375°C. Then pop dumplings in for last half hour.
Dumplings...
Place flour in bowl and add suet. Season and stir with fork. Stir in chopped parsley and mix to a firm dough with milk.
Divide into 8 equal pieces with floured hands.
Place dumplings on top of liver and bacon for the last half hour of cooking.
I suggest that you serve this with finely shredded Primo cabbage, julienne of carrots and the herby dumplings.
© Rachel Heard 2000
Great family meal....try it!
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