… it’s all very rustic in Belleau Cottage this week… another cider recipe and I couldn’t resist the ridiculously cheap lambs liver in the supermarkets at the moment so this is a another twist on a classic… the cider compliments the rich livers particularly well but if you’re of a vegetarian persuasion the initial onion-caramelising-in-cider stage is phenomenally good and would work well with a veggie sausage or similar…
… this is also another great recipe to keep the horrid cold weather from our doors… I don’t know what’s going on but if it doesn’t stop soon i’m off to somewhere sunny sharpish… in fact, I should stop complaining because I am, in fact, off to Mallorca on Saturday for a weeks break in the sun… it will be my first proper trip abroad that didn’t involve work for nearly two years and I cannot wait to rest my bones in some sunshine… i’m not planning to take my computer so do forgive me for not blogging quite so frequently… although, you know me, i’m sure i’ll find something rather fabulous to blog about and then find a way to tell you all about it!
lambs liver in cider and caramelised onions
2-3 lambs livers – cleaned and sliced
one large onion – very finely sliced
a large handful of chestnut mushrooms – finely sliced
a bunch of fresh thyme
1 teaspoon sugar
a glass and a half of farmhouse cider
salt and pepper
olive oil and butter
– melt a small nob of butter with some olive oil in a heavy pan and gently saute the onions until they start to turn golden, this should take up to 20 minutes during which time you should throw in the thyme and season.
– as they start to turn golden, throw in the mushrooms and let them saute and turn golden too – perhaps another 5-10 minutes. If you keep the heat gentle you’ll stop them from drying out or burning.
– now turn up the heat to full blast and throw in the cider and let it bubble away till completely gone and then leave it some more till all the onions and mushrooms go sticky – remove from the pan and set aside
– drop a little more oil and butter in the pan and then on a medium heat saute the livers for 3 mins on one side, then turn over, throw in the half glass of cider and saute again till bubbling and done – possibly another 2 – 3 mins but I like them quite rare…
– serve them with the onions and mushrooms thrown back on top on a bed of greens or mash
eat and of course, enjoy!
looks lovely! don't think I'm allowed to eat liver at the moment, but I'll keep this for the winter 🙂
have a super, well-deserved holiday.
Liver and onions – one of my absolute favourite meals – I love it and this looks wonderful. As you say, perfect for this horribly chilly spring weather.
Lucky you, heading off into the sunshine for a week – I hope you have a great time.
Although it looks delicious, I am strictly a chicken liver girl. Have a wonderful and safe trip!
mmmm yes please
We are liver lovers. I've not seen lamb's liver in our markets but will pay closer attention. Have a lovely warm rest.
Best,
Bonnie
Love liver (or lambs fry as they call it down here) must try a splash of cider. The man is allergic (or so he says) so I generally only cook it for myself – even love the left overs cold in a sandwich!!
I'm not a big liver fan but with the cider and the sweet caramelised onions I could be persuaded. Enjoy Mallorca – it'll be so beautiful at this time of year – eat lots of ensaimadas!
Leave it to you, Dom, to make liver look amazingly appealing to me!!
I'll try and send you some of our heat.. I'm tried of it being 90-100 degrees already!!
Yum! I wish I could serve liver, but SB throws a fit … it's been cold here, also. So it's chicken curry in the slow cooker for us this week! Brrr! The good thing is that we are fially getting rain for the flower and veg gardens!
I LOVE lamb's liver – and caramelised onions are so now, aren't they? Have a wonderful holiday, don't touch a computer until you come home x
I love liver but only ever eat it out. I need to get over my fear of wrecking it and add a splash of cider. This looks really good. GG
This looks so pleasing for a cold day – actually, it was quite nice today but it would still be pleasing. Unfortunately, I'm banned from cooking liver unless I'm alone in the house.
I love liver but don't eat red meat any more…so indulge in chicken livers with caramelised gravy every so often…this sounds perfect with cider…mmm…
Have an amazing holiday…
Deb
Lambs liver is so tender and quick to cook. My mum used to do it for us reguarly, but my wimpy husband won't eat it (or black pudding – due to childhood pig killing experience – eek) so I don't get to eat it very often. Yours looks just perfect.
This looks like something my mum used to always make when I grew up … hence I still love liver. Nice.
Ooh Dom – that looks gorgeous!!!!
Adore liver but can't get the rest of the fam to eat it – it's usually something I treat myself to when their all out. Liking this cider variation. When I'm next home alone, i'll give it a go.
Hmmm… you gave me an idea for cooking, well, not exactly liver, but a much lower part that has a similar, though more delicate taste. I'll see what comes out of it! 😉
Meanwhile, thank you very much!