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Recreate a classic with Chris Hicks' pan fried lamb’s liver recipe served with bacon an onions
Chris Hicks, head chef at The Catherine Wheel at Marshfield, shares his recipe for classic pan fried lamb’s liver with bacon and onions
Serves4
- Oil
- Onions 2, sliced
- Button mushrooms 4, sliced
- Smoked streaky bacon 4 rashers
- Butter
- Flour 4 tbsp
- Lamb’s liver 450g
- Beef stock 600ml
- Tomato puree 1 tsp
- Chopped tomatoes 1 tin
- Fresh thyme a handful, leaves picked
- Heat a splash of oil in a large frying pan. Add the onions, mushrooms and a pinch of salt and cook over a low heat for 15-20 minutes, stirring occasionally. Remove and set aside.
- In the same frying pan, cook the bacon until crisp. Remove and set aside.
- In a bowl, season 2 tbsp flour with salt and pepper and coat the liver. Place a large knob of butter in the pan. Remove any excess flour from the liver, then fry each side in the butter over a medium heat for 1 minute until brown but not cooked through. Remove and set aside.
- Add another knob of butter to the pan, stir in the remaining flour and cook for 1 minute, stirring constantly. Slowly stir in the beef stock followed by the tomato puree, chopped tomatoes and thyme. Season with salt and pepper, reduce the heat and simmer for 15 minutes. Add the liver, onions and bacon back in the pan and cook for 4-5 minutes until piping hot and cooked through.
- Serve with fluffy mashed potato and your favourite greens,
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You will need
- Oil
- Onions 2, sliced
- Button mushrooms 4, sliced
- Smoked streaky bacon 4 rashers
- Butter
- Flour 4 tbsp
- Lamb’s liver 450g
- Beef stock 600ml
- Tomato puree 1 tsp
- Chopped tomatoes 1 tin
- Fresh thyme a handful, leaves picked
Method
- Heat a splash of oil in a large frying pan. Add the onions, mushrooms and a pinch of salt and cook over a low heat for 15-20 minutes, stirring occasionally. Remove and set aside.
- In the same frying pan, cook the bacon until crisp. Remove and set aside.
- In a bowl, season 2 tbsp flour with salt and pepper and coat the liver. Place a large knob of butter in the pan. Remove any excess flour from the liver, then fry each side in the butter over a medium heat for 1 minute until brown but not cooked through. Remove and set aside.
- Add another knob of butter to the pan, stir in the remaining flour and cook for 1 minute, stirring constantly. Slowly stir in the beef stock followed by the tomato puree, chopped tomatoes and thyme. Season with salt and pepper, reduce the heat and simmer for 15 minutes. Add the liver, onions and bacon back in the pan and cook for 4-5 minutes until piping hot and cooked through.
- Serve with fluffy mashed potato and your favourite greens,
- Liver
- Chris Hicks
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FOOD Lifestyle – Spring 2024
Issue 200
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- Oil
- Onions 2, sliced
- Button mushrooms 4, sliced
- Smoked streaky bacon 4 rashers
- Butter
- Flour 4 tbsp
- Lamb’s liver 450g
- Beef stock 600ml
- Tomato puree 1 tsp
- Chopped tomatoes 1 tin
- Fresh thyme a handful, leaves picked
- Heat a splash of oil in a large frying pan. Add the onions, mushrooms and a pinch of salt and cook over a low heat for 15-20 minutes, stirring occasionally. Remove and set aside.
- In the same frying pan, cook the bacon until crisp. Remove and set aside.
- In a bowl, season 2 tbsp flour with salt and pepper and coat the liver. Place a large knob of butter in the pan. Remove any excess flour from the liver, then fry each side in the butter over a medium heat for 1 minute until brown but not cooked through. Remove and set aside.
- Add another knob of butter to the pan, stir in the remaining flour and cook for 1 minute, stirring constantly. Slowly stir in the beef stock followed by the tomato puree, chopped tomatoes and thyme. Season with salt and pepper, reduce the heat and simmer for 15 minutes. Add the liver, onions and bacon back in the pan and cook for 4-5 minutes until piping hot and cooked through.
- Serve with fluffy mashed potato and your favourite greens,
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