Lambs Liver on Buttery Mash with Onion & Sherry Vinegar Jus
Calling all offal-lovers out there! This is the perfect dish for you
- Makes : 4-6 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
1⁄4 C (60 ml) cream
butter to taste
salt to taste
2 onions, sliced
2 Tbsp (30 ml) sherry vinegar
4 C (1 litre) good quality chicken stock
olive oil for frying
fresh wild clover leaves to garnish
preheat oven to 200 °C.
Place potatoes into the oven and bake until soft (about 90 minutes). Remove from the oven, scrape the flesh out into a bowl and mash lightly.
In a small saucepan bring the cream up to boil, add the mashed potato and season to taste. Add enough butter to reach a soft consistency and your preferred flavour.
Note: Don’t whisk or over mix – this can lead to the starch over developing and you could end up with a pot of glue, instead of fluffy, creamy mash!
Melt the butter in a medium-sized frying pan, over a medium heat. Fry the onions until brown and soft, and then deglaze the pan with the sherry vinegar.
Add the stock and reduce by two-thirds. Season with salt and pepper to taste.
Clean the liver and remove the thin outer membrane. Cut into slices and sprinkle with salt (this should be done half an hour before cooking).
Heat a splash of oil in a medium-sized frying pan, and fry the liver to medium. Remove and allow to rest for 5 minutes before plating.
Serve pan-fried livers on buttery mash, garnished with fresh wild clover leaves and jus.