Sautéed Lambs Liver, Lacour Potatoes, Red Wine Vinaigrette with French Fried Onions and Fine Beans.

Richie Wilson shares tips on preparing family dinners on a budget

Ingredients


  • price shop
  • 720 g lambs liver 3.16 tesco
  • 150 g streaky bacon 0.74 lidl
  • 1.20 kg potatoes 0.63 lidl
  • 1 large onion 0.11 lidl
  • 1 clove garlic 0.02 lidl
  • 10 g parsley 0.17 lidl
  • 10 g thyme 0.17 lidl
  • 2 each shallot 0.35 tesco
  • 100 ml red wine vinegar 0.42 tesco
  • 1 each beef stock 0.08 lidl
  • 200 ml milk 0.15 lidl
  • 100 g plain flour 0.13 tesco
  • 400 g fine beans 3.38 tesco
  • seasoning
  • total: €9.51

Method

  1. About an hour or so before you intend to cook the liver, slice it into roughly 180g portion sizes, place these portions into a bowl and pour over 100 ml of the milk. Allow this to soak in the fridge for an hour before you serve, this will freshen up the liver and remove any stronger flavors from it!
  2. To make the French fried onions, begin by peeling the onions and trimming the top and bottom off (chop these trimming and save for the beans a little later in the recipe).Once trimmed slice thin circles of onion (it may be better to use a mandolin for this). Once sliced place the onions in a bowl along with the remaining milk and place in a fridge for a few hours. Once ready to serve, remove the onions from the milk and place in a bowl with the flour. Toss the onions well in the flour and then place in a deep fat fryer at 180 degrees. Gently and careful stir the onions as they cook, until they are golden brown. Remove from the pan and place on kitchen paper to dry. Add a little salt before serving.
  3. For the Potatoes begin by peeling them and cutting them into about inch square pieces, don’t worry if each piece is not square, they should be quite rustic so there is no need for waste. Once chopped rinse the potatoes and dry, place in a deep fryer at 180 degrees until golden brown, about 5 minutes.
  4. While they are cooking, chop the bacon into small strips. Add a little oil to a large hot pot over a moderate heat, add the bacon to this once the pot is hot. Turn the bacon continuously until it is crisp. Now reduce the heat on the pot and add one of the chopped shallots along with the crushed garlic and thyme, turn this over a very low heat for 4-5 minutes. Now add the potatoes, straight from the fryer, mix well in the pot and place a tight fitting lid on. Remove the pot from the heat and leave with the lid on for a few moments while you finish the rest of the dish. Once ready to serve the dish, add the chopped parsley to the potatoes.
  5. Place a non stick pan over a high heat. Remove the liver from the milk and pat dry with a little kitchen paper. Drizzle a little oil in the pan and season the liver before placing it on the pan. Cook over a moderate heat for only 2-3 minutes, the liver should be served pink but of course if you prefer it well done just continue to cook a little longer. Once cook remove from the pan and keep in a warm oven while finishing the sauce.
  6. In the same pan you cooked the liver in, add the remaining shallot over a moderate heat until they have softened. Turn the heat up to high and add the vinegar, reduce this by half before adding the stock and a small drop of water to help it mix. Once it has boiled, check the seasoning and your sauce is ready.
  7. As an accompaniment to this dish, blanch the French beans in boiling water and strain well. When you are ready to serve heat a pan and add a little olive oil along with the chopped trimmings from the onion and the French Beans, turn over a high heat until heated through.
  8. To Serve: On a hot plate place a small pile of potatoes in the centre and place the liver on top. Scatter the beans around the plate. Drizzle some sauce over the top of the liver and around the plate. Now top the liver off with a generous pile of French fried onions gorgeous. Enjoy!

Notes:

Richie's tips: Lamb’s liver is perfect for those in the family that don’t like strong tasting offal, but, you do need to ensure the liver you buy is fresh.





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