A Year In Redwood

I know! I know! So many people will immediately go ‘yuck’ the minute they hear the word ‘liver’!  Here in Redwood we are quite partial to liver – chicken, lamb and goat in particular!  Pork liver does make a nice pate too!

In summer there’s nothing quite as nice as a warm liver salad…. absolutely delicious.

Last night though as the rain lashed down and Spring here in Ireland, and gone back (hopefully momentarily) to Winter we had Liver and Bacon for dinner.  It is such a warm and comforting dish, as always made even nicer when you know precisely where the meat has come from!  Our own bacon and our neighbours, lamb. – what could be better.

Ingredients:

• 2 tablespoons butter (or oil)
• 1 large onion, chopped.
• 3 or 4 streaky rashers chopped
• 1/2 lb (250 g) lamb’s liver – well washed and chopped into bite size pieces.
• lots of black pepper
• 200 ml passata
• Glass of red wine
• Dash of lemon juice
• 2 tablespoons Worcestershire Sauce

Method:

Melt 1 tablespoons of butter and fry onion gently until translucent – about 10 minutes.  Set aside and keep warm.

Quickly fry off the bacon bits and set aside – keeping warm.

Briskly stir fry the liver pieces adding plenty of black pepper – set aside and keep warm.

To the same pan – add the passata and wine, scaping up any crusty bits!  Bring to the boil and boil rapidly for a few minutes.  Add in lemon juice (about 1 tablespoon) and the Worcestershire sauce.  Continue to cook for a few minutes.

Add the onion, bacon and liver to the sauce and serve immediately.

We served this with mashed potato and some green cabbage.

Enjoy!