...but couldn't think of anything that appropriate. 50 Ways to Leave Your Liver; doesn't make any sense. Liver and Let Live; a stretch. Anyway, this is seared lambs liver with some stunning smoked organic back bacon and onions. The onions were caramelised slowly and finished with a dash of balsamic vinegar.
Liver is a pain in the arse to cook. It takes a fraction of a second to screw up, to go from lovely pink flesh to iodine flavoured cardboard. Cooked badly it is the worst meal imaginable, I remember school dinners that would make you gag even before you made into the lunch hall, but seared quickly it is a deeply visceral pleasure, that rich slippery flesh with a hint of blood is as sexy as a piece of animal gets. I floured mine with a little mustard powder to give it a slight devilled edge which works with the heavy smoke tang of the bacon. A great traditional British supper served with a fat Bordeaux on a cold December night and some schlocky TV. Perfect.