...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.
6 comments:
oh yum. love the sound and look of this dish.
Mm. A little too Portnoy for me. I might not be a liver lover. But you sure did a beautiful job with it.
are you old enough to remember the "liverbirds"?
the only liver I've cared for so far comes from an overfed goose. I blame school dinners.
Beautiful. Any chance you get over here and help my surgeon out next week?
I'd love to barbara, but with my shakes and terrible stitching your better off with the one you've got!
Don't we all liver happy life with such wonderful cuisine?
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