Offal: Recipes for Offal

Braised liver and onions with leek mash

Classic liver and onions with a butter and leek mash

How many it serves: 4
Preparation time:20 Mins
Category : Offal
Type: Offal

Ingredients

• For the braised liver and onions
• 600g/1lb 5oz calf's liver, cut into 2cm/¾in thick slices
• 4 tbsp plain flour
• salt and freshly ground black pepper
• 50g/2oz butter
• 1 tbsp olive oil
• 20 baby onions, peeled
• 175ml/6fl oz red wine
• 500ml/18fl oz hot beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 350g/12oz carrots, cut into thick half moons
• For the leek mash
• 500g/1lb 2oz potatoes, peeled and cut into chunks
• 1 tbsp olive oil
• 2 leeks, thinly sliced
• 50g/2oz butter, plus extra to serve

Recipe Steps

1. Preheat the oven to 180C/350F/Gas 4.
   
2. For the braised liver and onions, place the liver slices onto a plate. Dredge with the flour and season with salt and freshly ground black pepper.
   
3. Heat a casserole dish until hot, then add half of the butter. Add the liver to the pan in batches and fry until golden-brown and slightly crusted. Remove from the pan and repeat with the remaining liver. When all the liver is browned, set it aside on a plate.
   
4. Meanwhile, heat a separate frying pan until hot and add the olive oil and onions. Fry for 2-3 minutes, or until golden-brown and tender. Set aside and keep warm.
   
5. Pour the red wine into the casserole used to cook the liver. Bring to a simmer and stir with a wooden spoon, scraping up the bits from the bottom of the pan. Simmer until the wine is reduced by a third.
   
6. Add the stock and bring to a simmer. Add the thyme, bay leaf and carrots and season, to taste, with salt and freshly ground black pepper.
   
7. Return the liver to the pan and stir gently, making sure the liver is below the surface of the liquid. Bring back to a simmer, then place in the oven and cook for 30-45 minutes, or until the liver is tender. Remove from the oven, remove the liver to a plate and keep warm.
   
8. Return the casserole dish to the heat and bring the sauce to the boil. Boil for 2-3 minutes, or until slightly thickened. Whisk in the remaining butter. Return the liver to the pan and season, to taste, with salt and freshly ground black pepper.
   
9. Meanwhile, for the leek mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain well and return to the pan. Place the pan back over a gentle heat and shake to drive off any excess moisture. Remove from the heat and mash with a potato masher until smooth.
   
10. Heat a frying pan until hot and add the olive oil and leeks. Fry gently for 3-4 minutes until softened. Season, to taste, with salt and freshly ground black pepper and add to the mashed potato. Add the butter and mix well.
    
11. To serve, divide the leek mash among four serving plates and top with a little butter. Place the liver alongside and spoon over the gravy and onions.
    

The Butchers Kitchen at Aldens