Liver and bacon. Firstly, it’s not for everyone. I cooked mine medium rare, but if you’re cooking for a more squeamish eater, cooking it well done removes some of the stranger textures and flavours. Those flavours are part of the appeal to me, but I’m a pervert for sweetbreads.
Secondly, this is the least glamorous sounding dish I’ve put up yet. I associate it with taking a pension and having grandchildren. Bear with me on this one. It’s delicious, very high in iron, and by my calculations, costs about £1.75 per person for a rich, filling and interesting dinner. Adding a sherry gravy both adds to the old person food note (honestly, outside of Christmas, who drinks sherry?), and infuses a lovely complimentary sweetness to the salty bacon.
Also, there is a joy to singing the words ‘sherry gravy’ to the tune of Sherry Baby by Frankie Valli and the Four Seasons as you cook.
- 300- 500g Lamb’s liver
- 200g Pancetta or good bacon
- 1 large mug of lamb stock
- 1.5 tbsp cornflour
- A glass of sherry
- Potato or sweet potato, mashed
Cook your spuds. The rest of the meal takes 15 minutes at most, so you may as well have this done to make things easier.
Pour the stock into a saucepan, and bring to the boil, then reduce to slightly more than a simmer. Add the cornflour and sherry, and beat briskly with a fork or whisk to mix in the cornflour.
Over a medium high heat, throw in the Pancetta or chopped bacon and cook for 2 or 3 minutes. Throw in the liver, chopped into inch and a half pieces. Cook until the outside is sealed, and forming a slight crust. The inside should still be slightly pink, but not bloody.
By this point, the gravy should be fairly thick. Remove from the heat, and passing through a seive if there any lumps, transfer to a gravy boat.
Serve with the potatoes, and some peas, if you remember to cook them (I forgot). Pour over the gravy. Enjoy.