Recipe Source: Simply Beef and Lamb
Sadly offal dishes have fallen out of favour over the years and have decreased in demand since the 1970’s, mainly due to the rise of household income and changing eating habits. Because of this change and fall in popularity a certain stigma has been created surrounding offal, affecting its use in the kitchen for many families, younger people are put off by its arguably grotesque appearance. I’ve been there too, shame on me, but am now converted, well to some extent. Those of you, who are put off and haven’t experienced an offal dish, are missing out on what is not only cheap but a highly flavourful experience.
I challenge anyone that hasn’t tried offal to make it a serious priority to include in their food diet and for those of you with families to really encourage your children to try it and get rid of this social stigma, which undeservedly is ruining the creditability of a perfectly good tasty food source. Honestly, I wasn’t convinced by everything I tried, but that was perhaps down to my cooking.
This recipe uses common offal, liver, this is always available to buy from our online shop, kidney too they can also be found in some supermarkets. If you’re feeling more adventurous then send us an email and we will always try to help with the most uncommon varieties.
Preparation time: 10 minutes
Cooking time: Approximately 10 minutes
- 15g/½oz butter
- 225g/8oz lamb’s liver, rinsed and sliced
- 1 onion, peeled and sliced
- 75g/3oz smoked bacon lardons
- 1 garlic clove, peeled and crushed
- 2 large sprigs fresh thyme
- 15ml/1tbsp plain flour
- Salt and freshly milled black pepper
- 5ml/1tsp balsamic or red wine vinegar
- 300ml/½pint boiling water
- 15ml/1tbsp gravy granules
- Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme.
- Cook for 2-3 minutes.Season the flour with salt and black pepper and coat the liver.
- Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.
- Serve with parsnip mash and seasonal vegetables