Liver and Onions with Apple Bake

Now, I do realise many of you will go “Yuk, I hate liver”. But we love it and in the past I have always tossed it in flour and pan fried, served alongside some fried onions and bacon. with mashed potatoes!  But then as I was trawling though an old Cornish recipe book, I found this basic idea and I adapted it from there. The added grated apple and juice makes it remarkably tasty! It is a lovely easy meal, if you enjoy liver. This quantity serves 4.

You will need an ovenproof dish, well greased. Pre heat your fan oven to 190C.

1½lb lambs liver, thinly sliced with all the tube bits etc cut off

2 tablespoonfuls plain flour 

Salt and fresh ground pepper

In a poly bag place the above, the liver you have patted dry with kitchen paper, and toss until it is evenly coated with the flour. Set aside for a mo.

2 onions finely sliced

2 tablespoonfuls of oil and butter to fry

5 fl oz apple juice

1 grated granny smith [or similar]

5 fl oz good stock of your choice [I used an Oxo cube]

Approx 1½ - 2lb of evenly sized potatoes that you have parboiled but still just firm.

melted butter for brushing over the top

parsley to garnish 

In a med-large fry pan, heat the oil and butter and fry the onions until just soft, place in the bottom of your dish. Add the liver and and cook until lightly browed on both sides. Transfer to your baking dish, levelling the liver out. In a jug, mix together the stock, grated apple and apple juice then pour over the liver. Thinly slice the cooled potatoes and neatly arrange on the top. Brush with butter and season once more.

Bake for about 30 mins, maybe a little more until browning and bubbling. Longer if cooking from cold, if you have prepared it in the morning for cooking later. Sprinkle over some chopped parsley and serve with veg of your choice. Simple, easy, economical and delicious.

Enjoy!

Note: In the past I have always preferred pigs liver, but the lamb’s was delish.