Liver & onions Was: Asparagus! 2254Two or three times a year I invite around 15 friends over for liver and onions. I make about 8lb of liver, lots of bacon, and about 5lb yellow onions. I serve with boiled red...
I'm not Dora, and other people have posted good ways of doing sliced liver and onions so I won't get into that.
But I've a few other things I do with liver. For instance, cut the slices of liver into 3-4" squares, saute briefly in a deep pan, then add a thinly sliced medium onion, 1-2 green and 1-2 red capsicum (medium diced), a bit of celery, a can of tomatoes (or frozen ones or fresh ones, whatever), tsp of salt, Tbsp of paprika, pinch of pepper, 1-4-1-2 cup of red wine, put the lid on and simmer on very low heat for about 10 minutes. Serve over rice or mashed potatoes. (You have to size the capsicum so it's cooked to *your* liking at the end, I tend to go for 'fairly small').
A few days ago I invented a new way (new for me, anyway); started off with the liver & extra onions the same way with the addition of 1-3 cup of finely diced bacon, ... then chucked in a handful of finely sliced black olives, a cup of madeira, 1-2 tsp of tabasco sauce and sprinkled about 100g of chevre (~ mild goat feta) over the top before putting the lid on. My wife thought a lot of it.
Sincerely hope 'Larry' left you with a roof over your kitchen ... -Peter
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