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Liver and Bacon
Posted By Stephen
We were just trying to remember when and how we decided to cook liver and bacon tonight, but we just couldn’t remember. It must have been before yesterday though, because yesterday we bought some liver at the butcher and planned to use up the bacon that was in the fridge. So, this afternoon saw us starting to fry our onions for the gravy quite early, jumping up during advert breaks during The Spy Who Loved Me to stir them. Luckily the advert breaks were at predictably regular intervals and the onions didn’t burn.
We made some mashed potatoes with plenty of butter and seasoning and stirred in some chopped spring onions and chopped parsley to use up what we had in the fridge. We finished off the gravy by stirring flour into the onions, then adding some red wine and some beef stock and simmering before checking for seasoning and adding a dash of red wine vinegar. The liver we dusted with seasoned flour and pan fried. We also cooked some peas and cavolo nero, which don’t feature in the picture but were good accompaniments.
All in all, a tasty and comforting dish on a rather rainy and winter-is-almost-here sort of day.
Nov 1st, 2009
I had the same for lunch! Seems that Live and Bacon is in the autumnal air. And I watched Bond yesterday. Seems we are almost entirely synchronised!
.-= Jonathan´s last blog ..Mole Poblano =-.
This would be my Dad’s dream supper – and the one that I resisted most when I was little. I may have to give it an adult try, yours looks delicious…
.-= Alex´s last blog ..Doily Days =-.
Jonathan, funny how that happens! We were also looking back through our archives and saw that we had cooked it on the 31st of October 2007, must definitely be something about this time of year.
Alex, I wasn’t a fan of liver when I was younger and neither was Kerri; seems that many kids aren’t. It grew on me though and now I find myself craving it sometimes.
This looks wonderful. I can almost taste it! Absolutely nothing compares to that beautiful bacon you have over there and the liver looks perfectly cooked; then there’s the gravy under the perfect mash – oh good heavens. It can’t be legal!
.-= June´s last blog ..Mediterranean Pasta Salad =-.
Hubby is not big on liver but I *love* it. This pic had me drooling quietly at my keyboard…
.-= Jeanne´s last blog ..Saturday Snapshots #62 =-.
Great picture! What animal did the liver come from?
.-= Lizzie´s last blog ..Mackerel à la Lyonnaise =-.
Hi Lizzie, thanks! It was calve’s liver, which is what we usually have – should have mentioned it in the post though.