Make it Scotch

Pan-fried Liver

  • Prep 5-10 mins
  • Cook 30+ mins
  • Serves 2

Nutrition

  • Kcals 497
  • Fat 29.5g
  • Protein 37.5g
  • Carbohydrate 21.9g
  • Sugar 10.5g
  • Salt 2.7g

Ingredients

Cooking Method

  • 1
    First prepare the onions. Heat a non-stick pan, add the oil and butter and when the butter is foaming add the onions and cook over a low heat for 5 to 8 minutes, until softened and translucent, don't allow them to brown at this stage. Sprinkle the thyme leaves, salt, pepper and sugar over the onions and continue to cook, stirring from time to time until they are brown and well caramelised, about 30 minutes in all.
  • 2
    Meanwhile turn the slices of liver in the milk and leave to soak for 5 minutes, then drain, discard the milk and pat the liver dry with kitchen paper. Toss the liver in the seasoned flour, shaking off any excess.
  • 3
    Heat a non-stick pan and cook the pancetta or bacon until crisp and reserve the fat to cook the liver. Keep the pancetta warm while you fry the liver for 3 to 5 minutes on each side until golden brown. Set aside with the pancetta.
  • 4
    Add the Madeira and water to the pan and let it bubble for a minute or two and incorporate all the sticky bits from the base of the pan into the sauce. Add the liver slices and onions to the sauce to heat through and to make sure the liver is cooked through, although it can be a little pink in the middle if you like.
  • 5
    Transfer the liver to warmed plates, spoon over the onions and sauce and top with the pancetta.
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