Liver & Onion Sandwich
To serve 2-4 people.
INGREDIENTS
Liver - 400g
Smoked streaky Bacon - 5-6 rashers
Onion - 4-6 large onions
Sugar - 2 Tsp
Red Wine Vinegar - 3-4 Tbsp
Brandy - 50-70ml
Chicken Stock - 300ml
Butter - 1-2 Tbsp
White Bap Rolls - 1 per person
INSTRUCTIONS
Dice the Liver into bite sized pieces.
2. Next, fry off the Bacon in a frying pan until crispy.
3. Thinly slice the Onion.
4. Remove the Bacon from the pan, leaving in the Bacon fat.
5. Add the Onions to the fat, and season with Salt.
6. Start by sweating down the Onion until it is really soft, sweet and translucent.
7. Once soft, turn up the heat and start to get some colour on the Onion.
8. When the Onions have become golden brown and caramelised, scatter over around 2 Tsp of Sugar.
9. Caramelise the Sugar, add a splash of Vinegar, reduce it down, then add a shot of Brandy.
8. Reduce the Brandy to a syrup, then add some Chicken stock*
*just enough to cover the Onions
10. Reduce the stock until it is thick and syrupy.
11. Adjust the consistency with any more stock, we want it thick like a glaze, not wet and loose.
12. Place the Onions to one side ready to re heat.
13. Clean out the pan, turn the heat to a high medium, and add some Canola Oil.
14. Season the Liver in Salt and add to the pan.
15. Fry the Liver until you have some caramelisation, the Liver will be springy to the touch, and the juices will just break the surface*
*this will give you perfect pink liver, cook longer until the liver is firm for well done