Helen RandellHaving a try at Lamb's fry
October 18th 2011 10:32
One of the many things I enjoy about having a food blog is the motivation it gives me to try new things. One of the things I don’t like about having a food blog is that ‘trying new things’ is something I can be pushed into. “You could make that” Mr Rough Cooking often says to me, “Then you could put it on your food blog”... you get the idea.
It was a similar tale when I came across a recipe in Jamie Oliver’s 30 Minute Meals, (which we have discussed before, do not take 30 minutes) for lambs fry. I casually mention it to Mr Rough Cooking, as I know he like the odd piece of liver, often ordering it at the pub (I don't partake). The eyes lit up and I could practically see him begin to salivate. So, it has taken me a few weeks, but last weekend, I finally geared myself up to make it at home.
I purchased the ingredients, happily picking out smoky bacon, red onions and a nice bottle of red wine. Then into the butcher, where Mr Rough Cooking took over, talking manly with the meat man about what we were going to make. 300g of liver was slapped onto the bench, and then packaged up at very little cost.
I spent the rest of the day trying not to think about it, but also thinking about it, wondering whether I would be able to cook it properly, or whether, when I had to pull it out of the fridge my stomach would begin to do somersaults. Come 7pm, I started off safe, chopping up the comforting potatoes for mash. Then I began to sauté the onions in preparation for the gravy, and to fry the bacon – so far, so good. Then, with a little help (actually Mr Rough Cooking did all this bit) we sliced the liver and dusted it with flour ready to fry. The cooking process did not take very long (probably about 30 minutes Mr Oliver) and it all looked pretty convincing.
But of course, the verdict is in the taste. Mr Rough Cooking was very impressed and finished off everything! I was also pleasantly surprised, though I have to confess there was still some liver left on my plate at the end. Next time, I’ll reduce the amount of liver for me, and enjoy the bacon, potato and gravy a little more…. Yes, you read right, there will be a next time. The things you do for love hey?!?
Lamb's Fry (adapted from Jamie Oliver's recipe)
500g potato, peeled and chopped
1 red onion, sliced
fresh rosemary
1 teaspoon honey
2 cloves garlic, crushed
1 heaped tablespoon flour
1/2 cup red wine
2 tablespoons balsamic vinegar
300ml beef stock
4 rashers smoked streaky bacon
300g liver, sliced evenly
plain flour
Place the potatoes into a large pot of water and bring to the boil. Cook until soft. Drain water and mash with a little milk or butter.
Meanwhile, fry onions in a little oil until the start to go golden. Pick and finely chop rosemary leaves, then add them to the pan with honey. Add garlic and stir for a few minutes.
Add the plain flour to the onion mixture, stirring through. Add red wine, balsamic vinegar and beef stock. Simmer for 5-10 minutes until thickened slightly.
In another frying pan, slowly cook the bacon, until golden on both sides. Meanwhile, dust the liver with plain flour. Turn the heat up under the pan and add the liver, with some oil. Leave to cook on one side for three minutes. Turn then cook for a further 2 minutes.
To serve, make a round of mashed potato on a plate. Add pieces of liver and bacon, and pour onion gravy over the top.
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