We source our chicken from one farm in Leicestershire. The farm is Pasture for Life certified and rears truly free range, outdoor birds.
This recipe is a perfect introduction to the world of offal. Beef liver is a true superfood, packing a nutritional punch that nothing can match, and this recipe tames its strong flavour to create true comfort food.
This recipe is adapted from The Hairy Bikers
Ingredients:
480g fresh 100% grass-fed beef liver – 4 slices, ready cut
4 tsp plain flour (or gluten-free flour)
30g grass-fed butter
1 large or 2 medium onions, fairly thinly sliced
150g smoked bacon bits cut into 1cm cubes as desired
1 bottle of Spring Broth Beef Bone broth diluted x2
3 tsp Rubies in the Rubble ethical ketchup
A few fresh sage leaves, finely chopped
A pinch of flaked sea salt – we recommend Blackthorne Natural salt
A few twists of freshly ground black pepper.
Method
Rinse the liver in a colander under cold water and drain it well.
Put 2 teaspoons of the flour in a large bowl, and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated.
Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.
Turn down the heat and melt the remaining butter in the same pan.
Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
Sprinkle the remaining flour over the onion and bacon, and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.
Put the liver back in the pan with the finely chopped sage leaves if desired and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Season to taste with salt and pepper, then garnish with a few fresh, uncut sage leaves.
Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.
Buy our 100% pasture-fed regeneratively raised beef liver here