Liver is one of the few foods we truly believe is worthy of the title ‘superfood’. One of the most nutritionally dense foods on the planet, it is not only rich in protein but packed full of essential vitamins and minerals.
This take on the British classic, ‘Livers & Mash’, showcases the depth of flavour ox liver carries and why liver was once a popular and treasured food source. Wild garlic sets a real tone of seasonality and gives a fresh flavour profile against the spectacular richness of ox liver, whilst the onions exude such a sweetness that can only start to be tasted at this time of year. This recipe is so incredibly moreish, we bet you will all return for seconds.
Ingredients
Method
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Put the potatoes in a large saucepan, cover with salted water and bring to a boil. Simmer the potatoes until they’re tender and then drain. Leave the potatoes to steam in a colander for a few minutes to dry out.
In a small saucepan heat the cream until boiling. Place the potatoes back in the large saucepan and pour over the warm cream. Mash the potatoes together with the cream until smooth, then stir in the butter in small chunks followed by the chopped wild garlic. Cover the surface of the mash with a sheet of baking parchment whilst you prepare the liver and onions.
Heat a drizzle of olive oil in a wide frying pan and fry off the sliced onions and garlic for 5 minutes. Add the white wine and reduce until it has all but disappeared.
When the wine has reduced, add the stock and herbs and gently simmer away until the onion mixture is thick, saucey and rich.
Meanwhile heat a second large frying pan. Dust the slices of liver with the plain flour and season thoroughly with salt and pepper. Add a drizzle of oil to the pan and when it is smokingly hot add the slices of liver, avoiding crowding the pan (it may be necessary to do this stage in batches).
Fry the liver aggressively on both sides for 1 minute. Once the liver has a good amount of colour, transfer to the pan alongside the onions.
Stir the onions and liver together so the liver is coated with the thick stock based sauce.
Warm through the wild garlic mash and dish up alongside the liver and onions, dressing the plate with a few small wild garlic leaves if you have them.
