Saucy Liver Savoury Recipes

Steps:

• Soak liver in milk 15 minutes.
• Cook pancetta in 1 teaspoon oil in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain, leaving fat in skillet.
• Discard milk and pat liver dry. Stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a piece of wax paper or a plate and dredge liver in mixture, knocking off excess.
• Add remaining 2 teaspoons oil to fat in skillet and heat over medium-high heat until hot. Cook liver, turning once, until browned but still pink in center, about 4 minutes total. Transfer to plates.
• Melt 1 tablespoon butter in skillet over medium-high heat, then sauté scallions until softened, about 1 minute. Add Sherry, water, 1/2 teaspoon salt, and 1/8 teaspoon pepper and boil until reduced slightly, about 1 minute. Remove from heat and stir in remaining tablespoon butter until incorporated. Spoon over liver and sprinkle with pancetta.

Steps:

• Cut the liver into 1in (2.5cm) strips, and soak the pig's liver in cold milk for 30-60 minutes, if possible. Lamb's liver need not be soaked. Peel and slice the onion. Peel and chop the fresh garlic. Remove the liver from the milk, but reserve the milk to use in the sauce.
• Heat the butter and oil in a frying pan over a moderate heat, and fry the onion for 2-3 minutes, stirring occasionally, until just soft. Add the liver pieces, fry gently, turning frequently to brown on all sides (3-5 minutes). Stir in the flour, garlic, tomato puree, herbs, salt and pepper. Remove from the heat. Dissolve the stock cube in the hot water. Gradually mix in the stock and milk, return to the heat and stir continuously until the sauce thickens. Lower the heat, cover the pan, and leave to simmer for 10 minutes until the liver is tender.