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Brown Cow Organics Perridge Farm, Pilton, Shepton Mallet, Somerset, BA4 4EW, United Kingdom.

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Organic Beef Liver accompanied with bacon and onion compote

 

Organic Beef Liver accompanied with bacon and onion compote














INGREDIENTS
375g sliced Brown Cow Organics Organic Beef Liver
juice of 1 lemon
2 tsp arrowroot flour
½ tsp Himalayan salt
½ tsp freshly ground black pepper
4 slices smoked bacon, cut to ½" pieces
2 large onions, sliced
200g cup mushrooms, sliced
4 dried figs, chopped
¼ tsp Himalayan salt
½ tsp freshly ground black pepper
2 sprigs fresh sage, chopped
2 tbsp white balsamic vinegar
¼ cup water

INSTRUCTIONS
Liver Preparation
Marinate the beef liver slices in lemon juice for at least 8 hours (or up to 24 hours) in the fridge
Rinse the beef liver slices under running water and pat dry
Combine arrowroot flour, salt and pepper, mix thoroughly with a whisk
Coat the liver in the arrowroot mixture and shake to remove any excess; set aside until bacon is cooked
Bacon Preparation
In a cold, large heavy pan set over medium heat, cook the bacon until crispy move to a plate by slotted spoon, and set aside. Pour bacon fat into a small bowl, leave about 2 tablespoons in the pan and put the pan back onto high heat.
Cook Liver
Add liver slices to long enough for them to get a beautiful dark brown and crispy exterior
Move the liver to a plate, cover loosely to keep it warm
Cook Compote
Put your pan back onto medium-high heat; add about half the remaining bacon fat and add the onion. Let the onions caramelise for about 10 minutes, stirring occasionally. When golden add remaining bacon fat and sliced mushrooms.
Continue cooking for 2-3 minutes, until the mushrooms become soft and slightly golden.
Add figs, salt, pepper, vinegar and water and cook for another minute or two, until liquid has completely evaporated.
Add fresh sage, turn off heat add liver slices to top of onion compote.
Leave to rest lightly covered with foil for about 5 minutes just to warm up the liver and allow all the flavours to mingle happily.
Serve sprinkled with the crispy bacon.