Sage-fried Lamb’s Liver with Chicory and Blackberries
By OcadoLife
Published on 30 August 2023
This recipe for Sage-fried Lamb’s Liver with Chicory and Blackberries brings back happy memories for its creator – chef, food writer and cookbook author Gill Mellor: “My mum used to cook liver and bacon with a simple buttery mash and onion gravy when we were kids, and we loved it. This recipe, different as it is, reminds me of those times. Flash-frying the liver over a high heat ensures it’s deliciously tender.” The dish works well with calf’s liver too. Or try thinly sliced lamb steaks.Time and servings
45 minsTotal time
4Servings
30 minsPrep time
15 minsCooking time
Ingredients
- ½ celeriac, cut into 2-3 cm chunks
- 2 tbsp double cream
- 3 knobs unsalted butter
- 180g smoked bacon lardons
- ½ tbsp olive oil
- 2 (250g) packs lamb’s liver, cut into 1 cm-thick slices
- 25g plain flour
- 25g sage leaves, picked and chopped
- 2 white or red chicory (appox. 250g), halved or quartered if large
- 150g fresh or frozen blackberries, defrosted at room temperature
- 4 thyme sprigs (approx.), leaves picked
- 2 tbsp cider vinegar
- 1 tbsp runny honey
Method
Step 1
For the mash, boil the celeriac chunks in a pan of salted water for 30 mins until tender. Drain, return to the pan and mash with the cream and 1 knob of butter; keep warm.Step 2
In a large frying pan, fry the lardons in the oil over a medium-high heat until crisp at the edges. Remove to a plate.Step 3
Season the liver, dust in the flour and fry over a high heat for 45 secs on each side, then scatter in the sage. Return the lardons to the pan with 1 knob of butter and toss to coat. Tip onto a plate; keep warm.Step 4
Return the pan to the heat, add the chicory and fry for 1 min each side, until coloured. Add the blackberries and thyme, shuffle for 1 min or so, then add the vinegar, honey and 2-3 tbsp water. Allow to bubble away for 1 min, then add the remaining knob of butter; season.Step 5
Divide the liver, lardons and sage between 4 warm plates. Add a dollop of the mash to each, a piece or two of chicory, and the blackberries, then drizzle over the delicious juices from the pan.