Liver with bacon, mash & onion gravy

Our brilliant chef Will has created this delicious recipe using calves liver from our Master Butchers. Full of amazing, hearty flavour, it is a tasty & modern twist to a classic dish.

Difficulty:

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 2

Liver with Bacon, Mash & Onion Gravy Image 1

Liver with Bacon, Mash & Onion Gravy Image 2

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Ingredients

Cooking oil
Garlic
4 slices of the Darts Farm Butchers' calves Liver (400 grams)
340g potatoes - we use marfona’s or pipers grown in our fields when in season, and they’re excellent for mashing.
8 slices of the Darts Farm Butchers' smoked streaky bacon
Mushrooms (a handful of button mushrooms or a couple of flat mushrooms is fine)

For the onion gravy...

Cooking oil
1 onion (red or white, or both if you’re feeling it)
A splash of Red wine (we have a lovely selection of red wines in our drinks cellar here at Darts, the golden rule of cooking with wine is that if it tastes nice to drink it’s ok to use)
1 tea spoon of tomato purée
Gravy powder
1/2 spoons of onion marmalade (to taste)

Method

Put potatoes into cold water and bring to the boil, leave to simmer for 15/20 minutes or until you can easily poke through it with a fork or knife.
Use a ricer or potato masher and add warm butter and cream, chopped parsley and season to taste.
In the meantime, grill the streaky bacon until crispy
Pan fry the sliced mushroom until cooked adding garlic, butter salt and pepper to finish.
Heat 1 tablespoon oil along with some butter in a frying pan and, then when the butter foams, add the liver slices and sear them very briefly, around 1/2 minutes each side should do it. They colour very quickly and if they’re over cooked will dry out and go rubbery.
Rest the liver for another minute or two, and plate the rest. Pour over our famous Darts Farm onion gravy and enjoy.

Darts' Famous Onion Gravy Method...

It’s easy to replicate our famous onion gravy at home without making stocks and onion marmalade’s.
Simply preheat a saucepan and add the sliced onions, we use a mixture or red and white. When the onions have browned off enough add about a tea spoon of tomato purée fry for another 1/2 minutes, it’s important to fry off the tomato purée as it will taste bitter and spoil the favour otherwise.
Deglaze the pan with a splash of red wine (and make sure you pour yourself a glass!), reduce until the liquid is mostly gone and add the gravy (a stock gravy powder and water mix will do just fine).
Add a spoonful or two of onion marmalade, we have plenty of amazing onion marmalade’s in our farm shop but our favourite is the Tracklements Original Onion Marmalade.
Let it simmer away whilst you prep the rest, but keep stirring to stop anything burning to the bottom.