Cafe Lorraine Liver and Onions

 

Decades ago there used to be 'Cafe Lorraine' on the White Lund Industrial Estate, a sort of transport caff, and sometimes they served liver and onions with mashed lumpy potatoes, yes a greasy spoon that fed workers grand scran every day. 

Love it or hate it, it's offally good for you, in fact it's got so many vitamins and nutriments, that yes you should eat it regularly. I know that doesn't wash with most children but include a sausage and they will eat it. For many years, when he was young, it was my son, Joe's favourite meal but then and now you only have to say 'gravy' and he's there in front of you.

So this is my version of the Cafe Lorraine version, to me it's all about the onion gravy and building those flavours. So dredge lambs liver in seasoned flour and in a little butter fry on all sides till sealed, whilst you chop a few onions, I used three above. Take out the liver and add the onions, sprinkle with salt, which helps to speed up the caramalisation process, fry until soft, starting to brown and going clear, then add some slices of smoked back bacon, when that's started to render, squeeze in a splodge of tomato puree, move it about so it cooks for a few seconds, add back the liver and pour over beef stock - I use two beef stock cubes, deglaze. Set to simmer, taste for seasoning add a teaspoon of tomato sauce. And let it bubble away for about forty minutes, the gravy should glisten.

Advisory

If you put this out and leave the room some unattended children may decide to stick the liver under the table, or put it in their pockets, or feed it to the dog. Unless it's Joe who would be licking the plate and asking for more.