Meals and Courses

Pan-Fried Liver with Caper Sauce and Root Mash

cook 30 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 1 small onion, sliced into rings
  • 2 pieces of lambs' liver, about 250 g (8 oz) each, drained and cut into strips
  • 1 tablespoon plain flour
  • 2 tablespoons capers, drained and roughly chopped
  • 150 ml (1/4 pint) double cream
  • 1 teaspoon Dijon mustard
  • salt and pepper
  • 300 g (10 oz) peeled and cubed potatoes
  • 250 g (8 oz) peeled and cubed carrots
  • 175 g (6 oz) peeled parsnips, cut into chunks
  • 25 g (1 oz) butter
  • Cook the root vegetables in a large saucepan of lightly salted boiling water for 20 minutes until tender.
  • Meanwhile, heat the oil in a frying pan, add the onion and cook over a low heat for 3 minutes until softened. Remove from the pan and keep warm.
  • Place the liver on a plate and lightly sprinkle with the flour, then season on each side. Add to the hot pan and cook for 3 minutes on each side until golden brown and cooked through. Remove from the pan and keep warm.
  • Return the onion to the pan with the capers, cream and mustard and gently stir until hot, but not boiling.
  • Drain the vegetables, return to the pan and, using a potato masher, mash well with the butter. Season well with pepper and spoon on to 2 warm serving plates. Add the liver and sauce and serve.
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