Liver, Mash and veg
LMV
This is probably something new for a lot of people but this is a delicious and nutrient rich dish. This may seem a fancy dish but, even from WAITROSE, this was ~£1.50. You can get your weekly vitamins from 2 portions of liver (saving money on expensive multivitamins)
You will only need 2 pans and a pot.
Ingredients
Lambs liver (see below on some liver tips)
Mushrooms
Pakchoi
Spinach
Potatoes
Butter
Milk
Method
Boil the potatoes in the pot (cut them up to speed up the cooking).
When the potatoes are nearly ready, heat both pans to a medium/hot heat.
Add the mushrooms to the pan with a small dash of olive oil.
Add the liver to the other pan and allow to sear on 1 side for 2-4mins (depending on thickness) befor flipping and repeat.
Whilst frying the liver, add the pakchoi and spinach to the mushrooms and keep the pan moving to prevent burning (make sure to keep checking the potatoes).
When the liver is cooked, allow to rest to ensure the juices are held in. While resting, put the veg on a low heat and begin mashing the potatoes (earlier the better).
Add a table spoon of butter (depending on the amount of potatoes) and mash. Add some milk if they are too thick.
Finally, season and serve.
Liver cooking tips
Dab the liver with a paper towel before cooking.
Remove any blood or sinew
Use more salt than you expect
Liver should be cooked through when eaten. If the liver is not cooked in the middle, it will apear to be ‘2-toned’ and slightly transparent
Image from https://foodstruct.com/compare/pork-fresh-varietymeatsandby-products-liver-cooked-braised-vs-lamb
