Liver & Onions
Recipes · Dinner · Recipe, Typed Supps
The most nutrient-dense food in the library by a wide margin, and it takes four minutes to cook.
Allergens and patterns
Contains gluten, milk.
Ingredients
- sliced 1cm thick (400g) Beef Liver — One serving covers several days of vitamin A and B12 many times over — which is also why once a week is plenty, particularly in pregnancy.
- 3/4 cup, to soak (200g) Milk — Soak the liver in it for 30 minutes. It draws out the metallic edge and is the difference between people liking this and not.
- 3 large, sliced (400g) Onions — Cooked slowly for 25 minutes until genuinely caramelised. They are half the dish and cannot be rushed.
- 4 rashers (80g) Bacon — Crisped first, and the liver cooked in its fat.
- 2 tbsp (25g) Plain Flour — A light dusting before it hits the pan, which gives it a crust and thickens the pan juices.
- 1 1/2 tbsp (20g) Butter — With the bacon fat, for the onions.
- a few sprigs (3g) Thyme — With the onions.
Nutrition per serving
- Calories: 758 kcal
- Protein: 69.2g
- Carbohydrate: 34.5g
- of which sugars: 14.9g
- Fat: 36.2g
- of which saturated: 16.6g
- Fibre: 4.7g
- Sodium: 899.3mg
Method
- Soak the sliced liver in milk for 30 minutes, then drain and pat dry.
- Crisp the bacon and set aside, then cook the onions slowly in the fat and butter for 25 minutes.
- Dust the liver in seasoned flour and fry hard for about 90 seconds a side — it should still be pink inside.
- Return the onions and bacon to the pan and serve immediately.
Nutrients it supplies
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