Pan fried Lambs liver, colcannon (bacon & cabbage) mash, butter glazed carrot, r…

Introduction

Food has a unique way of connecting us to our roots and heritage. One such dish that embodies this sentiment is the Pan-Fried Lamb’s Liver served with Colcannon Mash, Butter-Glazed Carrots, and a Rich Onion Gravy. This hearty and flavorful recipe hails from the heart of traditional Irish cuisine, offering a comforting and soul-warming experience that’s perfect for embracing the charm of comfort food. Let’s embark on a culinary journey that captures the essence of simple, wholesome ingredients, and a dish that pays homage to generations past.

Ingredients (Serves 4)

For Pan-Fried Lamb’s Liver:

• 500g lamb’s liver, trimmed and sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For Colcannon Mash:

• 800g potatoes, peeled and cubed
• 300g cabbage, shredded
• 150g bacon, chopped
• 1 cup milk
• 4 tablespoons butter
• Salt and black pepper, to taste

For Butter-Glazed Carrots:

• 400g carrots, peeled and sliced
• 2 tablespoons butter
• 2 tablespoons honey
• Salt, to taste

For Rich Onion Gravy:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef or vegetable broth
• Salt and black pepper, to taste

Instructions

1. Prepare the Colcannon Mash

• In a large pot, boil the cubed potatoes until tender. Drain and set aside.
• In a separate pot, blanch the shredded cabbage in boiling water for 3-4 minutes, then drain and set aside.
• In a saucepan, cook the chopped bacon until crispy. Remove from the pan and set aside.
• In the same saucepan, heat the milk and butter until the butter melts.
• Mash the boiled potatoes and mix in the cooked cabbage, crispy bacon, and the milk-butter mixture. Season with salt and black pepper. Set aside.

2. Glaze the Carrots

• In a skillet, melt the butter and honey over medium heat.
• Add the sliced carrots and cook, stirring occasionally, until the carrots are coated with the butter-honey mixture and are tender. Season with a pinch of salt. Set aside.

3. Pan-Fry the Lamb’s Liver

• Heat olive oil in a skillet over medium-high heat.
• Season the lamb’s liver slices with salt and black pepper.
• Place the liver slices in the skillet and cook for about 2-3 minutes on each side, or until they are browned on the outside and slightly pink on the inside. Be careful not to overcook, as liver can become tough if cooked for too long. Once cooked, set aside.

4. Prepare the Onion Gravy

• In a saucepan, melt the butter over medium heat.
• Add the thinly sliced onions and cook, stirring occasionally, until they are caramelized and golden brown.
• Sprinkle the flour over the onions and stir to form a roux. Cook for a minute to remove the raw flour taste.
• Gradually add the beef or vegetable broth while continuously stirring to avoid lumps.
• Cook the gravy until it thickens and reaches your desired consistency. Season with salt and black pepper to taste.

5. Assemble and Serve

• Place a generous scoop of Colcannon Mash on each plate.
• Top the mash with the pan-fried lamb’s liver slices.
• Arrange the butter-glazed carrots beside the liver.
• Drizzle the rich onion gravy over the liver and mash.

6. Enjoy the Tradition

This Pan-Fried Lamb’s Liver with Colcannon Mash, Butter-Glazed Carrots, and Rich Onion Gravy is a true celebration of traditional Irish flavors. The tender lamb’s liver pairs beautifully with the creamy colcannon mash, while the sweet and savory butter-glazed carrots add a delightful contrast. The crowning glory of the dish is the rich onion gravy, which ties everything together with its depth of flavor and heartwarming appeal. Every bite is a reminder of the warmth and comfort of home-cooked meals that have stood the test of time.

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