My first go was at that unfairly maligned organ, the liver. I know, I know, I've suffered through the same school kitchen horrors, and the Finnish maksalaatikko (approximately liver casserole, if we consider casserole a superset of all things thrown into a pan in an oven) is an abomination, but when properly done, liver is bloody delicious. And like so many other dishes, what is needed to do it properly is bacon*.
It is also extemely easy. You will need:
- Bacon
- Onions
- Liver
- Spices
Chop the onions and sautée them together with the bacon in a pan over medium high heat, until the bacon is done and the onions translucent. Remove. Quickly rub your spices onto the sides of the liver - I went with simple salt and pepper, but there's no reason you can't get more exotic - before tossing into the pan to fry in the bacon fat. Be careful not to overdo it, liver should preferrably be a little bit pink inside.
Aaand - you're done!
Well, you'll need something to serve it with as well, unless you fancy an all-protein diet, but I'll leave that up to you. I went with potatoes and lingonberry jam.
If you're a closet alcoholic like me, you can also grab that bottle of red wine and use all the flavour in the burned bits in your pan to improvise a red wine sauce. Brown a bit of flour to get your basic roux, add red wine, and boil off while loosening the bits in the pan until you have a consistency that pleases you.
Just make sure the bottle's a screw top, otherwise you'll *have* to drink all of it to make sure it doesn't spoil. And that way lies intoxication, madness and posts on the internet.
*If you think you've spotted a conflict between resolution A and corollary resolution B, you're mistaken. Bacon is a vegetable, and vegetables are good for you.
No comments:
Post a Comment