These very humble and cheap ingredients elevated themselves to become an unexpectedly gourmet lunch recently and as tasty as it was, I find it very reassuring that good food can be cheap too. I’m equally glad that some really good ingredients, more specifically liver, is still very unpopular (and therefore cheap) with the majority of the population in the UK (excluding the over 70’s).
I’m not a skinflint when it comes to food and as a household we spend more on food per week than anything else, but food has got increasingly pricey in comparison to household incomes so, for me it makes sense to economise whenever I can. Sometimes that means Lidl and liver.
Liver is a very cheap cut of meat and although I don’t buy it exclusively for it’s attractive price, that is an added incentive.
It was the first time I’d tried cooking sweet potato on the griddle and it really worked very well. It cooked through a bit sooner than I had imagined and imparted an unusual sweet smokiness.
INGREDIENTS (for 2)
For the Liver
1 small red onion (thinly sliced)
200g very fresh lambs liver thinly sliced
50g plain flour or rice flour
dash of olive oil
3 rashers smoked bacon (cut into small chunks)
2 large cloves of garlic.
splash of port
salt and pepper
For the Sweet Potato Salad
2 medium sweet potatoes (sliced into 1/4in disks ) and thinly coated in olive oil.
150g fresh baby spinach
1tps crushed coriander seeds (dry fried before crushing)
salt and pepper to taste
big splash EV olive oil (for the dressing)
splash balsamic vinegar
1 tps dijon mustard
1 tps honey
- Get your griddle really hot and place your oil-coated, sweet potato disks on top to cook. Keep an eye on them and turn when needed. They should be cooked within about 10-15 minutes. You don’t want them too soft.
- slice you liver thinly and coat in flour in a bowl or surface. Season with salt and pepper and set aside
- Cut up your bacon and in a wide shallow pan, add some olive oil and fry for for 5-10 minutes
- take the bacon out and keep warm, add thinly sliced onion to sauté slowly and caramelise somewhat
- add the sliced garlic
- put the salad together in a late bowl by combining the spinach into the still warm sweet potato and adding dressing of olive oil, balsamic, mustard and honey. Sprinkle with freshly toasted and then coarsely crushed coriander seeds. Season to taste.
- return the bacon to the pan and increase the heat
- when bacon is hot though, add liver for a quick blast keeping it moving the whole time.
- add dash of port and allow to evaporate
- leave to cook on a slightly lower heat for another minute or 2.
- serve onto warm plates and garnish with some very thinly sliced raw leek. (Matthew)