Liver, Saucy and Savoury

Many people hate liver, especially pigs liver.  This goes back to either their childhood where they were forced to eat it by parents and didn't like the look of it or the texture especially when raw or from military days when it was served with the texture of shoe leather.  We love liver when cooked in a saucy savoury way like this, try it and your opinion will change.

Ingredients

200g of liver (plenty for two people maybe three)
A handful of chopped smoked pancetta (optional)
1 heaped Tbsp of flour
1 medium onion, chopped
Knob of butter
Worcester sauce or Soya
Chilli Oil (optional)
Stock cube (We like Maggi cubes or Knorr Classic)
150ml milk
150ml water
Mixed dried herbs
Salt and Pepper
Olive oil

Instructions

Cut the liver into thin strips and then cut any particularly long ones in half.  If using pigs liver, soak it in the milk for at least an hour as this will dramatically reduce the bitterness, this is not necessary for lambs liver.

Dump the butter, a splash of olive oil and as much chilli oil as you prefer but don't kick the arse out of it. Melt the butter and add the pancetta and onion and sauté until the onion is soft.

Boil the water and dissolve the stock cube, put to one side for a moment.  Add the strips of liver from the milk and retain the milk. Cook the liver for a few minutes until the pinkness has gone, lightly season with salt and pepper then add the heaped tablespoon of flour.  Stir the flour in as thoroughly as possible.

Immediately add the stock and the milk and stir thoroughly till creamy, add a splash of Worcester or Soya sauce then reduce the heat and simmer for at least 20 minutes.  If it gets too dry add more boiling water, if too runny add flour but don't fart about with it until almost ready as the sauce will thicken naturally on it's own. 

In the meantime get the rest of the meal ready.  We like this with a pile of mashed spuds or chips and a homemade beer but best of all with a nice crispy baked potato and more beer.