French Pinot Noir & English Liver!! Time to Try Again! Love This Combo or Hate It?

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When I was a child, liver was served to me cooked to the point that it had the texture of the sole of my shoe! I remember my brother and I staging a protest against it, making posters stating ‘No More Liver!’ ‘We Hate Liver!’ My mother, who is a very good cook herself, admitted that she just threw liver & bacon into a dish on the lower part of the oven, on baking days & just left it there while she spent the afternoon baking cakes, sponges & scones!

Then we discovered more  modern cooking methods and the flavour that it can give a dish, when cooked to perfection. The thing with liver is that it is very cheap, but prepared well, can produce a luxurious supper, paired with a good wine. (One of my favourites is chicken  livers with saffron risotto). I often pick up packs of livers when they are in the reduced section of the supermarket and throw them in the freezer. I buy them for such a low price they are almost free!!!! More to spend on the wine!!! Happy me!!!

This dish adds a little sophistication, has a little prep to it and a couple of skillets, but produces a beautiful dish at the end, so worth the little effort. It doesn’t take long, just a couple of ans on the go.

WINE NOTE: I pair a French Pinot Noir with it, so that I am getting those earthy forest floor mushroomy flavours, that give the earthy flavour of the liver a run for it’s money!. Another match is Syrah which displays blackberry flavours with spice, but I prefer the Pinot Noir with this particular dish, as the red fruits and lush raspberry glide smoothly with the balsamic dressing. These wines are usually in the medium bracket price range & upward, but there is the luscious Vignobles Roussellet Pinot Noir, which retails at £4.49 in the UK, which is a huge bargain! Probably the best red wine for under £5!! Makes for a guilt free budget supper all round!!!

2 banana shallots finely diced

small handful fresh curly parsley finely chopped

1 garlic clove, finely diced

1 tbsp olive oil

150g/5oz thick cut smoked bacon diced

2 little gem lettuce cut in half lengthways

2 large Portobello mushrooms sliced

2 tbsp chicken stock

60g/2¼oz butter

450g/1lb lambs’ liver

2 tbsp flour for dusting

salt and freshly ground black pepper

4 tbsp balsamic vinegar

2 tbsp beef stock