Grilled Liver and Crispy Onions

"Savory grilled liver marinated in red wine 🍷, a symphony of flavors that dance on the palate! Pure indulgence. #GourmetDelight"

Instructions:

For the Grilled Liver:

  1. Preheat your grill to high heat.
  2. Brush the liver with olive oil and season with salt and pepper.
  3. Grill the liver for about 2-3 minutes per side for medium-rare, or until it reaches your desired level of doneness.
  4. Remove from the grill and let it rest for a few minutes before serving.

For the Mashed Potatoes:

  1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
  2. Drain the potatoes and return them to the pot.
  3. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

For the Green Peas:

  1. In a saucepan, melt butter over medium heat.
  2. Add peas and sauté for about 3-4 minutes, or until heated through. Season with salt and pepper.

For the Crispy Onions:

  1. Heat enough vegetable oil in a deep skillet or pot for frying.
  2. Toss the thinly sliced onions in flour to coat them evenly.
  3. Fry the coated onions in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt.

For the Red Wine Sauce:

  1. In a saucepan, melt butter over medium heat.
  2. Add minced garlic and sauté for about 1 minute, until fragrant.
  3. Pour in the red wine and bring to a simmer. Allow it to reduce by half.
  4. Add the broth and thyme, and let it simmer for another 5-7 minutes until slightly thickened. Season with salt and pepper.

Assembly:

  1. Plate a portion of mashed potatoes, placing the grilled liver on top.
  2. Arrange green peas around the plate and sprinkle crispy onions over the liver.
  3. Drizzle the red wine sauce over the liver and around the plate.
  4.  

Enjoy your Grilled Liver with Mashed Potatoes, Green Peas, Crispy Onions, and Red Wine Sauce!

Ingredients:

 

For the Grilled Liver:

  • 500g fresh liver (beef, chicken, or pork)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the Mashed Potatoes:

  • 4 large potatoes, peeled and cubed
  • 4 tablespoons butter
  • 1/2 cup milk
  • Salt and pepper to taste

 

For the Green Peas:

  • 1 cup fresh or frozen green peas
  • 2 tablespoons butter
  • Salt and pepper to taste

 

For the Crispy Onions:

  • 1 large onion, thinly sliced
  • 1/2 cup flour
  • Vegetable oil for frying
  • Salt to taste

 

For the Red Wine Sauce:

  • 1 cup red wine
  • 1/2 cup beef or vegetable broth
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 teaspoon thyme (dried or fresh)

Salt and pepper to taste

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