Instructions:
For the Grilled Liver:
- Preheat your grill to high heat.
- Brush the liver with olive oil and season with salt and pepper.
- Grill the liver for about 2-3 minutes per side for medium-rare, or until it reaches your desired level of doneness.
- Remove from the grill and let it rest for a few minutes before serving.
For the Mashed Potatoes:
- Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add butter and milk, then mash until smooth. Season with salt and pepper to taste.
For the Green Peas:
- In a saucepan, melt butter over medium heat.
- Add peas and sauté for about 3-4 minutes, or until heated through. Season with salt and pepper.
For the Crispy Onions:
- Heat enough vegetable oil in a deep skillet or pot for frying.
- Toss the thinly sliced onions in flour to coat them evenly.
- 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:
- In a saucepan, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the red wine and bring to a simmer. Allow it to reduce by half.
- Add the broth and thyme, and let it simmer for another 5-7 minutes until slightly thickened. Season with salt and pepper.
Assembly:
- Plate a portion of mashed potatoes, placing the grilled liver on top.
- Arrange green peas around the plate and sprinkle crispy onions over the liver.
- Drizzle the red wine sauce over the liver and around the plate.
Enjoy your Grilled Liver with Mashed Potatoes, Green Peas, Crispy Onions, and Red Wine Sauce!