Mash served with ox liver and onions
Mash served with ox liver and onions
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Directions
- Soak the liver in the milk for (+/- 1 hour) then remove and pat dry with paper towels. Season well and dredge in the flour.
- Bake the bacon between two sheets of baking paper until crispy for (+/- 10 minutes) and set aside.
- Cook the potatoes in plenty of salted water until cooked for (+/- 30 minutes). Drain.
- Sear the liver in butter and set aside. In the same pan add the onion and cook for (+/- 5 minutes). Pour over the stock and tomato puree and sage then the liver with any juices. Cover and cook until the liver is cooked for (+/- 1 hour).
- While still hot mash well the potatoes and mix in the butter, milk and season well.
- Serve the mash with the livers while still hot.
Ingredients
Ingredients for liver and onions:
- 800 g ox liver, cleaned and sliced
- 180 ml low fat milk
- 30 ml (2 tbsp) cake flour
- 15 ml (1 tbsp) butter
- 250 g onions, sliced
- 250 ml (1 cup) beef stock
- 15 ml (1 tbsp) tomato puree
- 10 ml (2 tsp) dried sage
- Salt and freshly ground black pepper, to taste
Ingredients for mash:
- 500 g potatoes
- 80 g butter, cubed
- 60 ml (¼ cup) low fat warm milk
- Salt and freshly ground black pepper, to taste