Lambs' fry with bacon
One of the big problems for people who don't like liver is that they had it served to them overcooked. This makes it dry, and the sensation is similar to eating a lump of dough. The secret to cooking liver is to flash fry thin slices of it. It can take practice, but liver is cheap, so keep trying. The following is a traditional Kiwi recipe for lambs' fry and bacon, which is lambs' liver, although calves' liver also works well.
- Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.
- Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.
- Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.
- You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.
Tips: Some people worry that because the liver we eat is the cleansing organ in a calf or lamb, their livers will be full of antibiotics and chemicals which are fed to the animals. In New Zealand we have a pretty clean record for additives in animals raised for eating, so I don't worry about it. But if you want, you can source organic liver.