Liver with Chorizo, Onions and Mushrooms

Liver with Chorizo Mushrooms and Onions

Last night as we were tucking into dinner my lovely boyfreind said outloud “Sometimes I worry that everyone will find out how delicious liver is and it will get really expensive.” Probably the reason I love him is I knew exactly what he meant and felt the same way. A good piece of liver is like fillet steak,  fine textured tasty and it looks beautiful.

I like to have it simply fried ( though we tried BBQ a few months back and that was heavenly too) Though liver and bacon is classic British cooking, I love it with chorizo the salty spiceness it’s a Spanish touch especially if you add some sherry to degalze the pan.

I like it with some peppery salad leaves rocket or watercress and crusty bread.

Lambs Liver with Chorizo Mushrooms and Onions

300g of lambs liver sliced to ensure it is no more than 1/2 cm thick
100g of cooking chorizo
100g of mushrooms
1 medium onion finely sliced
2 cloves of garlic sliced
2 tbsp of olive oil
100ml of fino sherry
Fresh parsley

  1. Fry the onions and garlic til soft in oil.
  2. Add the cooking chorizo.
  3. Finally add the mushrooms and sherry and cooked til reduced.
  4. In a separate pan heat a little butter and fry the liver for just a two minutes on each side it should stay pink in the middle.
  5. Serve with the chorizo mushroom and onion mix.
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One Response to Liver with Chorizo, Onions and Mushrooms

  1. Lezabeille says:

    I was looking for a simple recipe for Lamb liver and chorizo, and stumbled upon your inspiring blog/website, and beside the fact am definetly going to try the recipe tonight, I wanted to say that foraging was also part of our “city upbringing”; in a French Suburb, my dad craved finding bits of nature in the town, coming himself from a little seaside village (where he now happily forages)…so, you mentioning the blackberry picking, brings back lots of lovely memories such as going with him in suburbian wastelands (often following the railway path) to find wild (stringy) asparagus, perfect for veloutes, really tiny impossible to eat raw pears to preserve in sirup/jam (amazing taste)or sour cherries in old abandoned orchards and the list goes on… :-)

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