Gordon Ramsay\'s Great British Pub Food

SERVES 4

1 large or 2 medium

onions, peeled and

thinly sliced

20g butter, plus an extra

knob

1 tsp caster sugar

sea salt and black pepper

2 tsp sherry vinegar

600g calf's (or veal) liver

2 tbsp plain flour

1-2 tbsp olive oil

8 thin rashers of streaky

bacon

188 GRILLS AND SAUTES

Liver, bacon and

caramelized onions

It may not be everyone's favourite, but calf's liver can be

meltingly tender and delicious when cooked properly. It also

happens to be highly nutritious and low in fat. Serve with

creamy mash or champ (see right) and wilted Savoy cabbage.

First, caramelize the onions. Melt the butter in a frying pa n and add

the onions, sugar and a pinch each of salt and pepper. Cook, stirring

occasionally, over a medium heat for 10- 12 minutes until t he onions

are soft and lightly caramelized. Add the sherry vinegar and let it

bubble for 30 seconds until the onions are nicely glazed and golden

brown. Remove the pan from the heat and keep warm.

Halve the calf's liver horizontally, removing any ge membranes.

Season the flour with salt and pepper and toss the liver in the flour to

coat lightly and evenly all over. Set aside.

Heat a large frying pan until hot, then add the olive oil a nd fry the

bacon for 3-4 minutes until browned and crisp all over. Remove to a

plate lined with kitchen paper to drain off the excess oil.

Add a knob of butter to the pan and quickly fry the liver slices, in 2 or 3

batches, for 1-2 minut es on each side, depending on thickness. They

should be browned on the outside, but still pink and succulent within.

Divide the liver between warm plates and top with the caramelized

onions and crispy bacon rashers.