Liver, you either love it or hate it! Personally I think it’s fantastic, one of my all time favourite comfort foods is liver and bacon in onion gravy. On a cold winters night it ticks all the boxes and makes you feel all warm and fuzzy. This recipe though, is slightly different; I was pottering around in the kitchen and thought I’d give this a whirl as an experiment for a new starter.
- 3 pork livers
- 1 handful of rocket and watercress leaves
- 100ml red wine
- 100ml balsamic vinegar
Heat a wok or a pan and drizzle a little oil in. Fry the livers in the pan for around 2 minutes either side, you want them to still be slightly pink on the inside. Once they’re done leave them to rest somewhere warm while you crack on with the sauce. Into the pan you fried the liver in, add the wine and balsamic and reduce by about 2 thirds. Finally, cut up the liver and serve it on top of the salad leaves. Then, drizzle the balsamic and wine reduction over the top and finish with a drizzle of olive oil!