Liver & Onions with Roasted Potatoes. I mark a Diner by how good its Liver & Onions are and chances are if they are serving a rubbery, tough rendition of this classic, they likely aren’t treating their other dishes with love and care. A Diner like this isn’t worth your time. I could be at a fancy restaurant downtown like Cluny – who do an amazing Liver & Onions and have many amazing options, but if I see Liver on a menu, I am always intrigued and will migrate right to it.
Liver is misunderstood and often people in their childhood have been repulsed by it, when the reality is it likely wasn’t prepared well. Liver like beef, shouldn’t be overcooked. It should be served just done or slightly-underdone. Equally important is the sauce you serve it with, which should be brown and savoury, absorbing the brown bits and juices from your skillet and giving you lots of flavour to sop-up. Hence, serving Liver with a starch like bread, potatoes or rice is always a good idea. Our Air Fryer Roasted Potatoes are an even better idea!
I realize this is a tough-sell for many, and some of you will never be onboard, but Liver done right can be something mesmerizing that gives you as much pleasure as any of the other more conventional cuts of Beef.
350g Beef Liver
5 cloves garlic, minced
1 small white onion, sliced into thin rings
3 tbsps soy sauce
2 tbsps tapioca/corn starch
1 tbsp Maggi sauce
1 tbsp Oyster Sauce
1 tbsp raw sugar
1/4 tsp Marmite
1/2 cup water
Sea salt and pepper
1 lb miniature potatoes
2 tbsps olive oil
1/4 tsp paprika
1/4 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1. Season liver in salt and pepper and refrigerate for two hours. Bring back out at room temperature about 40 minutes before cooking.
2. Soak potatoes in water for 10 minutes. Pat dry with paper towels and coat in seasonings and olive oil.
3. Heat Air Fryer at 390°F for three minutes.
4. Air fry potatoes for about 13-15 minutes, shaking/flipping potatoes halfway through.
5. In large skillet on medium-high heat, heat oil and sautée onions and garlic till slightly caramelized. Shift to side of skillet.
6. Add a bit more oil to skillet and sear liver about two minutes till browned and flip. Do not overcook it.
7. In bowl, mix soy, Maggi, Oyster sauces and Marmite. Add sugar, starch and water. Mix till smooth.
8. Pour sauce into skillet and reduce to low heat, stirring with spatula. Once sauce thickens and bubbles, turn off heat. Liver should be browned, and it is okay if just a little bloody, as this means it will be tender and juicy.
9. Transfer liver to serving plate. You can reduce the sauce down by cooking a bit further. Once you’ve reached desired thickness, ladle sauce and onions over top of liver and serve with potatoes.
(Photo credit: Mr. Will Wong)
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