#COOKING: LIVER & ONIONS WITH ROASTED POTATOES RECIPE
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)
#COOKING: POT ROAST WITH GIANT YORKSHIRE PUDDING RECIPE
Pot Roast with Giant Yorkshire Pudding. A good old-fashioned, Pot Roast never goes out of style. I love that there’s always leftovers which are just perfect for a sandwich the next day… and day after! We pair our Pot Roast with a giant Dutch Baby-like Yorkshire Pudding and gravy! While not the most tender of cuts, this one is easy to find. Cooking at about 20 minutes at 325°F per lb, should set you up for success.
3 lb Sirloin Tip Roast
2 cups beef broth
2 white potatoes, skinned and chopped into chunks
1 white onion, chopped into chunks
2 stalks celery, chopped into chunks
3 shallots, chopped into chunks
1 carrot, skinned and chopped into chunks
5 cloves garlic, crushed
1 tbsp Herbes de Provence
1 tbsp Rosemary
Handful of parsley, bunched with twine
Sea salt and pepper
1. Season pot roast in salt and pepper and refrigerate covered overnight.
2. Pre-heat oven to 325°F.
3. In large skillet on medium-high heat, heat olive oil and sautée shallots, garlic and onion.
4. Add potatoes, celery and carrots. Cook till potatoes start to brown. Season with salt and pepper.
5. Season pot roast with Herbes de Provence and Rosemary.
6. Push vegetables to side of skillet. Place roast on skillet and sear each side of pot roast for 1 minute.
7. Place roast into roasting pan and set aside.
8. Add broth to skillet and scrape brown bits. Bring to boil.
9. Add vegetables and liquid to roasting pan. Top-up with more broth till roast is covered part-way.
10. Cover with foil or lid and roast for about 1 hour.
11. Remove from oven. Separate roast and vegetables. Let stand 30 minutes before carving.
12. Run drippings through sieve and prepare gravy.
2 cups juices from Pot Roast (excess oil skimmed if you like)
1 cup beef broth
2 tbsps butter
3-4 tbsps flour or corn starch
1 tbsp soy sauce (optional)
1. Melt butter in sauce pan on medium-high heat.
2. Pour in juices and broth and bring to boil.
3. In small bowl, mix flour and equal parts water and mix into a smooth paste.
4. Once boiled, add in flour paste and whisk till sauce thickens. If lumpy, run through sieve.
5. Add soy sauce if desired to taste, stir and remove from heat.
Giant Yorkshire Pudding:
3 eggs, room temperature
1/2 cup flour
1/2 cup milk, room temperature (out for about an hour)
4 tablespoons unsalted butter
1 ladle of beef drippings
1. Preheat oven to 425°F.
2. Throw all ingredients into blender or mix with handmixer.
3. Ladle drippings into 9″ cast iron skillet.
4. Heat pan in oven for about 3 minutes (don’t leave too long as drippings with char).
5. Pour batter into skillet.
6. Bake in oven 20 minutes.
7. Reduce heat to 300°F for 5 more minutes.
8. Serve with Pot Roast and Gravy.
(Photo credit: Mr. Will Wong)