Name: Pan-fried liver with caramelised onions and creamy mash
Yield: 4 servings
Cuisine: Boil
Ingredients: 500.00 g liver sliced; 250.00 ml milk for soaking; seasoned flour; 15.00 ml butter; 15.00 ml sugar; 15.00 ml butter; 30.00 ml sugar; 2.00 large onions peeled and sliced thinly; 500.00 ml wine red; 30.00 ml vinegar balsamic; 30.00 ml brown sugar; to serve to serve; 12.00 bacon streaky rashers, crispy fried; potatoes mashed, to serve

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Ingredients (14)

500.00 g	liver — sliced
250.00 ml	milk — for soaking
	seasoned flour
15.00 ml	butter
15.00 ml	sugar

CARAMELISED ONIONS

15.00 ml	butter
30.00 ml	sugar
2.00	large onions — peeled and sliced thinly

SAUCE

500.00 ml	wine — red
30.00 ml	vinegar — balsamic
30.00 ml	brown sugar
	to serve — to serve
12.00	bacon — streaky rashers, crispy fried
	potatoes — mashed, to serve

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Method:

Soak liver in milk for 15 minutes to cleanse and tenderise. Coat each piece with seasoned flour. Heat the butter and oil in a frying pan and gently fry liver for a few minutes on each side. Remove from pan and keep warm.
CARAMELISED ONIONS: Melt butter in a saucepan. Add sugar and onions. Cook for 7 minutes, stirring constantly, until deep golden brown and sticky.
SAUCE: Bring ingredients to boil. Reduce heat and simmer for 20 minutes or until reduced slightly. Pile liver and bacon on top of caramelised onions and creamy mashed potatoes.
Serves 4.