Pig's liver with peas and leeks

Serves 4

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Indy Lifestyle Online

I haven't bought pig's liver for ages and I had forgotten what a bargain it really is. This piece cost me just a couple of quid and was plenty for a starter for four or even a main course.

About 100g butter
1 small leek, cut into rough 1cm squares and washed
150ml chicken stock
A teaspoon of cornflour
100g podded weight of peas, cooked
2tbsp breadcrumbs lightly toasted
1tbsp chopped parsley
A piece of pig's liver weighing about 400-500g, trimmed and cut into rough 2cm cubes
Salt and freshly ground black pepper
A little vegetable or corn oil for frying

Melt the butter in a saucepan and gently cook the leeks for a couple of minutes, then add the chicken stock, bring to the boil and simmer for a minute.

Dilute the cornflour in a little water and stir into the stock and continue simmering for a couple of minutes until the sauce thickens a little.

Then add the peas and simmer for another minute; stir in a knob of butter, season to taste and remove from the heat. Melt a little butter and mix with the breadcrumbs and parsley.

To serve, heat a tablespoon of vegetable oil in a heavy-based frying pan, season the liver and fry on a high heat for 2-3 minutes, colouring the liver on all sides and keeping it a little pink.

Spoon the leeks and peas into a deep serving plate or bowl, place the pieces of liver on top and scatter the crumbs over.