I thawed a beef liver last night, deciding what to do with it. I might just fry it up along with bacon. I have had liver that I have loved and some that I hated. This one I am looking forward to because it's from the grass fed beef farm.

I had some last week, for the first time in ages: I had forgotten just how good it can be!!!

Marinating the liver in lemon juice really helps, just take it out of the marinade, wash quickly under a cold tap and pat dry with kitchen paper.

I fry my onions first in a non-stick skillet, then pop them in a separate pan - not non-stick!!! - fry the bacon in the non-stick skillet next, put that in the pan with the onions, and then fry the liver for about a minute each side in the same pan as the bacon and onions were in. I then fish the liver out, put it with the bacon and onions and make a gravy in the non-stick pan - if you have some red wine handy, put a splash in, too, and you'll have a treat!!!

Must go, I'm getting very hungry!!!

amanda