Braised Leeks With Liver
Put a large heavy pan with a lid onto medium to low heat. Add a knob of butter and the leeks, then leave to sweat for half an hour, shaking the pan occasionally. The aim is to soften without coloring.
Put the liver in a small bowl and cover with the milk, then set aside until it's nearly action time. Spread the peas out onto some kitchen paper to begin to thaw.
Make the beetroot puree by whizzing the cooked beets in a blender with a pinch of salt and the wasabi paste. Taste and adjust the wasabi level to your liking. You can pass it through a sieve to make it smooth if you want. Meanwhile, give the leek pan a shake.
Put a big frying pan onto medium-high heat once there are about ten minutes of cooking time left for the leeks. Drain and pat the liver dry with some kitchen roll.
Put a knob of butter into the pan and a couple of slices of liver. Season with a little salt and crank up the heat. Remember to never overcrowd the pan!
Flip the liver after 15 seconds, then give it 15 more seconds and flip again. Repeat this process a total of 6 times.
Remove and set on a plate. Season with pepper and leave it somewhere warm to rest while you repeat the process with the rest of the liver.
Lift the lid on the leek pan and add the peas and sage. Give it another shake, then tip in the vinegar and replace the lid. There will be loads of sweetness from the beets, leeks, and peas, so a bit of acidity is a welcome addition.
You could use lamb or beef liver in the following recipe, depending on their availability. In my natural habitat of Wales, lamb is fairly abundant, but either way, getting enough liver for two people will only set you back what it would have cost you to park had you not run to the shops. I would recommend soaking the liver in milk before cooking, which helps mellow the flavor, but it is not essential if you are avoiding dairy. You can also substitute a plant-based oil for the butter if you don’t eat dairy.
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