Liver with herbs and sherry vinegar

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Another great use for my condiment of the moment, sherry vinegar. The viengar and the herbs work really well with liver, especially if its not over cooked.

Ingredients

• 50 g (2 oz) butter
• 1 onion, peeled and chopped
• 450 g (1 lb) calves liver, washed, rinsed, trimmed and sliced as thinly as you can
• 3 tablespoons chopped parsley
• 3 tablespoons chopped sage
• Sea salt and freshly ground black pepper
• 30 ml (2 tablespoons) sherry vinegar - red wine vinegar will do , but it's worth getting sherry vinegar anyway, you won't regret it!

Method

1. Fry the onions in the butter until soft, about 4 minutes
2. Add the liver, sage and half of the parsley and season to taste with salt and pepper
3. Fry until browned and tender, but don't overcook it or it will be as tough as old boots. (It's quite ok to eat liver rare)
4. Reserve the liver and onions and keep warm
5. De-glaze the pan with the sherry vinegar by bringing it to the boil whist stirring. Reduce the heat and simmer for a minute
6. Pour the hot sherry over the liver and sprinkle with the remaining parsley

Serving suggestions

Serve hot