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Maggie Beer

Calvesliver thymeonionrings web

Lamb's Fry with Buttermilk & Thyme Onion Rings

Calvesliver thymeonionrings web

Step 1: Place the lamb’s fry in the full cream milk in a medium bowl for 10 minutes. Remove and pat dry with paper towel. Cut into slices about 1 centimetre thick.

Step 2: To make the onion rings, peel and slice the onion into 1 centimetre slices, separating into individual rings and set aside.

Step 3: Place the buttermilk in a medium size bowl with a pinch of sea salt, thyme leaves and black pepper. Place the plain flour into two separate shallow bowls.

Step 4: Preheat the vegetable oil to 190C in a medium sized saucepan over a high heat, use a thermometer if available.

Step 5: Dredge each individual onion ring in the flour and tap off excess. Then dredge in buttermilk, again allowing excess to drip off. Lastly dredge in second bowl of flour.

Step 6: Fry the onion rings in the hot oil, for 4 minutes, or until golden, carefully turning once or twice. Once cooked, remove with a slotted spoon and place onto paper towel to remove any excess oil and season with sea salt.

Step 7: Heat the Extra Virgin Olive Oil and butter in a medium size fry pan over a medium to high heat.

Step 8: Dredge the slices of liver in the flour, shaking off any excess. Cook the liver for 2 minutes on each side until golden but still pink in the middle. Leave to rest for 5 minutes.

Step 9: To make the salad add fennel, olives, parsley and oranges to a bowl. Dress with Verjuice, Extra Virgin Olive Oil and season to taste with salt and pepper. Gently toss together.

Step 10: Serve immediately with the rested lamb's fry and onion rings.

Ingredients

  1. 450g lamb's fry trimmed of sinew
  2. 240ml 1 cup milk full cream
  3. 240g 1 brown onion peeled and cut to 1 centimetre slices
  4. 120ml 1/2 cup buttermilk
  5. 1 pinch sea salt
  6. 40g fresh thyme finely chopped
  7. 1 pinch pepper
  8. 400ml vegetable oil for frying

Salad

  1. 160g 1/2 small bulb fennel sliced very thinly or shaved on a mandolin
  2. 25g 6 kalamata olives pit removed
  3. 120g orange skin removed and sliced to half a centimetre slices
  4. 20ml 1 tbspn Verjuice

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