Join us in celebrating St Patrick’s Day, with a recipe for Chef Corrigan’s Lamb’s Liver with Red Onions, Sage and Champ.
The biggest, brightest and booziest day in our calendar, St. Patrick’s Day is hot on our heels. We asked Chef Corrigan for a cheeky Daffy’s style recipe to share, perfect for soaking up plenty of the black stuff ahead of your night on the tiles. Lambs Kidneys served with plenty of Champ - a plate of this is certain to set you up for whatever the weekend throws your way.
You can join us at Daffodil Mulligan and Gibney’s London over the Paddy’s Day weekend for plenty of fun and frolics - from perfect pours to live music, and plenty of Irish specials fresh off the grill.
A Few Useful Tips From Chef Richard Corrigan...
“A bowl of champ on the side is beautiful with this. When I make champ these days I don’t like to mash the potatoes completely any more. The only time you will ever hear Richard Corrigan talking about crushing spuds - oh so fashionable in restaurants for a while - is when I’m making champ. I just like to break them up with the back of a fork. I don’t let my scallions soften up either, because I want them to crunch a bit and I want that sharp oniony flavour singing at the back of my mouth and my ears.
When fresh figs are around, you could halve them and toss them into the pan of liver at the end, along with the sherry vinegar and a handful of chives.
Sometimes, instead of serving the liver with champ, I toss some pieces of bread through the onions after they’ve finished soaking, to make a little salad, with lots of soft, mixed herbs.”
Serves 4
Ingredients
4 large red onions
A bunch of sage leaves
800g lamb’s liver, cut into slices about 1cm thick
Vegetable oil, for frying and deep-frying
100ml sherry vinegar
Champ:
500g medium-size floury potatoes, in their skins
75ml
4-5 spring onions, chopped
60g butter
Method
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Slice the red onions very thinly and pour boiling salted water over them. Leave to stand for 45 minutes. This softens and rounds off their flavour (in the same way as roasting garlic cloves).
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Meanwhile, cook the potatoes in their skins in a pan of boiling, salted water for about 20 minutes until just tender - you want a bit of resistance still in there.
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Drain in a colander and then put the colander over the pan in which you have just cooked them (off the heat) to dry them out a bit. Peel while still warm. Crush them roughly with the back of the fork.
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Put the milk in a clean plan with the spring onions and bring to simmer for about a minute, no longer, because you want to keep the crunch in the onion. Add the potatoes and mix in, then put in the butter, let it melt, stir it through the potatoes and season. Keep warm.
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Press 4 sage leaves on top of each slice of liver. Put a film of oil in a pan, and when it is very hot put in the liver, sage-side down, and cook for about 1 ½-2 minutes, then turn over and cook for a further 1 ½ minutes, until medium rare.
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In a separate pan, heat a little vegetable oil (make sure it comes no more than one-third the way up the pan) and fry the rest of the sage leaves very briefly until they are crisp. Drain on kitchen paper.
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Take out the liver and keep warm. Put the sherry vinegar into the pan.
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Let it bubble up while you stir to deglaze the pan, scraping up any caramelised bits of meat that have stuck to the bottom.
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Drain the onions, pile them up onto your serving plates, top with liver and pour the pan juices over the top.
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Garnish with the deep-fried sage leaves and serve with the champ.