Warm Liver and Gammon Salad

The Recycled Cook

By Adrian Sleeman

Warm Liver, Potato and Ham Salad


Now the winter months are here, what better supper dish could you wish for than a healthy warm salad. The possible combinations are endless but, as always with recycled meals, it depends on what you have available.

 The warm salad that I am going to make for you today is using liver, gammon, potato and shallot but use your imagination and create your own variation.

To start with halve some small potatoes (new potatoes are best), leaving the skins on, add some sliced shallots if available or if not a small onion or that half a large onion you have left over in the fridge. Be careful with halved onions, always wrap them in cling film as they will otherwise absorb anything around them.

 Season well with salt and ground black pepper and then lightly fry these in olive oil. garlic cloves can be added at this point too but leave them in their skins to avoid the garlic burning and becoming bitter.
Once the potatoes and onions are just cooked, set aside and keep warm.

 Trim the liver, removing any gristle or membrane and toss in well seasoned plain flour. I have use Lamb's liver as that is what I had available but Calves liver or even Chicken livers will work just as well.

 Fry the liver in batches over a medium heat until nicely browned but don't overcook or the liver will become tough and lose its texture, set aside and keep warm. I also cooked off some gammon ham slices that I cubed and fried in home made garlic oil (I will show you how to make flavoured oils later).

 You can also add other ingredients that you have left over such as peppers, chillies or spring onions at this stage. You can even top off this dish with a poached or fried egg. Add the previously cooked potato and onion to the liver and gammon already in the pan and toss lightly. (this is a great chance to perfect your pan flipping).
Adjust your seasoning and, if you want to lift the dish, finish off with a few splashes of Balsamic vinegar to it that added richness and complexity.

Just add a little to start with and taste then adjust.



 Lay some salad leaves, herbs, rocket or whatever you have in your fridge on a large plate and top with the cooked mixture. Finish with some olive oil and if you think it needs it a splash of Balsamic vinegar.

The end result is a fresh warm salad, ideal for that winter supper dish and best of all you have once again used up odds and ends that would otherwise have gone to waste.

 Good food need not cost a lot of money, with a little imagination and some leftover bits and pieces anyone can eat well for less than you think.

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.  

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