Sauteed lambs liver and pancetta

My second post on liver and this one also uses pancetta. The pairing of rich liver with smoky pancetta just works so well. If you wrap these tight enough, they look like little sausages and taste amazing. This dish is part of an idea by Brian Turner and part of an idea by The 2 Hairy Bikers. This will feed two.

300g lambs liver (6 pieces of equal size)
6 slices pancetta
500ml chicken stock
Small glass white wine
Savoy cabbage sliced thinly
1 large or 2 small onions sliced thinly

Add half of the onion into a pan and add the chicken stock, let this simmer, you need it to reduce by half. Add the other half to a frying pan with a dash of olive oil, seasoning and a knob of butter and let it sweat down on a low heat. When this becomes translucent, take it out of the pan and set aside.

Wrap the pancetta around each of the pieces of liver, make sure it's quite tight. Add more oil and butter to the frying pan and give the liver a generous dusting of black pepper. Now saute the liver in the butter on a low to medium heat. Keep turning these regularly so all the sides get a nice browning. While this is cooking, lightly simmer the cabbage till it's al dente. When the liver is becoming firm to the touch (after about 5 minutes) take it out and place somewhere warm.

Add the onions back into the frying pan and raise the heat to medium, now add the glass of wine. Scrape the bottom of the pan. When the wine has reduced by half, add the chicken stock (minus the onion.) Let all of this reduce by half again, until you are left with a rich, slightly salty and tangy stock .Now add a couple of table spoons of tomato ketchup (Heinz of course.) The sweetness of the sauce works amazingly well with the iron tang of the liver.

Add the cabbage to the pan of sauce, then put on a warm plate. Add the pieces of liver and top with the remaining sauce. This goes great with buttery mash potato or just a bit of bread and butter.