Pan-fried Liver and Onion with Bacon
Bring back forgotten Family Favourite’s with Simply beef and lamb this autumn
A dish which may have slipped off the regular mid-week menu is Pan-Fried Liver and Onions with Bacon and it’s about time this delicious meal was brought back to the table!
Serves 4
Preparation time: 5 minutes
Cooking time: 9-11 minutes
Ingredients:
450g/1lb lamb’s liver, sliced
15ml/1tbsp plain flour
Salt and freshly milled black pepper
1 small handful fresh sage leaves, finely chopped
175g/6oz smoked back or streaky bacon, cut into pieces, or pancetta cubes
1 medium onion, peeled and finely sliced
15ml/1tbsp rapeseed or olive oil
45ml/3tbsp good, aged balsamic vinegar
250ml/9floz good, hot lamb stock
Method:
1. In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour.
2. Heat a large non-stick frying pan and cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm.
3. In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon.
4. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes.
5. Serve with crispy onions, mashed potatoes and carrots.
Note:
Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women
Tip:
Serve the liver pink on the inside for a succulent texture.
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