Portions: Two
Ingredients
- 225g Lambs Liver
- 2 TSP Plain Flour
- 40g Butter
- 1 Medium Onion
- 3 Slices of Bacon chopped up in approx. 2cm squares
- 250ml Beef Stock
- 1 Squeeze of Tomato Puree
- Salt and Pepper
- Gravy Browning
- Mashed Pototoes
Instructions
- Rinse the live under a cold tap (I use a sieve so you don't lose any down the sink)
- Dry the rinsed liver with some kitchen towel and put to one side in a bowl
- If not already sliced, slice the liver in to strips and trim off any bits you don't want
- Put the flour in a bowl and add a sprinkling of salt and pepper and give it a stir
- Add the sliced liver to the flour mix and lightly coat it
- Melt half of the butter in a frying pan and add the liver (ensure you tap off any excess flour as you'll need this later)
- Fry the liver for 1-2 minutes a side and then place on a plate for later
- Add the rest of the butter to the frying pan
- Add in the onion and gently fry until golden and soft
- Add the chopped up bacon to the pan and gently fry for around 5 minutes (we're looking for soft bacon not crispy)
- Pour in the hot stock and bring to a simmer
- Add a squirt of tomato puree
- When the stock has turned in to a thick gravy add a (very) tiny amount of gravy browning
- Now add the liver and cook gently for 2-3 minutes until it's nice and hot
Serving Suggestion(s)
Liver and Bacon with Onions goes fantastically well with simple mashed potato but I had some frozen Rumbledethumps in the freezer so I cooked that in the microwave and served it with that!
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