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A Weekday
Menu Recipe
Fried Liver and Bacon
HT
MC 15mins
Serves
4
Hot Offal Pork Herbs Main course
Eggless
Ingredients
450g/1lb
Lamb's Liver
8-12 Rashers
of Back Bacon
25g/1oz Plain
Flour
Salt and
Pepper
1 teasp
Dried Sage or Thyme
50g/2oz Butter
1 tbsp Oil
120ml/4 fl.oz.
Stock
Instructions
1. Wash and
dry the liver and coat with flour which has been seasoned with the
salt, pepper and sage.
2. Heat the
butter and oil in a frying pan. Add the onion rings and fry gently until
transparent but not brown. Push to the sides of the pan then add the liver
and cook for 4 -5 minutes each side depending on it's
thickness.
3. Meanwhile,
grill the bacon for 2-3 minutes each side until crispy.
4. Remove the
liver from the frying pan and keep warm. Add the stock to the
pan
and cook until thickened. Serve with the liver and bacon.
Serving suggestions:
Accompaniments:
Creamed
Potatoes, Peas, Grilled Tomatoes
Dessert:
Gingered Pineapple
More
Offal Recipes
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Types of Offal
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