Food & WineMeat Dishes

Liver, Bacon and Onions

Liver, bacon and onions. Love it or hate it.  As a child, I hated it. Now I’m all grown up, this happens to be one of my favourite meals. It’s strange how our taste changes over time.

My mother used to make this mid-week when I was a child and I would always enjoy the mashed potato, dipping it in the gravy which came with the liver, bacon, and onions, but alas, at the end of the meal, my plate was pretty clean, apart from the slices of liver.

Sometimes, I can remember trying it hide the liver under my mashed potato when she wasn’t looking. Of course, she always found out. Here is my mother’s recipe.

Ingredients

  • 4 rashers smoked streaky bacon
  • 2 tbsp plain flour, seasoned
  • pinch dried sage (optional)
  • 6 slices lambs or pigs livers (about 400g/14oz)
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 300 ml Oxo beef stock
  • 2 tbsp ketchup

Method

  1. Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
  2. Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash, and green cabbage.

 

Liver, Bacon and Onions
 
Author: 
Recipe type: Offal
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 rashers smoked streaky bacon
  • 2 tbsp plain flour, seasoned
  • pinch dried sage (optional)
  • 6 slices lambs or pigs livers (about 400g/14oz)
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 300 ml Oxo beef stock
  • 2 tbsp ketchup
Instructions
  1. Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
  2. Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash, and green cabbage.

 

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