LIVER AND BACON SAUTÉ WITH POTATOES AND PARSLEY

[Deleted]

This makes a pleasant change from Liver and Bacon casserole

LIVER AND BACON SAUTÉ WITH POTATOES AND PARSLEY


Serves 2

1lb new potatoes skin on
4 tabs olive oil
4 spring onions, trimmed and each cut into
2-3 on the diagonal
4 rashers unsmoked bacon cut into pieces
2 tabs plain flour
2 teaspoons paprika, plus extra for sprinkling
12 oz lambs liver, sliced into thin strips
20g pack flat leaf parsley, chopped
¼ pint hot veg stock
4 tabs soured cream


1. Cut potatoes in half, simmer in salted water for 10 – 15 mins. Drain and set aside.

2. Heat oil in a wok, add the potatoes and fry for 4 – 5 mins over a high heat until browned and crispy. Remove from the pan and set aside.

3. Put spring onions and bacon into the wok stir and sizzle for 3 – 4 mins or until the bacon is crispy.

4. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

5. Stir the liver into the wok and cook for 2 – 3 mins. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between two plates. Keep warm.

6. Quickly pour the hot stock into the wok and scrape all the crispy bits up from the bottom. Bubble for 1 – 2 mins, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

[Deleted]

Has anyone tried this recipe yet - it is rather yummy ;D

[sweetleaf]

Sounds great Rita, but I must think of OH`s cholesterol

[Chuckles]

It sounds delish Rita. Just ran it by the chef (OH) he's not really a Liver fan but I am. Have put Liver on shopping list at the weekend so we can try it.