I love liver and bacon….but there’s no need to soak liver in milk first. It’s perfectly fine just to fry it off – certainly keeping it very slightly pink in the middle. However at over 700 calories, this isn’t for most on a diet!
I love lambs liver, it’s not for everyone but I do think that some people are put off because they have been forced to eat badly prepared liver as a child, if this is you then please try it again.
Ingredients
• 200g lambs liver, in one piece not sliced
• 1/2 pint milk
• 2 streaky bacon rashers
• 1/2 an onion
• 1 tbl maize cornflour
• 1 lamb oxo cube
Method
First of all the liver needs to be prepared. Peel the membrane from the liver, slice thinly & allow it to soak in the milk for at least a couple of hours. When you are ready to cook fry the onions & bacon, remove them to a plate, drain the liver (retaining the milk) fry the liver very briefly on each side till just changing colour then put it on the plate with the bacon & onions. Use the milk, cornflour & oxo cube to make a gravy then put the liver, bacon & onions into the gravy. Serve this with vegetables of your choice & instead of mashed potatoes try some soft polenta.
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