Portly Cooks | Liver and Bacon

Liver and Bacon

Classic hearty dishes are the stuff of dreams on these cold winters nights, this one is flavour packed and to be honest dead cheap too!

  • 150g Lambs Liver
  • 1 Rasher Back Bacon
  • 1 Red Onion
  • 1 Beef Oxo Cube
  • Gravy Granules

In a large pan/wok, cook the liver for about 2 minutes either side with a splash of oil and then leave to one side to rest.  Slice the bacon into thin strips and then fry in the pan used for the liver. Once crispy, remove and reserve for later.  Finally, thinly slice the onions and sweat down until soft.  Crumble over the Oxo and add about a cup of boiling water from the kettle.  Add the gravy granules and thicken.  Serve the liver with some mashed potato and steamed greens topped with the bacon and smothered in the onion gravy.

PG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s