11 November, 2012

November recipe: Spiced liver and bacon


Lamb’s liver is nutritious, delicious, quick to cook and (compared with most other types of meat), inexpensive.  I can’t think why it isn’t more popular.  Liver is traditionally partnered with bacon and onions.  This recipe adds garlic and spices for a dish to warm up a cold autumn evening. 
If possible, marinate the liver for several hours or overnight.  I usually put the sliced liver in the marinade while cooking dinner the previous evening and leave it in the fridge overnight.  If you forget or don’t have time, just skip the marinating step.  I think it makes the liver a little bit nicer, but it isn’t essential.  I prefer streaky bacon, but it works just as well with back or collar bacon. 

The spicy fried liver and bacon goes well with a plain green vegetable, such as chard, spinach or green cabbage, and creamy mashed potatoes.  If using chard, the central stalk can be cut out, sliced like celery, and fried along with the onions.

Spiced liver and bacon (serves 2)

5 oz (approx 125 g) lamb’s liver
1 Tablespoon (1 x 15 ml spoon) olive oil
1 Tablespoon (1 x 15 ml spoon) cider vinegar or wine vinegar
1 Tablespoon (1 x 15 ml spoon) milk
1 large onion
3 oz (approx 75 g) smoked bacon
1 large clove garlic
1 teaspoon (1 x 5 ml spoon) paprika
1 teaspoon (1 x 5 ml spoon) ground cumin

Cut the liver into thin slices.  Put the sliced liver in a bowl and add the olive oil, wine/cider vinegar and milk.  Season with salt and black pepper and stir thoroughly.  Cover the bowl and leave to marinate for several hours or overnight, if possible.

Cut the bacon into thin strips.

Peel the onion and slice thinly.  Peel and crush the garlic.

If using chard as the accompanying vegetable, cut out the central stalks and cut into slices.

Fry the sliced bacon in cooking oil over a medium heat for 2-3 minutes to brown. 

Lower the heat and add the sliced onion and chard stalk (if using). Fry over a low heat until soft.

Stir in the crushed garlic and spices.

Add a little more cooking oil, increase the heat to medium, and add the sliced liver and marinade.  Fry for 2-3 minutes until the liver slices are browned.

Serve immediately with creamy mashed potatoes and a green vegetable.

1 comment:

Constance Brewer said...

Not a liver fan - I think it's the texture more than anything. I will eat pan fried chicken livers now and then... until I start thinking about it, then I don't want them any more. :)