Liver & bacon sauté with potatoes & parsley
- Good Food team
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Serves 2
Easy
Total time: 45 mins
Ready in 45 mins
A star rating of 4.5 out of 5.69 ratingsRate
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Ingredients
Nutrition
Units:
MetricUS
-
400g new potato
-
2 tbsp olive oil
-
4 spring onions
trimmed and each cut into 2-3 pieces on the diagonal
-
4rashers of unsmoked bacon
snipped into pieces
-
1 tbsp plain flour
-
1 tsp paprika
plus extra for sprinkling
-
175g lamb's liver
sliced into thin strips
-
20g pack flatleaf parsley
chopped
-
150ml hot vegetable stock
(made with bouillon powder)
-
4 tbsp soured cream
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Nutrition: per serving
- kcal570
- fat32g
- saturates10g
- carbs41g
- sugars0g
- fibre3g
- protein32g
- salt2.5g
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Method
-
step 1
Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
-
step 2
Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
-
step 3
Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
-
step 4
Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
-
step 5
Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.
Recipe from Good Food magazine, September 2003
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A star rating of 4.5 out of 5.69 ratings
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