Liver, bacon and sage
Chef:
Angela Hartnett
Some foods make a perfect combination and liver, bacon and sage are a good example. Calves’ liver is slightly more tender than lambs’ liver but it is also more expensive. Both work well in this dish.
600g lambs’ or calves’ liver, cut into thin slices (your butcher will do this for you)
Plain flour, for dusting
3 tbsp vegetable oil
100g dry-cured smoked streaky bacon, cut into fine strips
1 onion, sliced
8 sage leaves, chopped
Splash of sherry vinegar
Salt and freshly ground black pepper
Season the slices of liver and coat them in plain flour. Heat 2 tablespoons of the oil in a heavy-based frying pan and cook the liver for about 1½ minutes on each side until lightly coloured. Remove from the pan and set aside to rest.
Tip the old oil out of the pan and add a tablespoon of fresh oil. Add the finely sliced bacon strips and fry over a medium heat for 2–3 minutes until the fat starts to run.
Add the sliced onion and cook over a high heat for 5–6 minutes until soft. Put the liver back into the pan and toss everything together. Add the sage and the sherry vinegar, check the seasoning and serve.
Serves
4-6
Main ingredients
Pork, Lamb
Recipe Type
Dinner
Cuisine
Irish
