Seared Liver and Bacon

If the rashers of bacon are long, cut them in half. Fry them in a frying pan until done and just beginning to crisp.

Meanwhile, shake the liver in a bag with the flour, salt and pepper. Shake off any surplus flour. Remove the bacon from the pan, and keep it warm. Drain away the bacon fat.

Heat the butter or olive oil, and fry the liver on both sides until cooked to your liking. Put it on heated plates with the bacon. Add a tablespoon or so of water to the pan to deglaze. Bruise the sage, and stir it into the pan juices briefly before pouring them over the liver.

Some might say that creamy mashed potatoes are the only thing to serve with liver and bacon, but consider also polenta or aubergine purée.

Ingredients

  • 4 rashers streaky bacon, rind removed
  • 250-350 g (8-12 oz) free-range calf’s liver, cut into 3 or 4 slices
  • 1 tablespoon plain flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon extra-virgin olive oil or butter
  • 2 or 3 sage leaves

If the rashers of bacon are long, cut them in half. Fry them in a frying pan until done and just beginning to crisp.

Meanwhile, shake the liver in a bag with the flour, salt and pepper. Shake off any surplus flour. Remove the bacon from the pan, and keep it warm. Drain away the bacon fat.

Heat the butter or olive oil, and fry the liver on both sides until cooked to your liking. Put it on heated plates with the bacon. Add a tablespoon or so of water to the pan to deglaze. Bruise the sage, and stir it into the pan juices briefly before pouring them over the liver.

Some might say that creamy mashed potatoes are the only thing to serve with liver and bacon, but consider also polenta or aubergine purée.

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