This liver and bacon recipe is a great tasting liver recipe. Served with champ potatoes and darkened butter, this liver & bacon dish will be a firm favourite. Click here to download the recipe for liver and bacon.
Ingredients – Serves 2 | Cooking time 20 mins
- 6 thin slices liver
- 4 rashers smoked back bacon
- 2 tablespoons plain flour
- Approx. 8 sage leaves
- 30g butter
- 2 portions champ potatoes
- 1 tablespoon milk
- Vegetable oil, to shallow fry
- Sea salt / pepper
Mise en place
- If you ask your butcher nicely, they will cut the liver into nice large, thin slices for you.
- Place the flour into a shallow dish and season the flour with salt and freshly milled pepper.
- Wash and thoroughly dry the sage leaves.
- Pour the milk into a small shallow plate.
- Remove any rind from the bacon rashers.
- Heat a little oil in a small frying pan. Pass the sage leaves through the milk, into the seasoned flour and into the pan. Fry for a few moments until golden and crispy. Remove from the pan and drain on kitchen paper. Save for garnish. Keep the seasoned flour for the liver.
- Make the champ potatoes and keep warm.
- Pre-heat the grill to hot.
- Lay your rashers of bacon onto a baking tray.
- Pour a little oil into a heavy-based frying pan and heat over a high heat. Pass the slices of liver through the seasoned flour, shaking off any excess, and carefully lower into the hot pan. Always lower it away from you to avoid any splashes of hot oil.
- Put the bacon under the hot grill and grill it to how you like your bacon cooked.
- Meanwhile, after about 2 minutes in the pan, turn the liver over and cook for a further 1 minute. The time taken will depend on the thickness of the liver, but we don’t want it to be overcooked. When cooked, remove the liver from the pan and keep warm.
- Place your small frying pan on the hob over a high heat and add the butter. Allow the butter to continue to cook until it turns dark brown in colour. Remove from the heat.
- Spoon some of the champ potatoes into a piping bag fitted with a large plain tube and neatly pipe a few lines of potato across your warmed plates. Carefully place on a slice of liver, followed by a rasher of bacon, then a slice of liver, then bacon and top with a slice of liver. Spoon over the darkened butter over the liver and bacon, garnish with the sage leaves and serve immediately.
Liver and bacon – hints and tips
Try not to overcook the liver, as you may find, if it is overcooked, that it becomes tough and would be better on the soles of your shoes than on your plates!
There are a few types of liver you can use, such as lamb, or pig.
Cooking tips for main course recipes
Main course recipes come in all shapes and sizes to suit different tastes and appetites. Click here for some great suggestions for cooking tips for mains recipes.