‘Don’t
hate me’…. Liver and Bacon
I debated at great length as to whether or not to post
this dish. Most people squirm and wrinkle their nose when they even hear the
word ‘liver’. I’m begging you to give it another chance. This is not the
over-cooked shoe leather that your mother cooked for you when you were a kid. Often
the reason why so many people dislike liver…. They’ve never had it cooked
PROPERLY…. And that makes all the difference. Not only is this dish full of
protein, B12 and iron….. it’s also REALLY affordable and so, so, SO healthy!.....
and yes, it can be delicious too if you give it another chance. Bacon doesn’t
hurt either in order to boost the flavour and enjoyment! Give this a shot – I
think you’ll be pleasantly surprised!
INGREDIENTS:
-
5 strips of bacon
-
1 Tbsp of butter
-
3-5 pieces of liver (Calves liver is
more tender and subtle in flavour but Beef liver is ok if that is all that is
available). Gage approx. 1-1 ½ pieces of liver per person depending on size.
Use your judgement. They will shrink slightly while cooking but not that much.
About 150gr per person if going by weight.
-
3 green onions – chopped into 2-3inch
pieces (optional)
-
10-12 grape tomatoes – halved
(optional)
-
Parsley – chopped for garnish
METHOD:
Place raw bacon strips in a large 10-12” frying pan.
Turn heat on med-low
Cook bacon for approx. 8-10min until it is ‘soft’
cooked (cooked – but not crispy). Remove from pan and place on paper towel.
Reserve until needed.
Do not remove bacon fat from pan.
Keeping heat at med-low add butter. *Ok…. I know this
seems like fat on fat but this is where the flavour comes from and liver has NO
FAT so it needs the help so it doesn’t stick to your pan but also to ensure
that it tastes great. Trust me! The fat doesn’t all end up on your plate
either.
Once butter is melted and well blended with the bacon
fat add liver pieces, green onion and tomatoes to pan.
Cook for 2min occasionally stirring green onion and
tomatoes. Leave Liver as is for the full 2min. and then using a spatula flip
liver over to cook the other side.
Cook for additional 2min.
Turn off the heat.
Cover pan with a lid or aluminum foil and leave
for 5min. The heat and steam will cook the liver to the
perfect doneness and won’t allow it to dry out.
*Perfectly cooked liver looks like a medium
cooked steak when cut into. It will be pink but not bloody.
Remove lid/foil, plate liver, green onion and tomato
and garnish with bacon strips and chopped parsley.
Serves 4
*Any leftovers can make a fabulous ‘British Style Fry
Up’ the next morning with a fried egg or two. Just chop and add to frying pan
to reheat while egg(s) are cooking. Using the microwave to reheat is not
recommended.
Comments
Post a Comment