Liver and bacon with onions and gravy
The Hairy Bikers鈥 traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals
Ingredients
- 450g/1lb lambs鈥 liver, sliced and fully thawed if frozen
- 25g/1oz butter
- 2 tbsp sunflower oil
- 4 tbsp plain flour
- 1 onion, halved lengthways and sliced
- 125g/4陆oz rindless streaky bacon rashers, each cut into 4鈥5 pieces
- 1 beef stock cube
- 500ml/18fl oz just-boiled water
- 1鈥2 tsp tomato ketchup
- salt and freshly ground black pepper
Method
Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1鈥2 minutes on each side until lightly browned, but not completely cooked through.
Transfer the slices to a plate and repeat with the remaining liver.
Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
Add the bacon to the pan and cook, stirring from time to time, for 8鈥10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
Return the liver to the pan with the onion gravy for just 1鈥2 minutes to warm it through and finish cooking.
Serve the liver and bacon with some mash and freshly cooked greens.
