Liver & bacon with onion gravy
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
HEALTHY BENEFITS
Liver & bacon is a really nutritious dish - one serving will provide your day's iron, zinc, folate and vitamin C. As well as being rich in minerals, liver is a good source of B12, a vitamin which helps your body to use iron. It's also high in vitamin A, important for healthy skin, hair and eyes. NOTE: If you're pregnant, avoid eating liver.
PER SERVING
504 kcalories, protein 53g, carbohydrate 23g, fat 23 g, saturated fat 7g, fibre 3g, sugar 7g, salt 2.5 g
Recipe from Good Food magazine, April 2012.
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http://www.bbcgoodfood.com/recipes/2040637/
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Ingredients
- 4 rashers smoked streaky bacon
- 2 tbsp plain flour , seasoned
- pinch dried sage (optional)
- 6 slices lamb's livers (about 400g/14oz)
- 1 tbsp olive oil
- 1 onion , thinly sliced
- 300ml beef stock
- 2 tbsp ketchup
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Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 4 rashers smoked streaky bacon
- 2 tbsp plain flour , seasoned
- pinch dried sage (optional)
- 6 slices lamb's livers (about 400g/14oz)
- 1 tbsp olive oil
- 1 onion , thinly sliced
- 300ml beef stock
- 2 tbsp ketchup
PER SERVING
504 kcalories, protein 53g, carbohydrate 23g, fat 23 g, saturated fat 7g, fibre 3g, sugar 7g, salt 2.5 g
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28 March 2012
Piglet rated and commented on this recipe
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