Liver & bacon sauté with potatoes & parsley

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Results 1-20

• Patto

  14 November 2007

  Patto rated and commented on this recipe

  

  Very, very tasty indeed. This would be a perfect dish for people who are a little afraid of liver. All the ingredients come together beautifully.

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• Jules

  05 February 2008

  Jules rated and commented on this recipe

  

  Dont like liver done like this, but the rest was absolutely gorgeous, my family love liver and said it was wonderful. Added a few mushrooms and will definitely make it again

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• Ratzakli

  09 February 2008

  Ratzakli rated and commented on this recipe

  

  I don't like liver usually, but it tastes great in this recipe. We live in Greece & always have a large pot of Greek Yogurt in the fridge, so I substitute this for the soured cream & it works really well.

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• annácska

  21 February 2008

  annácska rated and commented on this recipe

  

  I did it for my husband who is great lover of liver. But I also enjoyed it. Preparing it, it's a bit complicated but it's very tasty!

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• EmmaCook

  08 November 2008

  EmmaCook rated this recipe

  

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• EmmaCook

  11 November 2008

  EmmaCook commented on this recipe

  i dont really like liver but i LOVED thus it woz great thanks for the recipe

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• Carole from Bedfordshire

  16 November 2008

  Carole from Bedfordshire commented on this recipe

  If you do not like liver just substitute with Pork Fillet, delicious.

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• icelesley

  10 December 2008

  icelesley rated and commented on this recipe

  

  Very very very tasty. I did add mushrooms. The stock at the end didn't thicken, so I added a knob of butter to thicken and gloss. Also I put a couple of spoonfuls of double cream at the end instead os sour cream. All in all for someone who hates liver, I have to say it was very enjoyable and I will do it again.

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• Jaguar

  18 January 2009

  Jaguar rated and commented on this recipe

  

  When I picked up the liver in the supermarket my parter pulled a face and said ew I dont like liver.... I told him I knew a recipe I tried and tested before we met, he would find yummy and he agreed to give it a go (he loves my cooking anyway). I served this dish (without telling him what was in it) and he said it was really delicious and wanted more.... he was gobsmacked when I said it was the liver. He's so impressed he keeps inviting his friends round to dinner and asking me to cook it!! What a turnaround..... thanks Good Food :-)

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• Jean

  11 February 2009

  Jean rated and commented on this recipe

  

  Husband and I loved this, especially liver loving hubby. We both agreed that instead of spring onions we would use a red or white onion. Our spring onions seemed to vanish unlike the photo above. Perhaps if we added the spring onion later it would be better. To sum it up, lovely supper.

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• SprintST

  03 May 2009

  SprintST rated and commented on this recipe

  

  I made this for the first time last night for my wife and I. We both thought it was superb. Our only criticism - we wanted more. Next time I intend to increase the quantities by 50% and turn it into a main meal. I found the potatoes took about 9 minutes to brown and crisp up. I also used a Knorr Vegetable Stock Pot in 200ml to make the bouillon. Because the stock is quite salty I didn't add any salt to the flour and paprika mix.

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• elc

  13 May 2009

  elc rated and commented on this recipe

  

  Extremely tasty!!!!! Will be making again. My partner really enjoyed it too.

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• pebble

  07 September 2009

  pebble rated and commented on this recipe

  

  I made this recipe today at lunch time. I was looking for a different way to cook liver and this one is a really tasty one! It is easy to cook, with a great flavour and the cold soured cream gives a fresh taste to it! Well done!!

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• Lindsey

  17 September 2009

  Lindsey rated and commented on this recipe

  

  Takes a bit of time to prepare with the frying of all the different ingredients, but well worth it and very economical on the shoping budget. You need to have you pan very hot right at the end to reduce the stock down to a sauce, otherwise the food will go cold before you pour over the sauce.

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• Natalie

  21 September 2009

  Natalie commented on this recipe

  Delicious, I used cooking onions as I already had some and I added tomato puree to the stock which made the sauce a bit thicker. I also chucked in some muchrooms.....get that down ya!

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• Natalie

  21 September 2009

  Natalie rated this recipe

  

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• Carol Wilson

  01 October 2009

  Carol Wilson rated and commented on this recipe

  

  Really tasty and we both enjoyed this although we like liver anyway! Served it with some steamed broccoli. I used more liver than suggested but probably won't bother next time as it is quite filling but I will make the effort to buy some thick cut bacon as I think it will add to the flavour. Also used 'old' potatoes cut up quite small.

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• mobbie

  18 October 2009

  mobbie rated and commented on this recipe

  

  Cooked this without the bacon and used half fat creme fraiche instead of soured cream. It is a quick, really really tasty and satisfying dish. Next time will make it with some brocolli or curly kale on the side to give it a bit more balance of veggie. Definately going to make again.

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• Noel

  22 October 2009

  Noel rated and commented on this recipe

  

  Sorry did not like his recipe, very dry and tasteless, conventional liver & bacon in casserole far better.

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  I really liked this but sadly it didn't convert the liver haters of the family.

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Ingredients

• 400g new potatoes
• 2 tbsp olive oil
• 4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
• 4 rashers of unsmoked bacon , snipped into pieces
• 1 tbsp plain flour
• 1 tsp paprika , plus extra for sprinkling
• 175g lamb's liver , sliced into thin strips
• 20g pack flatleaf parsley , chopped
• 150ml hot vegetable stock (made with bouillon powder)
• 4 tbsp soured cream

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 45 mins

Ingredients

• 400g new potatoes
• 2 tbsp olive oil
• 4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
• 4 rashers of unsmoked bacon , snipped into pieces
• 1 tbsp plain flour
• 1 tsp paprika , plus extra for sprinkling
• 175g lamb's liver , sliced into thin strips
• 20g pack flatleaf parsley , chopped
• 150ml hot vegetable stock (made with bouillon powder)
• 4 tbsp soured cream

570 kcalories, protein 32g, carbohydrate 41g, fat 32 g, saturated fat 10g, fibre 3g, salt 2.5 g

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