Liver & bacon sauté with potatoes & parsley

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Good Food

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1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
2. Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
3. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
4. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
5. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

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

Latest comments and suggestions

• 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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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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Serves 2

Preperation and cooking times

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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