Liver & bacon sauté with potatoes & parsley

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Good Food

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Recipe by 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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• 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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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

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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