Liver and bacon with mash and gravy

Packed with flavour and nutrition, this easy dish will be a perfect way to add extra iron and vitamin into your diet!

Liver and bacon with mash and gravy Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 200 g rindless lean back bacon rashers
• 400 g lambs’ liver, trimmed, rinsed and pat dried
• 150 g (1 cup) plain flour
• Flaked sea salt and ground black pepper, to taste
• 1 tbsp olive oil
• 25 g butter
• 1 red onion, thinly sliced
• 250 ml (1 cup) hot beef stock
• 2 tsp Worcestershire sauce

To serve

• mashed potatoes
• chopped parsley
• steamed peas

Instructions

1. Place the bacon in a large cold non - stick frying pan and cook over medium heat until golden and crisp. Remove the bacon from the pan, reserving the pan and any fat for cooking the liver.
2. Place the liver in a colander and rinse under cold water. Drain and pat dry with paper towel.
3. Place the flour in a shallow bowl and season with plenty of salt and pepper.
4. Slice the liver and toss to coat in the flour.
5. Place the oil and half the butter in the reserved frying pan over medium heat and heat until the butter has melted. Cook the liver for 3 - 4 minutes or until browned on both sides but not cooked through. Remove from the pan and set aside.
6. Meanwhile, melt the remaining butter in separate large frying pan over medium heat. Add the onion and cook until golden, stirring regularly. Sprinkle the remaining flour over the onion and stir to combine. Stirring continuously, gradually add the hot stock until well combined. Bring to a simmer, then stir in the Worcestershire sauce and simmer until the gravy is thick and glossy.
7. Put the bacon and liver in the pan and simmer for 2 -3 minutes or until heated through. Check the seasoning and adjust if necessary. Serve with mashed potatoes, parsley and peas.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Great British Grub

Watch The Full Episode Here

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Watch The Full Episode Here

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