Lamb’s liver and bacon with Onion gravy

Liver-and-bacon
Makes 4 servings
Prep Time 15 mins
Cooking Time 25 mins


Ingredients

  • 450g/1lb Lamb's liver(½"-12mm slices)
  • 8 rashers of lean bacon
  • 1 Medium onion
  • 20ml Olive oil
  • 100g Plain (all purpose) flour
  • Salt and black pepper

Ingredients for the gravy

  • 600ml Boiling water (use the water from the onions)
  • 1 Beef stock cube, I use Oxo
  • 250ml semi skimmed milk
  • Bisto gravy granules
  • Dash of Tabasco sauce
  • Dash of Worcester sauce
  • Black pepper
  • Squirt of Marmite
  • Pinch of garlic granules

Method for the gravy

  • First, prepare the onion gravy.
  • 1 medium onion, peeled and roughly chopped, add to a saucepan with 250ml water, bring to a boil then simmer for 10 to 15 minutes or until the onion is transparent.
  • Take 600ml of boiling water (including the liquid from the onions) and pour into a saucepan, keep on a low heat
  • Crumble a good beef stock cube into the water and stir
  • Add a good half cup of semi skimmed milk (this gives a lovely creamy texture)
  • Now add a splash or two of Worcestershire sauce
  • Do the same with some Tabasco sauce
  • Add good squirt of Marmite or Vegemite
  • Add a small pinch of garlic granules
  • Finally add a good helping of freshly ground black pepper
  • Turn the heat up and sprinkle in some gravy granules to thicken
  • Use a balloon whisk to stir, until it comes to the boil, turn down the heat to minimum and leave to simmer for a few minutes, stirring now and then. This gives it time for all the flavours to amalgamate.

Method

  • Heat a little olive oil in a deep frying pan, add the bacon.
  • Season 100g of plain (all purpose) flour with salt and black pepper, cover the liver with the seasoned flour then add the liver to the frying pan with the bacon, cook on a high heat for 2 minutes, turning halfway through.
  • Stir in the onions and add about 900ml gravy.
  • Bring to a boil, simmer for 10 minutes
  • Serve with peas, brussel sprouts and mashed potato

Equipment

  • Large, deep frying pan
  • Medium size saucepan
  • Balloon whisk

Shopping List

  • 450g/1lb Lamb's liver(½"-12mm slices)
  • 8 rashers of lean bacon (not smoked)
  • 1 Medium onion
  • 20ml Olive oil
  • 100g Plain (all purpose) flour
  • 1 Beef stock cube
  • 250ml semi skimmed milk
  • Bisto gravy granules
  • Dash of Tabasco sauce
  • Dash of Worcester sauce
  • Black pepper
  • Marmite
  • Garlic granules
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{ 6 comments… read them below or add one }

alison thomas January 13, 2010 at 9:31 am

lovely recipe Im going to try this later, I will let you know how ot goes.

Lesley January 14, 2010 at 12:52 pm

Hi Alison,
Thanks, hope you enjoy! Let us know how it goes :o)

babylon 8 download May 19, 2010 at 11:05 am

Great info, thanks for useful article. I am waiting for more

ian . a January 17, 2011 at 1:26 pm

spot on me and my family have it all the time

paul February 27, 2012 at 10:38 am

nice but very salty .I PUT too much gravi granuals to thicken

Andy February 23, 2013 at 2:52 pm

Perfect we love this recipe

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