Liver and bacon with caramelised onions recipe
Liver and bacon with caramelised onions and Italian-style greens Classic liver and bacon with a rich onion gravy. Rick pairs it here with refreshing Italian-inspired greens, complementing the deep gamey flavours of this dish. A simple and satisfying midweek treat. 15g/½oz butter1 large onion, thinly slicedpinch of sugar1½ tsp balsamic vinegar100–150ml/3½fl oz–5fl oz beef stock6 thinly sliced rashers of streaky bacon, rind removed300g/10½oz calf’s liver, thinly sliced15g/½oz flour, for dusting1 tbsp sunflower oilsalt and freshly ground black pepper 15g/½oz butter 1 large onion, thinly sliced pinch of sugar 1½ tsp balsamic vinegar 100–150ml/3½fl oz–5fl oz beef stock 6 thinly sliced rashers of streaky bacon, rind removed 300g/10½oz calf’s liver, thinly sliced 15g/½oz flour, for dusting 1 tbsp sunflower oil salt and freshly ground black pepper 20g/¾oz butter1 shallot, finely chopped200g/7oz savoy cabbage, spring greens or kale, shreddedsmall handful parsley, choppedsalt and freshly ground black pepper 20g/¾oz butter 1 shallot, finely chopped 200g/7oz savoy cabbage, spring greens or kale, shredded small handful parsley, chopped salt and freshly ground black pepper Method Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm.Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm.Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste.Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside. Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside.