Packed full of delicious organic flavour, this dish is sure to prick your taste buds with nostalgia. The combination of earthy ox liver and salty, crunchy bacon always seems to deliver!
Liver and Bacon Recipe
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
55 minutes
Packed full of delicious organic flavour, this dish is sure to prick your taste buds with nostalgia. The combination of earthy ox liver and salty, crunchy bacon always seems to deliver!
Create the richest gravy around with the addition of our Home Farm Kitchen Beef Bone Broth.
Ingredients
-
400g ox liver
-
5 rashers smoked streaky bacon
-
1 onion, diced
-
2 tbsp plain flour
-
300ml beef bone broth
-
1 tbsp olive oil
-
a pinch of sage
-
2 tbsp ketchup
-
450g white potatoes
-
50g unsalted butter
-
3 tbsp whole milk
Directions
Boil the potatoes in their skins for around 40 minutes or until tender. Drain well and peel the skins. Return to the pan and heat gently for two minutes
While your potatoes are boiling, fry the bacon in a pan until crispy. Meanwhile, mix the flour and dried sage, and dust the liver. Set the bacon aside, adding oil to the pan and browning the liver for about 1 min on each side. Remove from the pan and begin frying the diced onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
Put the liver back in the pan alongside the bubbling gravy and cook for around 3 minutes until cooked through. Serve with the bacon broken over the top and a few healthy spoonful’s of mash.
Remove the potatoes from the heat, add the butter and begin to mash. Add the milk one tablespoon at a time. If dry, add extra milk.
Braised Beef Shin with Creamy Mash Recipe
Reading
Liver and Bacon Recipe
1 minute
Next
Beef Bone Broth Bolognese Recipe
By Mitch Thorne
