Pan Fried Liver and Bacon

Liver and onions is a great British favourite and makes a fabulous meal in just a few minutes. This low-fat recipe includes a modern twist by serving the liver on a bed of onion and bacon drizzled with sticky balsamic vinegar. Flash frying the liver keeps it melt in the mouth succulent. 204 cals 3.9% fat

24 votes
Facebook digg Delicious Stumble Twitter Reddit Email me
ADD TO MY PLAYLIST

Latest 400 videos

Print Recipe

Pan-fried liver and bacon

Nutritional Info

Serves
4
Fat per serving
3.90%
Calories per serving
204KCal

Ingredients

  • 400g sliced lamb's liver
  • 2 red onions, sliced
  • 4 back bacon rashers, chopped
  • 1 tbsp chopped fresh thyme
  • 2 tbsps good-quality balsamic vinegar
  • salt and cracked black pepper

Cooking Instructions

  1. Preheat a non-stick frying pan.
  2. Season the liver with salt and black pepper and dry-fry until lightly browned, then remove from the pan and continue cooking until the onion is soft. Add the thyme and then the balsamic vinegar and stir well to de-glaze the pan.
  3. Transfer the liver to serving plates, drizzle with the bacon and onion and serve with 115g boiled new potatoes (with skins) per person and additional green vegetables.

Tips

Take care not to overcook the liver or it will become tough.

Would you like to Comment?

Register with rosemaryconley.tv for a free account or sign in if you are already registered with us.

 
 

Advanced Search

loading search results...

Search for:

Categories:

Find results in:

No results found.

My Playlist

rosemary conley family of websites: rosemaryconley.com / rosemaryconleyonline.com