Pan-fried Liver, Bacon and Onions
4 rashers of bacon, chopped into pieces
2tbsp seasoned plain flour
Pinch of dried sage
400g liver, sliced
1tbsp rapeseed oil
1 onion, thinly sliced
300ml beef stock
1tbsp tomato puree
If you’re a liver lover, this pan-fried liver recipe is the dish for you – and if you’re not, this is a simple introduction to cooking liver, simple and if you’re not, this is a simple introduction to cooking liver, simple and simply delicious.
While you’re popping into our award winning butchery department at our Harrogate farm shop, to grab your Yorkshire liver and bacon, make sure you pick up our True Foods rich beef stock. With all real ingredients, it really helps make the dish.
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Dust the liver with the seasoned flour and sage. Fry the bacon in a large non stick frying pan until crisp, then remove and set aside. Heat the oil in a pan and brown the liver for about 1m30s on each side and remove from the pan.
Fry the onion until softened, stir in the stock and puree and boil for 5 minutes. Return the liver and bacon to the pan and cook for a further 3 – 4 minutes.
Serve with a jacket potato and spring greens.