Bikers on a Budget Recipe: Liver and Bacon with Onions and Gravy
A great dish that most Mums used to cook every week when we were young. This is best made with lambs’ liver, but if your're feeling posh, use calves’ liver instead and simmer the onions with a good slurp of marsala wine instead of making a traditional gravy.
450g lambs’ liver, sliced and fully thawed if frozen
1 tbsp sunflower oil
2 tbsp plain flour
1 medium-large onion, peeled, halved lengthways and sliced
125g rindless streaky bacon rashers, each cut into 4-5 short lengths
1 beef stock cube
500ml just-boiled water
1-2 tsp tomato ketchup
flaked sea salt and freshly ground black pepper
Rinse the lambs’ liver in a colander under cold water. Drain well on kitchen paper. Melt half the butter with the oil in a large non-stick frying pan over a high heat.
Put the flour in a large bowl and season with plenty of salt and pepper. Add half the lambs’ liver to the bowl and toss lightly in the flour to coat. Place each slice carefully in the hot fat and cook for 1-2 minutes on each side until lightly browned but not completely cooked through. Transfer to a plate. Toss the remaining liver in the seasoned flour and brown in the pan as before. Transfer to the same plate as the first batch.
Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for 8-10 minutes more or until the onion is pale golden brown and the bacon is beginning to crisp, stirring often.
Sprinkle over the flour and stir into the onion and bacon for a minute or so. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and pepper.
Return the liver to the pan and heat through in the onion gravy for 1-2 minutes until hot. Serve the liver and bacon with creamy mashed potatoes and lots of freshly cooked greens.