Sliced thin and cooked quickly calves liver is a luxurious treat, tender and full of flavour. We have a recipe and cooking tips here with a classic combination of flavours; liver, bacon and onions, that is very hard to beat.
The quantities below are for two people allow 45 minutes for cooking and preparation.
Ingredients For Calves Liver, Bacon And Onions
Two slices of calves liver from Morley Butchers
4 rashers of smoked streaky bacon from Morley Butchers
Salt and pepper for seasoning
Olive oil for frying
1 large red onion sliced
A few fresh sage leaves chopped
50 g butter
Balsamic vinegar – try for a good quality thick/sticky version that will have some sweetness
Cooking Method Calves Liver, Bacon And Onions
First heat you oven to 120 °C and put in the bacon rashers. Cook them slowly and you will achieve tasty flat and golden crispy slices.
Place the sliced onion into a heavy bottom pan with the butter and fry gently (along with the chopped sage) until they become soft and translucent. Add in a splash of the balsamic vinagar and let it reduce to a sticky consistancy.
Pat the calves liver slices dry with kitchen towel, season well with some chunky salt and freshly ground pepper, dust with a little flour.
Heat a little oil in a frying pan and cook the slices for 2 minutes on each side. Do not cook for too long as the the liver will dry out and can become tough. NB Times will vary depending on the thickness of the slice. You can always check how well done they are by making a small incision with a sharp knife. Aim for medium rare.
Serve right away, garnish with a spoonfull of the onions and two bacon rashers.