Recipe Details
| Title | Pan fried calves liver with dry cured bacon and balsamic caramelised onions served with root vegetable and rocket puree |
|
| Author | Rick Stein | |
| Portions | 2 | |
| Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 774.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Butter, unsalted | 25 Gram |  |
| Onions, raw | 1 Large | |
| Sugar, granulated | 1 Pinch | |
| Vinegar | 1.5 Teaspoon | |
| Liver, calf, raw | 275 Gram | |
| Oil, sunflower | 1 Tablespoon | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Swede, raw | 225 Gram | |
| Carrots | 225 Gram | |
| Potato, average, raw | 225 Gram | |
| Butter, unsalted | 25 Gram | |
| Rocket, wild | 20 Gram | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Pork, bacon, streaky, raw | 6 Unit | |
| Flour, wheat, white, plain | 15 Gram |  |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 850 |  |
| Protein | 88.54% | |
| Other Carbohydrate | 22.79% | |
| Sugar | 21.08% | |
| Fat Saturated | 106.32% | |
| Fat Unsaturated | 50.55% | |
| Fiber | 40.19% | |
| Sodium | 47.88% | |
| Salt | 49.90% | |
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Recipe Method
1. Preheat the grill to high. Melt the butter in a large frying pan and fry the halved and thinly sliced onions and a pinch of sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned. 2. Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm. 3. Grill the bacon (thinly sliced dry cured, rind remove) until beginning to crisp at the edges. Keep warm. 4. Season the liver (very thinly sliced) on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess. 5. Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside. 6. To make the root vegetable and rocket pur