How to Cook Liver and Bacon With This Really Easy Recipe
This recipe for liver and bacon is one of my favourites. It’s quick and easy. It’s also clean, protein packed and cheap (serves 2 and 2 kids).
400g Lamb’s liver
2 rashers of back or turkey bacon, chopped
1 large white onion, sliced
1/2 a medium white or savoy cabbage, chopped
100ml Low sodium vegetable stock
2 tbsp red wine vinegar
1 tsp English mustard
3 tbsp olive or rapeseed oil
Step 1. Add 1tbsp of olive to a frying pan and fry the onions and bacon over a medium heat until the bacon is cooked and the onions are soft. Set aside.
Step 2. Remove the liver from its packaging and use kitchen roll to soak up any excess liquid. Add 1tbsp oil to pan and sear liver in batches on a high heat.
Step 3. Turn the heat down and add to the liver the onions, bacon, stock, vinegar and mustard. Simmer lightly until the sauce is reduced and thickened.
Step 4. While this is happening add remaining oil to a large wok and add cabbage. Saute until the cabbage has softened. Add a little water and cover. Once cabbage is cooked, serve on a plate with the liver and bacon mix on top.
You could also try serving with kale instead of cabbage. I like to cook my kale in a similar way with a little chopped red onion. If you end up with leftovers, why not try it for breakfast with scrambled eggs to give you energy for those morning workouts.