AuthoradminCategoryDifficultyBeginner
Yields2 Servings
Total Time45 mins
Nutrition Facts

Servings 2


Amount Per Serving
Calories 540
% Daily Value *
Total Fat 32g50%
Saturated Fat 10g50%
Net Carbohydrate 41g14%
Dietary Fiber 3g12%
Sugars 0g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 400 g new potato
 2 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
 4 rashers of unsmoked bacon , snipped into pieces
 1 tbsp tbsp plain flour
 1 tbsp tsp paprika , plus extra for sprinkling
 175 g lamb's liver , sliced into thin strips
 20 g pack flatleaf parsley , chopped
 150 ml hot vegetable stock (made with bouillon powder)
 4 tbsp tbsp soured cream
1

Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

2

Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

3

Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

4

Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

5

Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Ingredients

 400 g new potato
 2 spring onions , trimmed and each cut into 2-3 pieces on the diagonal
 4 rashers of unsmoked bacon , snipped into pieces
 1 tbsp tbsp plain flour
 1 tbsp tsp paprika , plus extra for sprinkling
 175 g lamb's liver , sliced into thin strips
 20 g pack flatleaf parsley , chopped
 150 ml hot vegetable stock (made with bouillon powder)
 4 tbsp tbsp soured cream

Directions

1

Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

2

Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

3

Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

4

Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

5

Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Liver & bacon sauté with potatoes & parsley
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