Pan-Fried Calves' Liver with Dry-Cured Bacon and Balsamic Caramelised Onions

Pan-fried calves' liver paired with crispy bacon, balsamic onions, and a smooth root vegetable and rocket purée.

Dinner Bacon Main Course Root Vegetables Liver

Estimated Nutrition

Calories

825.2

kcal / serving

1650.4 kcal total

Carbs

37.4g

per serving

74.8 g total

Fat

51.3g

per serving

102.5 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

Flour

Seasoned for dusting

CondimentsSauces

7.5

Balsamic Vinegar

Dairy

Butter

For frying onions

Butter

For the purée

Meat

piece

Dry-Cured Streaky Bacon

Thinly sliced, rind removed

275

Calves' Liver

Very thinly sliced

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Sunflower Oil

Vegetables

piece

Onion

Halved and thinly sliced

225

Swede

Peeled and cut into chunks

225

Carrots

Peeled and cut into chunks

225

Potatoes

Peeled and cut into chunks

handful

Rocket

Fresh leaves

Method

Preheat the grill to high.

Fry sliced onions and sugar in 15g butter for 8 minutes until browned.

Season with salt, pepper, and balsamic vinegar and keep warm.

Grill the bacon until the edges are crisp.

Coat the seasoned liver lightly in flour and pat off excess.

Pan-fry the liver in oil over high heat for 30 seconds per side.

Boil swede, carrots, and potatoes for 20 minutes until tender.

Drain vegetables and blend with 25g butter into a smooth purée.

Heat the purée to dry it out, stir in rocket, and serve with liver and onions.