Hairy Bikers Liver And Bacon

This Hairy Bikers Liver And Bacon is a hearty and flavorful recipe, which uses lambs’ or calves’ liver and bacon rashers. It’s a classic comfort food recipe, ready in about 20-25 minutes.

Hairy Bikers Liver And Bacon Ingredients

• 450g lambs’ or calves’ liver, sliced (thawed, if frozen)
• 4 tsp plain flour
• 20g butter
• 1 tsp sunflower oil
• 1 medium onion, fairly thinly sliced
• 2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
• 500ml beef stock, made with 1 stock cube
• 2 tsp tomato ketchup
• Flaked sea salt
• Freshly ground black pepper

How To Make Hairy Bikers Liver And Bacon

1. Prepare liver: Rinse the sliced liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the plain flour into a large bowl and season generously with salt and pepper. Add the liver to the bowl and turn it in the flour until each slice is lightly coated.
2. Brown liver: Melt half of the butter with the sunflower oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver. Add the liver to the pan using tongs. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through. Pop them onto a plate and set aside.
3. Sauté onion and bacon: Turn down the heat in the same frying pan and melt the remaining butter. Add the thinly sliced onion and cook for about a minute, stirring to separate the layers. Next, add the bacon strips and cook together with the onion for another 5 minutes, or until the onion is softened and pale golden brown, stirring often.
4. Make gravy: Sprinkle the remaining flour over the onion and bacon mixture and cook for a few seconds, stirring constantly. Slowly pour the hot beef stock into the pan, stirring continuously to prevent lumps. Bring the gravy to a simmer. Stir in the tomato ketchup and cook over a medium heat until the gravy is thickened and glossy.
5. Heat through and serve: Put the browned liver back into the pan with the onion gravy. Heat it through for 2–3 minutes until hot, stirring gently. Season to taste with salt and pepper. Serve the liver and bacon immediately with a small portion of mashed potatoes and plenty of freshly cooked green vegetables.

Recipe Tips

• Don’t overcook liver: Liver cooks very quickly. Browning it lightly and then just heating it through in the gravy ensures it remains tender and doesn’t become tough.
• Remove excess flour: Tapping off excess flour before frying prevents the coating from becoming too thick or pasty.
• Stirring gravy: Stir the gravy constantly as you add the stock to prevent lumps and ensure a smooth consistency.
• Seasoning: Taste the gravy before adding the liver and again before serving. Adjust salt and pepper as needed.
• Fresh ingredients: Using fresh liver and good quality bacon will significantly enhance the flavor of this classic dish.

What To Serve With Liver And Bacon

This rich and savory dish is best served with simple sides that complement its flavors.

• Creamy mashed potatoes
• Steamed green beans
• Broccoli florets
• Buttered peas
• Crusty bread for soaking up the gravy

How To Store Liver And Bacon

• Refrigerate: Store leftover cooked liver and bacon in an airtight container in the refrigerator for up to 1-2 days. Reheat gently on the hob or in the microwave. Be aware that liver can become tougher upon reheating.
• Freeze: It is generally not recommended to freeze cooked liver as its texture can become rubbery and unpleasant upon thawing and reheating. It’s best enjoyed fresh.

FAQs

• What kind of liver is best for this recipe? Lambs’ or calves’ liver are preferred for their tenderness and milder flavor compared to beef or pig liver.
• Can I use smoked bacon? The recipe specifies lean back bacon. While smoked bacon would add a different flavor, ensure it’s rindless and lean to avoid too much grease.
• Why is my liver tough? Liver becomes tough very quickly if overcooked. Ensure you only lightly brown it initially and then heat it through briefly in the gravy.
• Can I make the gravy thicker? If your gravy isn’t as thick as desired, you can add a cornflour slurry (1 tsp cornflour mixed with 2 tsp cold water) and stir it into the simmering gravy until it thickens.
• Is it necessary to rinse the liver? Rinsing the liver in cold water and patting it dry helps to remove any residual blood and can make the flavor milder for some.

Hairy Bikers Liver And Bacon

Course: The Hairy Bikers

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

450

kcal

A hearty and savory classic featuring tender pan-fried liver and crispy bacon in a rich onion gravy, perfect for a comforting meal

Ingredients

• 450g lambs’ or calves’ liver, sliced (thawed, if frozen)
  

• 4 tsp plain flour
  

• 20g butter
  

• 1 tsp sunflower oil
  

• 1 medium onion, fairly thinly sliced
  

• 2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
  

• 500ml beef stock, made with 1 stock cube
  

• 2 tsp tomato ketchup
  

• Flaked sea salt
  

• Freshly ground black pepper

Directions

• Prepare liver: Rinse liver, pat dry. Toss 2 tsp flour with salt and pepper in a bowl. Coat liver slices lightly.
  
• Brown liver: Melt ½ butter with oil in a large non-stick pan over medium heat. Tap excess flour off liver, add to pan. Cook 1½-2 minutes per side until lightly browned, not fully cooked. Transfer to plate.
  
• Sauté onion and bacon: Reduce heat, melt remaining butter in same pan. Add sliced onion, cook 1 minute, stirring. Add bacon, cook 5 more minutes until onion softened and pale golden, stirring often.
  
• Make gravy: Sprinkle remaining flour over onion and bacon, cook few seconds, stirring. Slowly pour in hot beef stock, stirring constantly. Bring to simmer. Stir in ketchup, cook over medium heat until gravy thickens and is glossy.
  
• Heat and serve: Return liver to pan with gravy. Heat through 2-3 minutes until hot, stirring. Season to taste. Serve with mashed potatoes and greens.