Liver and bacon with caramelised onions and Italian-style greens
Classic liver and bacon with a rich onion gravy. Rick pairs it here with refreshing Italian-inspired greens, complementing the deep gamey flavours of this dish. A simple and satisfying midweek treat.
Ingredients
- 15²µ/½´Ç³ú butter
- 1 large onion, thinly sliced
- pinch of sugar
- 1½ tsp balsamic vinegar
- 100–150ml/3½fl oz–5fl oz beef stock
- 6 thinly sliced rashers of streaky bacon, rind removed
- 300g/10½oz calf’s liver, thinly sliced
- 15²µ/½´Ç³ú flour, for dusting
- 1 tbsp sunflower oil
- salt and freshly ground black pepper
For the Italian-style greens
- 20²µ/¾´Ç³ú butter
- 1 shallot, finely chopped
- 200g/7oz savoy cabbage, spring greens or kale, shredded
- small handful parsley, chopped
- salt and freshly ground black pepper
Method
Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7–8 minutes until the onion is nicely browned, stirring frequently.
Season the onions with salt and pepper, then add the balsamic vinegar and stock – the exact amount will depend on the size of your pan and how quickly the liquid cooks down – and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm.
Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm.
Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle.
Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato.
Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste.
Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside.
