Recipe Details
Title Pan fried calves liver with dry cured bacon and balsamic caramelised onions served with root vegetable and rocket puree
Author Rick Stein
Portions 2
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 774.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Butter, unsalted25 Gram
Onions, raw1 Large
Sugar, granulated1 Pinch
Vinegar1.5 Teaspoon
Liver, calf, raw275 Gram
Oil, sunflower1 Tablespoon
Salt, table1 Pinch
Pepper, black1 Pinch
Swede, raw225 Gram
Carrots225 Gram
Potato, average, raw225 Gram
Butter, unsalted25 Gram
Rocket, wild20 Gram
Salt, table1 Pinch
Pepper, black1 Pinch
Pork, bacon, streaky, raw6 Unit
Flour, wheat, white, plain15 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 850
Protein 88.54%
Other Carbohydrate 22.79%
Sugar 21.08%
Fat Saturated 106.32%
Fat Unsaturated 50.55%
Fiber 40.19%
Sodium 47.88%
Salt 49.90%
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Recipe Method
1. Preheat the grill to high. Melt the butter in a large frying pan and fry the halved and thinly sliced onions and a pinch of sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned. 2. Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm. 3. Grill the bacon (thinly sliced dry cured, rind remove) until beginning to crisp at the edges. Keep warm. 4. Season the liver (very thinly sliced) on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess. 5. Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside. 6. To make the root vegetable and rocket pur