LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
LIVER AND ONIONS AND GRAVY
This simple lamb liver and onions recipe is a great way to eat lamb liver. Combine with some mashed potatoes of mashed parsnips for a true feast.
Provided by Gav
Categories Mains
Time 1h15m
Number Of Ingredients 11
Steps:
- Cut the liver as you wish to serve it. Then soak the liver in the milk in the fridge for between one and two hours before cooking.
- Discard the milk and wash and dry the liver. Then lightly coat it in seasoned flour.
- Fry the bacon until crispy and then remove from pan. Fry the garlic and onion in the vegetable oil in the same pan for a few minutes.
- Then add the liver to the same pan and fry it on both sides until it is done as you like it. Cook probably for about 2 minutes each side. Then remove the liver from the pan.
- Add the bacon back to the pan. Then add the crumbled oxo cube, gravy granules and some hot water (if you are boiling vegetables use some of that water to make the gravy, to get all the vitamins).
- Bring the liquid to the boil and then add the liver back to the pan. Cook for about 2 minutes extra and then serve up. (To check that the liver is cooked, it should no longer be bloody inside).
LIVER AND ONIONS
I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.
Provided by Kayne
Categories Beef Organ Meats
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
- Combine the flour, pepper and salt, mix well.
- Coat the liver thoroughly in the flour mixture.
- Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
- When all done, reheat the onions in remaining butter.
- Serve the onions on top of the liver.
Nutrition Facts : Calories 1541.8, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4
LIVER, BACON & ONIONS
Provided by Jamie Oliver
Categories Meals for one Pork Bread
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
- Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
- Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
- Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
- Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.
Nutrition Facts : Calories 362 calories, Fat 13.1 g fat, SaturatedFat 3 g saturated fat, Protein 29 g protein, Carbohydrate 32.2 g carbohydrate, Sugar 5.9 g sugar, Sodium 1.1 g salt, Fiber 2.5 g fibre
LIVER AND BACON WITH ONIONS AND GRAVY
The Hairy Bikers' traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
- Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
- Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1-2 minutes on each side until lightly browned, but not completely cooked through.
- Transfer the slices to a plate and repeat with the remaining liver.
- Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
- Add the bacon to the pan and cook, stirring from time to time, for 8-10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
- Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
- Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
- Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
- Return the liver to the pan with the onion gravy for just 1-2 minutes to warm it through and finish cooking.
- Serve the liver and bacon with some mash and freshly cooked greens.
BEEF LIVER AND ONIONS
Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium-rare it's tender and sweet.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
- Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
- Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 225 kcal, Fat 11 g, SaturatedFat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g
LAMB'S LIVER WITH CARAMELISED ONIONS
Tender lamb's liver is coated in a glossy balsamic glaze with caramelised onions, and served with a generous helping of herb mash.
Time 35m
Yield 2
Number Of Ingredients 1
Steps:
- Peel the potatoes then cut into small chunks and cook in boiling water for 10-15 minutes or until tender. Meanwhile, heat the oil in a large, heavy-based frying pan, preferably non-stick. Add the onion and sugar and fry gently for 10-15 minutes, stirring frequently until the onions are golden. Remove any veins from the liver slices. Pat the meat dry with kitchen paper, and lightly season. Push the fried onions to one side of the pan, add the liver slices and fry gently for 1-2 minutes on each side until lightly browned. Add 100ml cold water and the balsamic glaze to the pan, then stir until the liver and onions are coated in glossy juices. Remove from the heat. Drain the potatoes and return to the pan. Add the milk and plenty of black pepper, then mash until smooth. Stir the parsley and sage through. Pile onto serving plates with the liver, onions and pan juices, and serve with lightly steamed purple sprouting broccoli and courgettes.
Nutrition Facts : Nutritional Info Typical values per serving Energy 2267.728kJ 542.0kcal Fat 16.1g Saturated Fat 3.8g Sugars 23.6g Salt 0.4g Click here for more information about health and nutrition
LIVER AND BACON WITH ONION GRAVY
A good plate of liver and bacon has always been one of our favourite meals so we're dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.
Categories Main
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½-2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate. Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2-3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.
BEEF LIVER AND ONIONS
I know that a lot of people don't care for liver and I have to admit we go through spurts on having it. But when we do, this is our favorite recipe.
Provided by lazyme
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat liver with flour; set aside.
- Brown bacon; drain on paper towels.
- Brown onions in drippings.
- Brown liver quickly in same skillet, about 1 minute on each side.
- Drain fat.
- Combine broth, water, liver, pepper and tarragon.
- Cover and simmer 20 minutes until liver is fork tender.
- Uncover; top with bacon.
- Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
PAN COOKED LAMBS LIVER AND ONIONS
Pan Cooked Lambs Liver and Onions
Yield 2
Number Of Ingredients 10
Steps:
- Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.Season the flour with salt and black pepper and coat the liver.Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.Serve with parsnip mash and seasonal vegetables.
Nutrition Facts : Calories 378, Fat 20.799999, SaturatedFat 9, Carbohydrate 18, Sugar 5.6, Fiber 2.4, Protein 31, Sodium 3
LIVER AND ONIONS
Lashings of Luverly' Liver
Provided by paulkiely
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
- Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
- Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.
More about "james martin liver and onions food"
JAMES MARTIN SHARES BATTER TIP TO GET THE PERFECT ONION ...
From express.co.uk
Author Mared Gruffydd
LIVER AND ONION GRAVY - PINCH OF NOM
From pinchofnom.com
4.2/5 (22)Category DinnerCuisine BritishTotal Time 20 mins
- Peel the onions. Chop one of them roughly and cut the other one into slices. Peel and chop the carrot.
- Season the liver with a little sea salt and freshly ground black pepper. Carefully put the liver in the hot pan and cook for 2-3 minutes. Turn each piece and cook for another 2 or 3 minutes.
- Remove the liver from the pan and set aside. Spray the pan with some more low calorie cooking spray. Cook the onion slices until they start to soften and colour. Remove them from the pan and set aside with the liver.
LAMB'S LIVER WITH CARAMELISED RED ONION RECIPE ... - RIVERFORD
From riverford.co.uk
Servings 4Total Time 30 mins
- Preheat oven to 120°C/Gas ½. Dust the slices of lamb's liver with seasoned flour. Melt half the butter until foaming, then fry off the livers over a fairly high heat until browned on both sides but left pink inside - only a couple of minutes each side - then move to the warm oven to rest.
- Add stock to the pan and swirl around to incorporate meat juices then whisk in the crème fraiche - keep warm.
- Add the rest of the butter to a sauté pan and fry off the onion with cumin, salt and pepper over a medium heat to give it colour without burning or over-browning. As it begins to soften sprinkle over the sugar and continue until it's luxuriously sticky-sweet. Finish with a few drops of balsamic to taste.
SIMPLE LIVER AND ONIONS RECIPE - LADY LEE'S HOME
From ladyleeshome.com
5/5 (3)
- When the onions are brown (usually about 15 minutes or so...) add the seasonings and the cup of water. Increase the heat and bring to boil.
LIVER AND ONIONS (2 DIFFERENT WAYS) - CLOVER MEADOWS BEEF
From clovermeadowsbeef.com
- Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
- Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
HOW TO MAKE MOROCCAN FRIED LIVER AND ONIONS RECIPE ...
From pinterest.com.au
4.2/5 (93)Total Time 1 hr 15 minsServings 3
VENETIAN STYLE LIVER AND ONIONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (9)Total Time 1 hr 5 minsCategory Entree, DinnerCalories 403 per serving
ITALIAN STYLE LAMB'S LIVER WITH PASTA | THE SCOTCH KITCHEN
From makeitscotch.com
Ratings 1Category RecipesCuisine Italian
LIVER AND ONIONS - MRFOOD.COM
From mrfood.com
Category Beef
CALF'S LIVER WITH SAUTé HISPI CABBAGE, MASHED ... - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
LIVER VENEZIANA | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralCategory Italian Recipes, Offal, Summer, Recipes For 2Servings 2
MELLOW LIVER AND ONIONS - CANADIAN LIVING
From canadianliving.com
JAMES MARTIN'S SATURDAY MORNING: HOW TO MAKE THE BEST ...
From hannapirita.com
JAMES MARTIN CHICKEN LIVER PATE WITH BRANDY RECIPES
From tfrecipes.com
HOW TO COOK BEEF LIVER AND ONIONS WITH GRAVY RECIPES …
From stevehacks.com
JAMES MARTIN LIVER AND ONIONS RECIPES
From tfrecipes.com
LIVER AND ONIONS - REVIEW OF JAMES BAY INN PUB, VICTORIA ...
From tripadvisor.com
JAMES MARTIN’S SAUTéED CHICKEN LIVERS AND MUSHROOMS ON ...
From pinterest.ca
NIGEL SLATER'S CLASSIC LIVER AND BACON RECIPE | FOOD | THE ...
From theguardian.com
CALVES LIVER, ONION GRAVY, ONION RINGS ... - JAMES MARTIN …
From jamesmartinchef.co.uk
JAMES MARTIN'S CHICKEN LIVERS AND MUSHROOMS ON TOAST RECIPE
From lovefood.com
WHERE TO BUY LIVER PUDDING - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
NIGEL SLATER'S LAMB'S LIVER WITH ONION AND SEVILLE-ORANGE ...
From theguardian.com
FRIED LAMBS LIVER AND ONIONS RECIPE BY MANDY - COOKPAD
From cookpad.com
JAMES MARTIN’S SAUTéED CHICKEN LIVERS AND MUSHROOMS ON ...
From in.pinterest.com
CALVES LIVER, ONION GRAVY, ONION RINGS AND MASH | JAMES ...
From pinterest.com
CALVES' LIVER WITH ONION GRAVY AND MASH | JAMES MARTIN ...
From pinterest.com
SIMPLE MELT IN THE MOUTH CALVES LIVER RECIPE | THE COTTAGE ...
From cottagesmallholder.com
CALVES' LIVER WITH ONION GRAVY AND MASH - JAMES MARTIN …
From jamesmartinchef.co.uk
JAMES MARTIN’S SAUTéED CHICKEN LIVERS AND MUSHROOMS ON ...
From pinterest.ca
COOKING CALVES LIVER RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN LIVER AND ONIONS RECIPE FOOD NETWORK
From whatobuild.com
CALVES LIVER RECIPE JAMES MARTIN | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love