Hairy Bikers Liver and Bacon Recipe
Love a quick and hearty meal? This Hairy Bikers Liver and Bacon recipe hits the spot. It's simple and tasty and full of flavor. Rich liver meets crispy bacon in a creamy gravy.
Ingredients
- 500 g lamb's liver sliced thin
- 8 rashers smoked bacon
- 2 large onions sliced
- 2 tbsp plain flour
- 500 ml beef stock
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 tbsp vegetable oil
- Fresh parsley chopped (for garnish)
Instructions
Prep the Liver
- Rinse the liver slices under cold water. Pat dry with kitchen paper. Dust lightly with half the flour. Season with salt and pepper. This takes 5 minutes. Set aside for flavor.
Cook the Bacon
- Heat 1 tbsp oil in a large frying pan over medium heat. Add bacon rashers. Fry until crispy and golden. Takes about 4 minutes. Remove bacon. Keep warm on a plate.
Sauté the Onions
- In the same pan, add sliced onions. Cook in bacon fat until soft and golden. Stir often for 5 minutes. They turn sweet and tasty. Scoop out half. Set aside with bacon.
Brown the Liver
- Turn heat to high. Add liver slices to the pan. Fry for 2 minutes each side. They should brown nicely but stay pink inside. Remove liver. Place with bacon and onions.
Make the Gravy
- Melt butter in the pan. Stir in remaining flour. Cook for 1 minute to make a roux. Slowly pour in beef stock. Whisk until smooth. Add thyme. Simmer for 5 minutes. Gravy thickens nicely.
Combine and Simmer
- Return liver, bacon, and onions to the pan. Stir gently into gravy. Simmer on low for 3-4 minutes. Everything heats through. Taste and adjust salt. Garnish with parsley.
Notes
- Use fresh liver for best taste. Avoid frozen if possible.
- Soak liver in milk for 30 minutes first. It cuts bitterness.
- Swap lamb liver for calf's liver. Milder flavor.
- Add mushrooms with onions for extra earthiness.
- Make it spicy: Sprinkle chili flakes in gravy.
- For gluten-free, use cornstarch instead of flour.
- Double gravy for mash lovers.