Liver & bacon sauté with potatoes & parsley
Ingredients
- 400 g new potatoes
- 2 tbsp olive oil
- 4 spring onions trimmed and each cut into 2-3 pieces on the diagonal
- 4 rashers of unsmoked bacon snipped into pieces
- 1 tbsp plain flour
- 1 tsp paprika plus extra for sprinkling
- 175 g veal's liver sliced into thin strips
- 20 g pack flatleaf parsley chopped
- 150 ml hot vegetable stock made with bouillon powder
- 4 tbsp soured cream
Instructions
- Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
- Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
- Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
- Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
- Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.