Ingredients with Measurements:
- 4 slices of calf's liver, about 1/2 inch thick
- 8 slices of bacon
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 12 fresh sage leaves
Special equipment needed:
- Large skillet
- Tongs
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, and pepper.
2. Dredge each slice of liver in the flour mixture, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the liver slices to the skillet and cook for 2-3 minutes on each side, or until browned and cooked through.
5. Remove the liver slices from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
6. In the same skillet, cook the bacon slices until crispy, then remove them from the skillet and place them on the plate with the liver slices.
7. In the same skillet, melt the butter over medium heat.
8. Add the sage leaves to the skillet and fry for about 30 seconds on each side, or until crispy.
9. Remove the sage leaves from the skillet and place them on the plate with the liver and bacon.
10. Serve the liver and bacon with the fried sage leaves on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the liver and bacon, medium heat for frying the sage leaves.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 520
Fat per serving: 37g
Protein per serving: 30g
Carbohydrates per serving: 14g
Fiber per serving: 1g
Sugar per serving: 0g
Sodium per serving: 940mg
Substitutions for ingredients:
- Pork liver can be used instead of calf's liver.
- Butter can be substituted with margarine or vegetable oil.
- Fresh thyme or rosemary can be used instead of sage.
Variations:
- Add sliced onions to the skillet when cooking the liver and bacon.
- Serve the liver and bacon with mashed potatoes or roasted vegetables.
- Make a sauce by deglazing the skillet with white wine or beef broth and adding a tablespoon of Dijon mustard and a tablespoon of cream.
Tips and tricks:
- Make sure the liver slices are at room temperature before cooking to ensure even cooking.
- Don't overcrowd the skillet when cooking the liver and bacon, as this can cause the meat to steam instead of brown.
- Use a splatter guard when cooking the bacon to prevent oil from splattering.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the liver and bacon in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
Arrange the liver and bacon slices on a platter and top with the fried sage leaves.
Garnishes:
Garnish with additional fresh herbs, such as parsley or thyme.
Pairings:
This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad would all be great side dishes for this meal.
Troubleshooting advice:
- If the liver slices are tough, they may have been overcooked. Try reducing the cooking time or using a meat thermometer to ensure they are cooked to the correct temperature.
- If the bacon is not crispy, try cooking it for a few more minutes or increasing the heat.
Food safety advice:
Make sure to cook the liver to an internal temperature of at least 160°F to ensure it is safe to eat.
Food history:
Liver and bacon is a classic British dish that dates back to the 18th century.
Flavor profiles:
This dish is savory and rich, with the saltiness of the bacon complementing the earthy flavor of the liver and the fragrant, crispy sage leaves adding a pop of freshness.
Serving suggestions:
Serve this dish as a hearty dinner or as a special brunch dish.
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