Ingredients with Measurements:
- 4 slices of calf's liver, about 1/2 inch thick
- 8 slices of bacon
- 1 head of garlic
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Oven
- Roasting pan
- Skillet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the top off the head of garlic and place it in a roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes, or until the garlic is soft and golden brown.
3. While the garlic is roasting, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside.
4. Season the calf's liver with salt and pepper. In the same skillet used to cook the bacon, heat 1 tablespoon of olive oil over medium-high heat. Add the calf's liver and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness.
5. Remove the roasted garlic from the oven and let it cool for a few minutes. Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
6. Serve the calf's liver and bacon with the mashed roasted garlic on top.
Time:
Preparation time: 10 minutes
Cooking time: 40-50 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 28g
Protein: 34g
Carbohydrates: 6g
Fiber: 1g
Sugar: 1g
Sodium: 700mg
Substitutions for ingredients:
- Beef liver can be used instead of calf's liver.
- Turkey bacon can be used instead of regular bacon.
- Other types of oil, such as vegetable oil or canola oil, can be used instead of olive oil.
Variations:
- Add sliced onions to the skillet when cooking the calf's liver for extra flavor.
- Use different herbs and spices to season the calf's liver, such as thyme or rosemary.
- Serve the dish with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to not overcook the calf's liver, as it can become tough and dry.
- Use a meat thermometer to ensure the calf's liver is cooked to your desired doneness.
- To make the dish more flavorful, deglaze the skillet with a splash of red wine after cooking the calf's liver.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the dish on a bed of mashed potatoes or with a side of roasted vegetables. Garnish with fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
Mashed potatoes or roasted vegetables.
Troubleshooting advice:
- If the calf's liver is tough, it may have been overcooked. Cook the liver for a shorter amount of time next time.
- If the roasted garlic is not golden brown, roast it for a few more minutes until it is golden brown.
Food safety advice:
Make sure to cook the calf's liver to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Liver and bacon is a traditional British dish that dates back to the 18th century. It was a popular dish among the working class due to its affordability and high nutritional value.
Flavor profiles:
The dish has a rich and savory flavor, with the roasted garlic adding a sweet and nutty flavor.
Serving suggestions:
Serve the dish with a side of mashed potatoes or roasted vegetables for a complete meal.
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