Pan-fried liver and bacon with caramelized red onions

Pan-fried liver and bacon with caramelized red onions

Serves 2

Ingredients

  • 1 tbsp olive oil and a knob of butter

  • 2 medium red onions, thinly sliced

  • leaves from 1 sprig fresh thyme or pinch dried thyme

  • salt and pepper

  • pinch of sugar

  • 6 slices pancetta or 4 rashers streaky bacon

  • 4 x 1 cm slices Scotch Lamb's liver

  • 4 tbsp milk

  • 1 tbsp plain flour, seasoned with salt and pepper and a pinch of mustard powder

  • 4 tbsp Madeira mixed with 4 tbsp water

Cooking Method

  1. First prepare the onions. Heat a non-stick pan, add the oil and butter and when the butter is foaming add the onions and cook over a low heat for 5 to 8 minutes, until softened and translucent, don’t allow them to brown at this stage. Sprinkle the thyme leaves, salt, pepper and sugar over the onions and continue to cook, stirring from time to time until they are brown and well caramelized, about 30 minutes in all.
  2. Meanwhile turn the slices of liver in the milk and leave to soak for 5 minutes, then drain, discard the milk and pat the liver dry with kitchen paper. Toss the liver in the seasoned flour, shaking off any excess.
  3. Heat a non-stick pan and cook the pancetta or bacon until crisp and reserve the fat to cook the liver. Keep the pancetta warm while you fry the liver for 3 to 5 minutes on each side until golden brown. Set aside with the pancetta.
  4. Add the Madeira and water to the pan and let it bubble for a minute or two and incorporate all the sticky bits from the base of the pan into the sauce. Add the liver slices and onions to the sauce to heat through and to make sure the liver is cooked through, although it can be a little pink in the middle if you like.
  5. Transfer the liver to warmed plates, spoon over the onions and sauce and top with the pancetta.
  6. Delicious served with creamy mashed potatoes and steamed cabbage.

Serving suggestions

  1. Delicious served with creamy mashed potatoes and steamed cabbage.

Nutritional information

  • Kcals 497

  • Fat 29.5g

  • Protein 37.5g

  • Carbohydrate 21.9g

  • Sugar 10.5g

  • Salt 2.7g

Where can I buy Scotch Beef and Scotch Lamb?

Scotch Beef and Scotch Lamb PGI are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef and Scotch Lamb PGI at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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