Liver & Onion with Crispy Bacon and Parsley Mash
No Count recipe
Serves: 4
700 g potatoes - mashed
Frylight spray and a bit of water
400 g liver sliced
4 heaped tsp of Onion Gravy Granules
4 rashers bacon lean
1 tsp fresh parsley, chopped
1 Onion
4 heaped tsp of Onion Gravy Granules
4 rashers bacon lean
1 tsp fresh parsley, chopped
1 Onion
Spray pan with frylight and add bit of water, add the onions
and cook for 5-10 minutes until and caramelised. Transfer to a plate and keep
warm.
Spray the pan with frylight, add the liver and brown both sides.
Place 4 heaped tsp of Onion Gravy Granules into a measuring jug. Pour up to the 280ml (½ pt) mark with boiling water stirring all the time. Add the gravy to the frying pan along with the caramelised onions and simmer gently for 5-10 minutes.
Meanwhile grill the rashers of bacon until crisp and slice into bite size pieces.
Stir in the chopped fresh parsley and sliced bacon pieces to the mashed potato.
To serve: Pile the mashed potato onto plates, top with the liver and pour over the delicious onion gravy, garnish with parsley sprigs and serve with seasonal vegetables.
Spray the pan with frylight, add the liver and brown both sides.
Place 4 heaped tsp of Onion Gravy Granules into a measuring jug. Pour up to the 280ml (½ pt) mark with boiling water stirring all the time. Add the gravy to the frying pan along with the caramelised onions and simmer gently for 5-10 minutes.
Meanwhile grill the rashers of bacon until crisp and slice into bite size pieces.
Stir in the chopped fresh parsley and sliced bacon pieces to the mashed potato.
To serve: Pile the mashed potato onto plates, top with the liver and pour over the delicious onion gravy, garnish with parsley sprigs and serve with seasonal vegetables.
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