Pan-fried liver with bacon and parsnip chips

Name: Pan-fried liver with bacon and parsnip chips
Yield: 4 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 600.00 g liver lamb or calf, thinly sliced; 200.00 g bacon rashers; 200.00 ml stock meat; 85.00 ml wine red; salt and freshly ground black pepper; fresh parsley chopped; 4.00 parsnips peeled; oil for frying

4 servings

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Lamb

By Food24 November 03 2009

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Ingredients (9)

30.00 ml	fresh chillies — 573
600.00 g	liver — lamb or calf, thinly sliced
200.00 g	bacon — rashers
200.00 ml	stock — meat
85.00 ml	wine — red
	salt and freshly ground black pepper
	fresh parsley — chopped

PARSNIP CHIPS

4.00	parsnips — peeled
	oil — for frying

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Method:

Heat oil in a frying pan and sear (brown) liver on each side. Set aside and keep warm.
Add bacon to pan and fry until crisp. Remove and keep warm with liver.
Add stock and red wine to pan and simmer for 20 minutes, or until slightly reduced. Season.
Serve liver with mashed potatoes, top with bacon and pour gravy over. Garnish with parsnip chips and chopped parsley.
PARSNIP CHIPS: Peel off long strips of parsnip, using a vegetable peeler. Deep fry strips in heated oil until golden brown, remove and drain on a paper towel.