Pan-fried liver with bacon and parsnip chips

Recipe from: 9/2/1998 12:00:00 AM
Ingredients 10
Servings 4


  • 30
    olive oil
  • 600
    pieces lamb or calf liver, very thinly sliced
  • 200
    bacon rashers
  • 200
    meat stock
  • 85
    red wine
  • salt and milled pepper
  • chopped parsley
  • 4
    parsnips, peeled
  • oil for frying


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.

Read more on: deep-fry  |  lamb

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