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Rosemary liver kebabs with bacon and onions

Recipe from: 6/10/1998 12:00:00 AM
Ingredients 9
Servings 4


  • 500
    calf's liver, cubed
  • 8
    rashers bacon, cut into strips
  • 8
    rosemary sprigs
  • 30
    sunflower oil
  • salt and milled pepper to taste
  • 8
    small onions, halved
  • 15
    red wine vinegar
  • 30
  • 100
    créme fraîche, smooth cottage cheese or thick cream


Thread liver and bacon alternately onto rosemary sprigs. Heat oil in a frying pan and fry kebabs for 2 minutes on each side. Season and transfer to a dish. Keep warm. Fry onions in same pan until translucent. Add vinegar and port and cook for 2 minutes. Stir in créme fraîche and simmer for 3 minutes. Season. Serve kebabs with mashed potatoes and onion sauce.

Read more on: shallow-fry  |  lamb

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