Rosemary liver kebabs with bacon and onions

Fairlady
4 servings
Rate this recipe
Lamb

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (9)

500.00 g liver — calf, cubed
8.00 bacon — rashers, strips
8.00 fresh rosemary — sprigs
30.00 ml sunflower oil
salt and freshly ground black pepper — to taste
8.00 onions — small, halved
15.00 ml vinegar — red wine
30.00 ml port
100.00 g crème fraîche — smooth cottage cheese or thick cream
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.