Not many foods are worthy of the title “superfood.” However, pigs liver is one of them. Once a popular and treasured food source, the liver has fallen out of favour. This is unfortunate because the liver is a nutritional powerhouse. It’s rich in protein, low in calories and packed with essential vitamins and minerals.
4 rashers smoked streaky bacon
2 tbsp plain flour, seasoned
pinch dried sage (optional)
6 slices pigs liver (about 400g/14oz)
1 tbsp olive oil
1-2 onions, thinly sliced
300ml beef stock
2 tbsp ketchup
Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes).
150g smoked streaky bacon, cut into 2cm strips
2 apples (Cox, Braeburn, or similar), cored and cut into 8 wedges
450g pigs liver, cut into 2cm pieces
25g plain flour
2tbsp vegetable oil
200ml apple juice
1tsp Dijon mustard
150ml double cream
1tsp fresh sage, finely chopped
freshly ground black pepper
Heat large heavy based frying pan and fry the bacon until lightly golden, remove from the pan and set aside. Add the apple slices and cook for 2-3 minutes over a medium heat, set aside with the bacon.
Heat 2 tbsp oil in the pan. Toss the liver in the flour, shaking off any excess and cook for 3 minutes on each side, until lightly golden. Remove with a slotted spoon.
Add the apple juice to the pan, bring up to the boil and allow to reduce by half. Reduce the heat, add the mustard, cream and sage and allow to simmer gently for 2-3 minutes or until the sauce has reduced by half.
Return the liver, bacon and apple slices to the pan. Season to taste, heat through and serve.