RECIPES WITH ONIONS RECIPES

Name: Liver, bacon & onions
Total time: 15 min
Yield: 1
Ingredients: ½ a red onion; 2 sprigs of fresh sage; 1 slice of sourdough bread (50g); 1 rasher of smoked higher-welfare streaky bacon; 125 g slice of higher-welfare calves’ liver

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, FatContent 13.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 29 g protein, CarbohydrateContent 32.2 g carbohydrate, SugarContent 5.9 g sugar, SodiumContent 1.1 g salt, FiberContent 2.5 g fibre

LIVER, BACON & ONIONS | LIVER RECIPES | JAMIE OLIVER RECIPES

Liver, bacon & onions | Liver recipes | Jamie Oliver recipes image

Total Time 15 minutes

Yield 1

Number Of Ingredients 5

Ingredients

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves’ liver

Steps:

1. Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
3. Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don’t catch. Once the bacon is golden, move that on top of the onions.
4. Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it’s golden on the outside, blushing in the middle.
5. Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

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