Liver Bacon Sauté With Potatoes Parsley Recipes

LIVER & BACON SAUTé WITH POTATOES & PARSLEY

Steps:

• Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
• Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
• Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
• Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
• Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

BEEF LIVER BOURGUIGNONNE

Steps:

• Dredge the liver slices with seasoned flour and sauté in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center. Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.
• Sauté diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary. When cooked, add just enough red wine to cover and simmer gently for 5 minutes.
• Meanwhile sauté garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.
• When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through. Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives. Serve with potatoes Anna and rest of sauce in a sauceboat. With this, drink a good Burgundy or Pinot Noir.

CRISPY POTATOES WITH BACON, GARLIC AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water.
• Bring to a boil over high heat and simmer for 1 minute, then drain and pat dry.
• In skillet, saute bacon over medium heat and cook until crispy.
• Remove bacon with a slotted spoon and set aside on paper towels.
• Add butter to bacon fat and increase heat to medium.
• Add potatoes to pan so that the cut sides get nice and brown.
• Cook, turning only as needed until the potatoes are golden brown, about 25 minutes.
• Stir in parsley, garlic and bacon and stir until lightly browned.
• Season with salt and pepper to taste.