Old Fashioned Lambs Fry And Bacon With Onion And Gravy Recipes

LAMB'S FRY AND BACON

Steps:

• Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
• Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
• Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
• Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
• Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
• Blend water, vegemite and cornflour and add to the pan and mix through well.
• Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
• Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.

LIVER & BACON WITH ONION GRAVY

Steps:

• 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)

OLD-FASHIONED LAMB STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper; add lamb, a few pieces at a time, and shake to coat. In a Dutch oven, brown the lamb in oil; drain. Add tomatoes, onion, parsley, rosemary and garlic powder. Cover and simmer for 2 hours. , Add carrots and potatoes; cover and cook 1 hour longer or until the meat is tender. Add peas and mushrooms; heat through. Thicken if desired.

LAMBS FRY AND BACON

Steps:

• In an electric frypan, or large frypan, heat the oil.
• Cut the rind from the bacon and add to oil. Chop bacon into 2cm (1 inch) pieces and add to oil. Stir till very lightly browned, remove with slotted spoon. Discard rinds (or nibble them while no one is looking).
• Mix the soup and flour and season.
• Add butter to the oil mix and mix well.
• When bubbling, coat each slice of liver in flour mixture and add to frypan.
• Move them a around and turn as soon as they turn golden.
• When all the slices have been turned,.
• Sprinkle enough of the flour/soup mix over the liver to absorb all the fat, then add enough water to cover.
• Bring to the boil, stirring until evenly thickened.
• Add sauce.
• Simmer 3 minutes and serve.
• If you hate liver, simmer for a few hours, adding water when needed, give the dog the liver and have the gravy over a mountain of mashed potatoes and veg.