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Student Liver and Bacon         HT    MC    15mins

Serves 4     Hot   Offal  Pork  Herbs  Main course   Eggless




1 tablespoon Plain Flour

Salt and Pepper

teasp Dried Sage, Thyme or Mixed Herbs

100g/4oz Lamb's Liver

2 Rashers of Bacon

2 tbsp Vegetable Oil

120ml/4fl.oz. Stock




1. Mix together the flour, salt, pepper and herbs and place on a plate. Wash and dry the liver and dip into the flour mixture to coat it on all sides.


2. Heat the  oil in a frying pan until hot then add the coated liver and cook for 4 -5 minutes each side depending on it's thickness.


3. Meanwhile, grill the bacon for 2-3 minutes each side until crispy.


4. Remove the liver from the frying pan and keep warm. Gradually add the stock to the pan, stirring constantly, and cook for a few minutes until thickened. Serve with the liver and bacon.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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