Pan-fried calves' liver with crispy smoked bacon – by Roger Evans

11 September 2006
Pan-fried calves' liver with crispy smoked bacon – by Roger Evans

Ingredients (serves one)

2 slices smoked rindless streaky bacon
6 sage leaves
14ml vegetable oil
112g mashed potato
42g unsalted butter
18ml cream
140g Dutch calves' liver thinly sliced
720ml red wine
½ shallot finely chopped
113ml veal jus


Grill bacon until crisp. Deep-fry the sage leaves in oil for 10 seconds. Mix the warm mashed potato with 28g of the butter and the cream. Season and keep warm.

Season the liver and fry in oil until pink. Deglace the pan with the wine and shallot and reduce by half. Add the veal jus and reduce by half again. Finish the sauce with the remaining butter and pass.

Mould the potato in an 80mm ring. Place the cooked liver on top of the potato and the bacon on top of the liver. Pour the sauce around the base of the potato and garnish the liver with the deep-fried sage.

by Roger Evans

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking