Ingredients
- 2 tbsp olive oil
- 4 slices calves' liver, each 175g
- 1 pinches black pepper
- 50 g butter
- 2 shallots, finely chopped
- tbsp tiny capers, preferably non-pareille
- 175 ml dry sherry
- 1 splashes sherry vinegar
- 150 ml reduced veal stock
- 4 slices back bacon, grilled, cut into thin strips
- 1 tbsp chopped sage, (optional)
Description
Traditional Liver And Bacon Gets A Brian Turner Taste Lift In This Gutsy Flavoured Supper Dish
UK TV
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