Assemble these supplies:
- 175 g (6 oz ) calves' liver in 1 piece
- salt
- freshly ground black pepper
- 3 rashers streaky bacon, rinded
To garnish:
- 6 sage leaves
Preparation time: 5 minutes
Cooking time: 10 minutes
Steps in preparation:
- Cut the calves' liver into 5 or 6 cubes. Season with salt and pepper.
- Cut each bacon rasher in half and wrap a piece around each cube of liver.
- Thread the cubes on to a kebab skewer alternately with the sage leaves.
- Place the brochette under a preheated hot grill and cook for 10 minutes, turning frequently. Garnish with the sage leaves and serve hot with cubes of fried potatoes, if desired.
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