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Sunday, October 7, 2012

Info Post



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: 
  1. Cut the calves' liver into 5 or 6 cubes. Season with salt and pepper. 
  2. Cut each bacon rasher in half and wrap a piece around each cube of liver.
  3. Thread the cubes on to a kebab skewer alternately with the sage leaves.
  4. 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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