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Meats Recipes -
Calves' Liver and Bacon with Roasted Tomato Chutney Recipe
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Meats Recipes
-
Calves' Liver and
Bacon with Roasted Tomato Chutney Recipe
Ingredients
Serve
4
-
3 tablespoons
olive oil
-
750
g/1 1/2 lb
tomatoes, halved and green cores removed
-
1
red onion, sliced
-
1 garlic
clove, chopped
-
50 g/2
oz raisins
-
50 g/2
oz brown sugar
-
3
tablespoons white wine vinegar
-
1
teaspoon chopped rosemary
-
1
teaspoon black mustard seeds
-
8
smoked streaky bacon rashers, rinded
-
4 slices
of calves' liver, about 125 g/4
oz each
-
sea salt
and pepper
-
rosemary
sprigs, to garnish
Method:
-
Spoon 2 tablespoons of the olive oil into a
roasting tin and heat in a preheated oven, 220°C
(425°F), Gas Mark 7.
-
Add the tomatoes, turn them
in the oil to coat well and place the tin at the
top of the oven. Roast for about 40 minutes, or
until
the tomatoes begin to darken around the edges.
-
Heat the remaining olive oil in a frying pan.
Add the onion and garlic. Fry over a low heat
for 5 minutes, then add the raisins, brown
sugar, vinegar, rosemary, mustard seeds and
seasoning.
-
Mix well and simmer for 2 minutes.
Mix in the roasted tomatoes, then remove from
the heat.
-
Heat a griddle pan or nonstick frying
pan. Put on the bacon and cook for about 2
minutes on each side until crispy. Keep warm.
-
Place the liver on the griddle and cook for 2
minutes on each side for pink, or 4 minutes for
well done.
-
Serve at once with the bacon and
roasted tomato chutney, garnished with rosemary
sprigs.
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