Meats Recipes -   Calves' Liver and Bacon with Roasted Tomato Chutney Recipe

  
 

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:

  1. Spoon 2 tablespoons of the olive oil into a roasting tin and heat in a preheated oven, 220°C (425°F), Gas Mark 7.

  2. 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.

  3. 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.

  4. Mix well and simmer for 2 minutes. Mix in the roasted tomatoes, then remove from the heat.

  5. 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.

  6. Place the liver on the griddle and cook for 2 minutes on each side for pink, or 4 minutes for well done.

  7. Serve at once with the bacon and roasted tomato chutney, garnished with rosemary sprigs.