Lamb’s Liver with Bacon & Gravy – Ina Paarman

Lambs-liver-with-Bacon-and-GravyLamb’s Liver with Bacon & Gravy – Ina Paarman

Ina says: “As children we had liver on the menu once a week. My mother believed we needed the iron. Instead of lamb’s liver, calf’s liver is very good if you can get it. Chicken livers are widely available and can be prepared in the same way.”

Lamb’s Liver with Bacon & Gravy

500 g lamb’s liver, ask butcher to slice for you
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
8 – 10 rashers of rindless streaky bacon
2 T (30 ml) canola oil
1 onion, sliced into rings
¼ cup (60 ml) flour
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
1 x 200 ml Ina Paarman’s Ready to Serve Roast Chicken Gravy
1 tot sherry (optional)
chopped parsley or micro herbs

Cover the cleaned, sliced liver with cold tap water, add the Seasoned Sea Salt and leave it to soak for 30 minutes. Fry the bacon in a heavy based frying pan with a little of the oil until crisp. Drain the bacon on absorbent kitchen paper, but keep the fat. Briefly stir-fry the onion rings in the remaining bacon fat. Remove from pan. Pat the liver dry on kitchen paper. Mix the flour with the Seasoning and dip the liver in it. Add a little more oil to the pan and pan fry liver until crisp on both sides. Keep warm.

Blot the pan with paper towel to remove the excess fat, but not the pan-browning, and add the Roast Chicken Gravy, onion rings and tot of sherry. Warm through while scraping the pan to release the flavourful residue.

Serve the liver and gravy on a bed of mashed potatoes. Top with bacon. Serve a salad or a helping of baby peas on the side. Garnish with micro herbs or chopped parsley.

Michael’s wine recommendation – CLICK HERE

Douglas Green Shiraz copy

Ina Paarman Website photoIna Paarman

Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.

She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.

Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.

Click here for Ina’s Website and do subscribe to her monthly newsletter.

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June 29th, 2016|Categories: lamb, Recipes|Tags: , , , |