LAMB'S FRY AND BACON
Recipe that's a combination of some useful ideas I got from a post in the Aus/NZ forums along with a few ideas from recipes found on the web. If you don't have access to Vegemite try black sauce (thanks mummamills for that and more!).
Provided by Peter J
Categories Lamb/Sheep
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.
- Peel skin off lamb's fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they're bite size.
- Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.
- Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.
- Add lamb's fry and lightly fry a few minutes turning often to brown evenly, you don't need to cook it through at this stage.
- Blend water, vegemite and cornflour and add to the pan and mix through well.
- Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.
- Serve with mashed potatoes or it's also good re-heated and served on toast for breakfast.
Nutrition Facts : Calories 484, Fat 30.9, SaturatedFat 11.2, Cholesterol 503.6, Sodium 2432.1, Carbohydrate 15.6, Fiber 1.4, Sugar 2.4, Protein 34.1
OLD FASHIONED LAMB'S FRY AND BACON WITH ONION AND GRAVY
Lamb's Fry and Bacon is a retro recipe that's full of flavour and nutrition and makes a super cheap meaty meal.
Provided by Melissa Goodwin
Categories main dishes
Time 2h45m
Number Of Ingredients 7
Steps:
- Add 2tsp. salt to a bowl of water, place the lambs liver in the bowl of salty water and leave to soak in the fridge for 2 hours. Meanwhile, remove the rind from the bacon and cut into large dice and slice the onion. Remove liver from the water, drain or pat dry and remove the skin from both sides by slipping a knife under the skin and peeling it away. Slice the liver thinly into bite-sized pieces, cutting off any sinewy bits. Add 2 Tbsp. of flour to a plate and season well with salt and pepper. Dredge the liver in the flour, coating all over, remove and place on a plate. Heat a frypan over medium heat, add a little oil and cook the onion for a few minutes until starting to brown and soften. Add the bacon and cook for a further 3 minutes or until the bacon is cooked. Remove from the pan. Turn the heat up to medium-high, add some more oil to the pan and place the liver in the pan, leaving room around each piece. Fry, turning, for about five minutes until browned on all sides. Remove from pan and turn down the heat to medium. Add a little extra oil if necessary and the remaining flour and fry stirring for 1 minute. There will be brown, crispy bits on the bottom of the pan, that's fine. Add the stock and stir well to make a gravy. Scrape up all the crispy bits up from the pan into the gravy - that will give it more flavour. Simmer gravy for a few minutes until slightly thickened. Add the bacon mix and liver back into the stock and cook for a further 5-10 minutes or until the liver is cooked through.
Nutrition Facts : Calories 120 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 187 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- Lambs fry should be cooked and served quickly, so read through the entire recipe before proceeding.
- The night beforehand, cut the liver into 1 oz pieces, cover with the milk or water, and refrigerate. When in doubt, cut the liver into larger pieces rather than smaller, since you don’t want to overcook the liver, and you’ll be eating the dish with a knife and fork.
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