I've been so busy jamming, preparing & freezing mushrooms & vegetables - that's all I seem to be doing these days. What happened to all that free time I'm supposed to have now that The Girl is back in school.
So this is a dish I prepare when I don't have time to fuss around in the kitchen but yet still want something substantial & tasty. I'd already mentioned my love for offals, liver, in particular. I try to prepare liver whenever I can cos it's a good source of iron (don't know about you ladies out there but I try to make sure I get sufficient intake).
Calf's liver with bacon
6 slices of bacon
2 slices of calf's liver
3-4 Tbsp red wine vinegar
1. Fry bacon until crispy. Set aside
2. Using the same pan, crank up the heat. While the pan is very hot, fry the calf's liver. Don't overcook, depending on the thickness, you probably only need to fry it for 1-2 mins on each side. When done, set aside
3. Pour red wine vinegar into the pan to deglaze, making sure to scrap off all the bits from the pan
4. Place the bacon over the liver then pour the red wine vinegar "deglaze" over. Serve with fried potatoes & a glass of red wine, of course