Kidneys Liver And Bacon With Garlic Recipe


Preparation Time1 Hr 0 MinCooking Time10 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main IngredientInterest Group


 Lamb liver8 Ounce (250 Grams)
 Lamb kidneys8 Ounce (250 Grams)
 Milk2 Tablespoon (For Soaked)
 Lean smoked bacon8 Ounce (250 Grams)
 Olive oil1 Tablespoon
 Butter3 Ounce (90 Grams)
 Double cream5 Tablespoon
 Parsley2 Tablespoon, chopped
 French bread1 (For Serving)
 Garlic butter2 Tablespoon (For Serving)
 Garlic4 Clove (20 gm), peeled and thinly sliced

Nutrition Facts

Serving size

Calories 393 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 11.2 g55.9%

Trans Fat 0 g

Cholesterol 213.4 mg71.1%

Sodium 571.3 mg23.8%

Total Carbohydrates 7 g2.4%

Dietary Fiber 0.39 g1.6%

Sugars 0.5 g

Protein 22 g44.3%

Vitamin A 642.1% Vitamin C 18.8%

Calcium 3% Iron 43.4%

*Based on a 2000 Calorie diet


Cut the liver and kidneys into thin strips, 5 mm/ 1/4 inch wide, place in a bowl and cover with milk.
Leave to soak for at least 1 hour.
Cut the bacon into strips of a similar size.
Heat the oil with 1 tablespoon of the butter in a pan and fry the bacon until it just starts to crisp.
Drain the liver and kidneys, roughly pat dry with kitchen paper, then add the meat to the bacon and fry quickly until just beginning to brown.
Turn the heat as low as you can, add the remaining butter and garlic, season with salt and pepper, then cover and cook very gently for 30 minutes.
Cut the bread at a slight angle into 2.5 cm/ 1 inch slices.
Spread with garlic butter, put on to a baking-sheet and bake for 10 minutes at 200°C/400°F/Gas Mark 6, until brown and crisp.
Keep warm.
Add the cream to the saucepan, increase the heat and reduce for 2-3 minutes until the sauce has a good consistency.
Check the seasoning and stir in the parsley.
Serve the mixture piled on to the garlic toasts.