About this recipe:Calf's liver has a delicate flavour and is exceptionally tender, needing the briefest cooking time. This update on the traditional combination of liver and onions is impressive yet speedy. Serve with new potatoes or diced sautéed potatoes. Delicious!
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Method Prep:10min › Cook:15min › Ready in:25min
Fry the pancetta: Heat a wide, heavy-based sauté pan and fry the pancetta or bacon over a fairly high heat for 4-5 minutes or until golden brown. Lift out with a draining spoon.
Cook the liver: Add the liver to the pan and fry quickly for about 2 minutes on each side or until evenly coloured. Remove and keep hot with the pancetta or bacon.
Cook the leeks: Add the leeks to the pan, with the butter or oil if needed, and fry for 30 seconds, stirring. Stir in the stock and heat until boiling. Simmer for 2-3 minutes or until the leeks are just tender.
Assemble the dish: Stir in the balsamic vinegar and return the liver and pancetta or bacon to the pan. Stir in the crème fraîche. Bring to the boil. Adjust the seasoning to taste and serve.
*For calf's liver, use lamb's liver. *For baby leeks, use large leeks, thinly sliced.
If you haven't any ready-diced pancetta, dice 6 rashers of rindless smoked streaky bacon instead.