4 lean bacon rashers, rinded
8 oz (225 g) calf's liver, cut into 2 thick slices and then into cubes
8 button mushrooms
4 tomatoes, halved
oil
salt
pepper
8 oz (225 g) calf's liver, cut into 2 thick slices and then into cubes
8 button mushrooms
4 tomatoes, halved
oil
salt
pepper
for the onion rice
2 tbsp (25 g) 1 oz butter
1 onion, finely chopped
8 oz (225 g) long grain rice
1 pint (600 ml) stock
1 onion, finely chopped
8 oz (225 g) long grain rice
1 pint (600 ml) stock
method
1. Stretch the bacon rashers, then cut each in half crossways. Roll up. Thread the bacon rolls onto skewers alternately with the liver cubes, mushrooms and tomato halves.
2. Brush with oil and sprinkle with salt and pepper. Set aside.
3. For the rice, melt the butter in a saucepan. Add the onion and fry until softened.
4. Stir in the rice, then add the stock and bring to the boil. Cover and simmer gently for about 20 minutes or until the rice is tender and the stock has been absorbed.
5. Meanwhile, grill the liver kebabs for about 10 to 15 minutes, turning occasionally.
6. Spoon the rice into a warmed serving dish and place the kebabs on top.
2. Brush with oil and sprinkle with salt and pepper. Set aside.
3. For the rice, melt the butter in a saucepan. Add the onion and fry until softened.
4. Stir in the rice, then add the stock and bring to the boil. Cover and simmer gently for about 20 minutes or until the rice is tender and the stock has been absorbed.
5. Meanwhile, grill the liver kebabs for about 10 to 15 minutes, turning occasionally.
6. Spoon the rice into a warmed serving dish and place the kebabs on top.
serving amount
serves 4
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