Liver Kebabs With Onion Rice
|Lean bacon rashers||4 , rinded|
|Calfs liver||8 Ounce, cut into 2 thick slices and then into cubes (225 Gram)|
|Tomatoes||4 , halved|
|For onion rice|
|Butter||1 Ounce (25 Gram)|
|Onion||1 , finely chopped|
|Long grain rice||8 Ounce (225 Gram)|
|Stock||1 Pint (600 Milliliter)|
Stretch the bacon rashers, then cut each in half crossways.
Thread the bacon rolls onto skewers alternately with the liver cubes, mushrooms and tomato halves.
Brush with oil and sprinkle with salt and pepper.
For the rice, melt the butter in a saucepan.
Add the onion and fry until softened.
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.
Meanwhile, grill the liver kebabs for about 10 to 15 minutes, turning occasionally.
Spoon the rice into a warmed serving dish and place the kebabs on top.