Kidneys Liver And Bacon With Garlic
|Lamb liver||8 Ounce (250 Grams)|
|Lamb kidneys||8 Ounce (250 Grams)|
|Milk||2 Tablespoon (For Soaked)|
|Lean smoked bacon||8 Ounce (250 Grams)|
|Olive oil||1 Tablespoon|
|Butter||3 Ounce (90 Grams)|
|Double cream||5 Tablespoon|
|Parsley||2 Tablespoon, chopped|
|French bread||1 (For Serving)|
|Garlic butter||2 Tablespoon (For Serving)|
|Garlic||4 Clove (20 gm), peeled and thinly sliced|
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.
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.