Liver and bacon skewers with yoghurt dip

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the liver and bacon skewers
5 rashers smoked streaky bacon
150g/5½oz calf’s liver, sliced into 5 pieces
1 tbsp olive oil
For the yoghurt dip
50g/1¾oz Greek yoghurt
¼ lemon, juice only
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the liver and bacon skewers, wrap the streaky bacon around the pieces of calf’s liver to make five parcels. Seal each parcel with two toothpicks that have been soaked in water for five minutes.
3. Heat a griddle pan until smoking. Rub the bacon-wrapped liver with olive oil and place onto the griddle to chargrill for 2 minutes on each side, until golden, then transfer to the oven and cook for 4-5 minutes, until the liver is completely cooked through.
4. To make the dip, place the yoghurt, parsley and lemon into a bowl. Mix well and season, to taste, with salt and freshly ground black pepper.
5. To serve, place the skewers on a warm plate with the dip in a small bowl alongside.

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