Take the pan off the heat and keep the onions warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Season the liver slices with salt and pepper ...

Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.

There's a renewed interest lately in foods and dishes that were popular decades ago, but then fell out of favor with younger ...

Beef Liver – we buy ours at a local farm but you can find it in the grocery store. Bacon Grease – (can use butter or margarine if you don’t have the grease) Salt and Pepper – great seasonings Garlic ...

Mash the potatoes with the milk and spring onion. Taste and season ... In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside ...

By all means use store-bought caramelised onions, as there is a bunch of pretty good ones on the shelf these days. Truffle oil is up to you and will not make or break the dish but you can buy ...

Place under broiler on low heat until fat on top is crispy. Serve with bacon and onion gravy. Cook bacon until crisp. Add onion and cook until onions are translucent. Add flour and mix in well ...

(Adjust the heat if the bacon is getting too dark.) Remove to paper towels to drain, then crumble. Add the onions to the skillet with the bacon fat and stir to coat. Reduce the heat to medium-low ...

Worshiped by the Egyptians as far back as 3500 B.C., the onion symbolized eternity because of its concentric-circle construction. One large raw onion has only 63 calories, is made up of more than ...

While the pasta is cooking, place your onions, garlic, tomatoes and bacon in a pan and fry over medium heat for five to ten minutes until the onions have softened and the bacon is fully cooked ...