Serves 4
This recipe first appeared in Delia's Frugal Food.
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| Ingredients |
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| 350g lambs’ liver | | About 6 rashers streaky bacon, rinded and cut into small squares | | 40g dripping or butter, melted | | For the stuffing: | | 110g fresh white breadcrumbs | | 50g butter, melted | | 1 teaspoon grated onion | | ½ teaspoon Herbes de Provence | | A pinch of powdered mace | | 1 large egg | | Seasoning | | About 2 tablespoons semi-skimmed milk (to bind) |
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Method
First cut the lambs’ liver into bite-sized pieces, roughly all the same size.
Then to make the stuffing, simply combine all the stuffing ingredients together in a bowl and mix thoroughly, with enough milk to bind.
Next form the mixture into about 12 balls.
Piece one of them on to a flattened skewer, then thread the meats on (liver, bacon, liver, bacon, then another ball of stuffing and so on), filling 4 skewers.
Now brush the kebabs liberally with melted dripping or butter and cook them under a fairly hot grill for about 10 minutes, turning and basting evenly at regular intervals.
Serve hot, straight from the grill to the table.
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