Liver and Bacon Kebabs with Stuffing
I like to serve these with brown rice and a home-made tomato sauce.
This recipe first appeared in Delia's Frugal Food.
| 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|
| About 2 tablespoons semi-skimmed milk (to bind)|
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.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.