Recipe detail

Name: Calves liver with bacon and onion
Yield: 1
Cuisine: English
Ingredients: 1.0000 tPcs small red onion; 2.0000 tPcs 2 leaves of sage; 2.0000 tPcs slice of bacon; 130.0000 g calves liver; 10.0000 ml red wine vinegar; 10.0000 ml olive oil; 1.0000 g salt; 1.0000 g pepper

Beef Calves liver with bacon and onion

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Beef

Cuisine: English

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Program steps

Preheating:
220 °C

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Combination

50 %

Termination by time

00:07 hh:mm

200 °C

100 %

remove the bacon and put the onion in

Combination

50 %

Termination by time

00:05 hh:mm

200 °C

100 %

remove the onion and put the liver in

Combination

50 %

Termination by time

00:02 hh:mm

200 °C

100 %

Ingredients - number of portions - 1

Name	Value	Unit
red onion	1	pcs
sage	2	pcs
bacon, minced	2	pcs
veal liver	130	g
red wine vinegar	10	ml
olive oil	10	ml
salt	1	g
freshly ground black pepper, ground	1	g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, I, K, Mg, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K

Nutritional value of one portion	Value
Energy	177.6 kJ
Carbohydrate	5.6 g
Fat	6.6 g
Protein	24.8 g
Water	0 g

Directions

Preheat the combi oven and set on a combi mode 200°C, 50% humidity, 7 minutes. Place the vision pan with bacon into the preheated combi oven. When done, remove the bacon and put peeled and sliced red onion into the same vision pan and set the timer for 5 minutes. When finished, remove the onion and put seasoned and sliced calves liver with leaves of sage into the the same vision pan with addition of olive oil and set the timer for minutes. When done, romove the liver and sage, place on a plate, top with red onion, bacon and sage. Serve with slice of bread or mash potato.

Recommended accessories

Vision Pan