Liver Skewers with Bacon, Beetroot Salad and Curry Rice

5 from 3 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


Liver skewers with bacon:

  • 260 g Pork liver (20 pieces)
  • 80 g Gelderland pork belly in slices
  • 200 g 2 Onions
  • 20 piece Sage leaves
  • 2 tbsp Clarified butter
  • 1 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill

Beetroot salad:

  • 240 Beetroot, cooked and peeled
  • 2 tbsp Sylt salad sauce
  • 1 tbsp Light rice vinegar
  • 0,5 tsp Medium hot mustard
  • 0,5 tsp Sugar
  • 0,5 tsp Salt

Curry rice:

  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric
  • 1 tsp Mild curry powder


  • 4 piece Parsley stalks for garnish


Liver skewers with bacon:

  • Cut the onions into quarters and slice / assemble them apart. Cut the bacon into pieces. Clean / strip the liver, wash, pat dry with kitchen paper and cut into pieces (approx. 20 pieces). Thread / stick alternately onion wedge, bacon piece, sage leaf and liver piece on wooden skewers. Fry skewers in a grill pan with clarified butter (1 tbsp) and sunflower oil (1 tbsp), turning repeatedly, until golden-brown. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).

Beetroot salad:

  • Cut the beetroot first into slices and then into strips. Mix the beetroot strips with Sylt salad sauce (2 tbsp), light rice vinegar (1 tbsp), sugar (½ teaspoon), medium-hot mustard (½ teaspoon) and salt (½ teaspoon) and let it steep for a few minutes.

Curry rice:

  • Bring basmati rice (75 g) in salted water (375 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest setting with the lid on for about 20 minutes. Add mild curry powder (1 teaspoon) and mix with the rice.


  • Squeeze curry rice into a cup and turn it onto the plate. Add liver skewers with bacon and beetroot salad and garnish with parsley, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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