I had a couple of guests coming for dinner last night and was looking for something very tasty that would chase away the cold winter blues.
I settled on a four course meal with Liver and Bacon Casserole as the main. I coupled it with a liver pate for the starter to keep the liver theme going and then served a quinteplet of French cheeses before finishing with my own cherry crumble, using cherries I picked back in the autumn and froze.
Ingredients:
- · 1lb liver –pig or lamb
- · 4 rashers of smoked bacon, chopped
- · 2 onions, chopped
- · 14oz tin of chopped tomatoes
- · 6 carrots
- · a little bit of oil for frying
- · some seasoned flour
- · 1 tablespoon Worcester sauce
- · ½ pint beer (light)
- · 100 gms mushrooms (sliced)
Method:
- · Peel and slice the carrots and boil in lightly salted water for about 15 minutes
- · Fry the onion and bacon together in the oil for a few minutes to soften,
- · Put in casserole dish.
- · Chop the liver into bite-sized pieces, lightly coat in flour and fry gently
- · Add into casserole dish
- · Deglaze the frying pan with boiling water and a splash or red wine
- · Add the beer to the water/wine mix and bring to boil
- · Add to the granules to make gravy, stirring until smooth
- · Add tinned tomatoes and Worcester sauce and bring to the boil
- · Stir well and pour into the casserole dish.
- · Cook, covered at 210C for 45/60 minutes.
I served this with boiled potatoes but I think it would be nice with a mashed potato and peas.
Hope you enjoy it.
