Wednesday, March 27, 2013

Liver and Bacon Casserole

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.