Friday, 25 November 2011

Friday Feast - Liver and Bacon Casserole

I can almost hear some folk running away before reading any further! I used to hate liver with a vengeance, it sent shudders down my spine and made my teeth itch! Then, I found this recipe quite a few years ago in the Tower Slow Cook-Book and it's a firm favourite of ours.

If I don't have the time or inclination to use the slow cooker then this cooks beautifully in a covered casserole dish in a moderate oven for about an hour to an hour and a half - from the point where you would transfer everything into a slow cooker. I have one solitary Le Creuset casserole to my name (bought in a sale many moons ago) - using that means no pan to wash up mid-way - straight from the hob and into the oven :)


Liver and Bacon Casserole

Serves 2 generous portions


40g butter
2 onions - chopped
8 rashers bacon chopped (I use a pair of sharp kitchen scissors for this)
500g lambs liver cut into strips 1cm wide (I hate touching liver so I do this wearing disposable gloves and using sharp kitchen scissors - what a wimp!)
Seasoned flour - about 2 tablespoons
1 x 400g can tomatoes
150 - 300 ml beef stock (I cheat and just use an Oxo cube)
1 tablespoon Worcestershire sauce (I think it's this that really makes the casserole!)

If using a slow cooker, pre-heat it on high for 20 minutes.

Heat the butter in a large pan and saute the onions and bacon gently until transparent.

Toss the liver strips in the seasoned flour

Add the liver to the onions and bacon and continue cooking for 2-3 minutes, stirring well.

Add the remaining ingredients, bring to the boil and transfer to slow cooker.

Cook on high for 30 minutes then switch to low for 3-5 hours.

Things I do: The easiest, and least tactile, way to toss the liver in flour is to pop the flour into a poly bag, season it, add the liver and holding the top of the bag closed give it a good shake. For four people I just up the quantity of liver to 700g or so and add a touch of extra stock. We normally have at least one portion left over and it freezes fine - great for an emergency meal. I think this absolutely has to be served with creamy mashed potato! Dark green cabbage goes brilliantly with it - and just think of all that iron you'd be getting :)

Bet you what you like that both Kath and Sarn ran away before even reading this recipe :)) And perhaps a few others too?

Di
x

14 comments:

  1. This looks delish Di !!!

    I think the problem with liver is it can be dry but this casserole solves that problem perfectly. Now the question is dare I try this on the kids ??? I think I'll be brave maybe next week - I can always tell them its something else LOL!!!

    Thanks for the recipe.

    Hugs
    Penni
    X

    ReplyDelete
  2. I would be first in the queue for a plate full :-) Liver is one of my fav comfort foods and I just have to cook some now!
    Hugs,
    A x

    ReplyDelete
  3. Oh Di, I love liver and bacon - pity no one else in my house does...liver, bacon, onions and mash... yummy!

    Have a lovely day

    Paula x x x

    ReplyDelete
  4. AHA! Well my friend . . . that's where you're WRONG (sort of)!

    I used to cook liver, bacon and onion and use gravy granules for the "sauce" as a youngster for a cheap meal . . . and loved it . . . it's a great combination . . . but I stopped cooking it when the Mad Cow scare was on and offal became awful!
    HAPPY MEMORIES! xxxx

    ReplyDelete
  5. He he, took in the photo and heading at the same time and said, out loud too, "oh no", but I did read on.
    You were right on my score.
    Have a nice weekend.

    Kath x

    ReplyDelete
  6. I am the only one here that will eat liver... hence to say I have not had it for years.. Slow cooking is always the best way... stops it drying and also makes the flavour more intense.. I will be round shortly

    ReplyDelete
  7. I would love this but my Hubby would run a mile! He physically turns green even if someone 10 tables away has it. He was force fed on it when he was tiny because "he looked pale". Poor boy! He never got to appreciate it! When can I come down?

    ReplyDelete
  8. Di....I'm going to start with the positive, my mother is going to love this and I will make sure she gets this recipe. She'll go nuts over this one, I promise you!

    The not so good news....I hate liver!!

    When you are forced to eat something as a child I believe you grow to hate it. You couldn't pay me enough to eat liver again!!!!
    EVER!!!!!

    Please don't hate me :(

    ReplyDelete
  9. I am one of those weird people who really like liver ta

    ReplyDelete
  10. Hi Di, Yummy yum another beautiful dish! l've eaten so won't be making this one even though it looks mouth watering so could do it tomorrow have a think about this!! Thanks for sharing this:) Sandra H

    ReplyDelete
  11. Hmmm, well, I think you on that side of the pond definitely have some "interesting" food ideas!!! hee hee.

    Maybe I'd try it -- if there was lots and lots of bacon! ;-)

    My mom used to fix liver and onions and jus the smell of it cooking was enough to make me run.

    Have a great weekend!!

    ReplyDelete
  12. Hey Di,
    I hope I didn't offend with my comment..... I've been thinking about it. I ate turkey today!!!! Or is that crow?!?

    ReplyDelete
  13. Sorry, Di, this is one I will have to pass on - the only liver that passes my lips is chicken liver, the rest, yuck!! However, loved your sausage hotpot - delicious :) Elizabeth x

    ReplyDelete
  14. I LOVE liver and bacon and used to make this dish every few weeks through the winter in England. The odd thing is, we were just talking about a good liver and bacon casserole last week, but we can't buy liver in the supermarkets around here! The only ones I've ever seen are close to Christmas when you can buy chicken livers for making pate!

    Hugs
    Brenda

    ReplyDelete

Thank you so much if you take the time to comment! Sorry but anonymous comments have had to be blocked due to a spam avalanche. Di x