Liver and bacon
Liver and bacon
This is 1 syn per portion and this recipe serves 4
1lb lambs liver (washed, trimmed and dried on
kitchen paper)
2 large onions (sliced)
spray oil
1/2 lb lean back bacon (trimmed of fat)
1 tbsp plain flour
1/2 pint beef stock
salt and pepper
(You will need a plastic food bag for this too)
Turn the oven on to 180/350/gas4.
Spray a large frying pan lightly with
spray oil and cook the onions over a low heat until soft then add the bacon and
cook for a few more minutes until bacon is cooked then place it all into
an oven proof casserole dish .
In the plastic food bag add the flour and a good
grinding of black pepper and a 1/2 tsp salt and mix well, Add the slices of
liver , secure the top of the bag (IMPORTANT if you dont want to redecorate
your kitchen!!) and then shake the bag lightly until all the liver is coated
with flour.
Spray the frying pan with more spray oil and
heat and then shake off any excess flour and lay the slices of liver into the
frying pan. Give the liver a couple of minutes over a medium heat until a crust
has formed underneath the liver then flip the pieces over and cook for another
minute on the other side and then place this into the casserole dish .
Add the beef stock to the frying pan and stir
well to scrape up all the savoury bits from the bottom of the pan then pour
over the liver, bacon and onions in the casserole dish.
Stir everything well, cover the dish with a lid
or a double layer of foil and then place in the oven for 30 minutes, Remove
from the oven and leave to stand for 10 minutes
Serve with lots of veg and some potatoes
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