LAMBS LIVER AND BACON CASSEROLE RECIPE
Liver & Bacon Winter Casserole
Provided by Schwartz
Categories Entrées,
Yield 6
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- Thinly slice the liver and pat it dry with kitchen paper. Heat the oil in a pan, add the liver, bacon and onion and fry them until the liver is brown and the bacon and onion are soft and just beginning to colour.
- Drain the tomatoes and place them in a casserole dish. Make the tomato juice up to 600ml (1 pint) with water. Pour the liquid over the liver mixture and bring it to the boil, stirring. Add this to the tomatoes and stir in the Lamb Seasoning. Cover and cook in the oven for 30 minutes.
- Blend the cornflour and water together to form a paste and stir it into the casserole. Continue cooking in the oven for about 15 minutes, or until the liver is tender. Taste before serving and adjust the seasoning if necessary.
LIVER AND BACON WITH ONIONS AND GRAVY
The Hairy Bikers' traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
- Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
- Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1-2 minutes on each side until lightly browned, but not completely cooked through.
- Transfer the slices to a plate and repeat with the remaining liver.
- Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
- Add the bacon to the pan and cook, stirring from time to time, for 8-10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
- Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
- Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
- Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
- Return the liver to the pan with the onion gravy for just 1-2 minutes to warm it through and finish cooking.
- Serve the liver and bacon with some mash and freshly cooked greens.
PORK LIVER & BACON CASSEROLE
One for the wife, she loves liver so I messed around & came up with this. She liked it so it must be worth a try! It's easy to make too. It's good with a baked potato & white steamed cabbage.
Provided by Steve2702
Categories One Dish Meal
Time 2h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Lay the liver & bacon into a large casserole dish & add the beef stock, Worcestershire sauce, tomato paste & black pepper.
- In a wok or large frying pan heat the vegetable oil & butter.
- Add the chopped garlic, chopped celery & onions & fry for around 3 minutes.
- Add the mushrooms & fry for another 3 minutes or so until cooked through.
- Pour fried vegetables into the casserole dish & stir & cover.
- Preheat oven to around 170°C & bake for 2 hours.
- If required, season to taste & serve.
Nutrition Facts : Calories 1589.9, Fat 101.7, SaturatedFat 35.6, Cholesterol 971.5, Sodium 5849.3, Carbohydrate 49.2, Fiber 1.9, Sugar 20.1, Protein 118.9
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)
A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.
Provided by Cindi M Bauer
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
- Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
- To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
- Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
- In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
- Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
- Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
- Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.
Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8
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- In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour. When done, take 3 tablespoons of flour and place in a cup and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.
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