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
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 ONION GRAVY
A good plate of liver and bacon has always been one of our favourite meals so we're dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.
Categories Main
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½-2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate. Turn down 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. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2-3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.
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.
LIVER CASSEROLE
A tasty and hearty dinner done on the cheap!
Provided by jpops88
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C.
- Brown the onions in the butter in a frying pan for about 5 minutes, until they begin to soften.
- Add the liver and fry gently until sealed, about 10 minutes. Add the bacon and brown for 5 minutes.
- Transfer the meat and onion mix to a casserole dish. Add the baked beans, kidney beans, carrots and celery, and stir well. Add the mixed herbs, beef stock and apple juice and stir.
- Cook in the casserole dish (with lid on) in the oven for 90 minutes. Check that it doesn't dry out during cooking.
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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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