Liver Casserole Recipes

LAMBS LIVER AND BACON CASSEROLE RECIPE

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

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

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.

SIMPLY THE BEST BEEF LIVER AND ONION CASSEROLE

Steps:

• In a large non-stick skillet, fry bacon until crisp; remove bacon.
• Cut liver into serving size pieces and dredge in flour.
• Lightly brown liver on each side in bacon fat.
• Arrange 1/2 cup french fried onions in the bottom of a greased 1 1/2 quart baking dish.
• Top with liver.
• Preheat oven to 350 degrees.
• Thoroughly combine the soups and all except for 1/4 cup of the remaining french fried onions.
• Pour over the liver.
• Crumble the bacon. Sprinkle over the soup mixture.
• Cover and bake for 30 minutes.
• Top with remaining 1/4 cup french fried onions and bake uncovered 5 minutes longer.

LIVER, BACON & ONIONS

Steps:

• Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
• Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
• Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
• Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
• Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

LIVER & BACON CASSEROLE

Steps:

• Cut the liver into smallish pieces, which should be then tossed in the seasoned flour. Fry the pieces gently then transfer into a casserole. Add the onions, carrots and the bacon slices laid on top. Sprinkle some Worcestershire sauce over and some freshly milled black pepper. Finally, mix the soup with the water and pour that in. Cover and bake for 1 and 1/4 hours.

LIVER CASSEROLE

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.

LIVER CASSEROLE

Steps:

• 1. Brown liver in oil. Remove.
• 2. In the same pan brown onions, carrots and potatoes.
• 3. Place liver and vegetables in a large casserole. Add salt and pepper. Cover with tomatoes (including the juice) and water.
• 4. Bake for 1 hour @ 350 degrees. Cover for 45 minutes. Remove cover and continue baking for 15 minutes.