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Liver Casserole

Western.Chefs's picture
  Ox liver 1 Pound, trimmed and sliced (450 Gram)
  Baby onions 6 Ounce, peeled (175 Gram)
  Garlic 1 Clove (5 gm), peeled and crushed
  Celery stick 3 , trimmed and sliced
  Butter/Margarine 2 Ounce (50 Gram)
  Back bacon rashers 6 , derinded and chopped
  Flour 1 Ounce (25 Gram)
  Tomato puree 1 Tablespoon
  White stock 1⁄2 Pint (300 Milliliter)
  Cider 1⁄2 Pint (300 Milliliter)
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh bay leaves 5

Preheat oven to Gas 4, 350°F, 180°C.
Cut liver slices in half.
Fry onions, garlic and celery in fat for 2-3 mins.
Remove from pan.
Cook liver for 5 mins each side, remove, drain.
Cook bacon for 3 mins each side, remove.
Stir flour into pan with tomato puree.
Cook for 1 min, blend in stock and cider.
Place liver, onions, celery and bacon in 3 pint/7 litre ovenproof casserole dish.
Pour stock over, season.
Add 3 bay leaves, cover, cook for 2 1/4 hrs or until cooked.
Garnish with bay leaves and serve.

Recipe Summary

Main Dish

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Liver Casserole Recipe