Cheese Hot Pot
|Lamb liver||12 Ounce, cut into 1 inch pieces (350 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Onions||1 Pound, thinly sliced (450 Gram)|
|Stock||1⁄4 Pint (150 Milliliter)|
|Tomato puree||2 Tablespoon|
|Potatoes||1 Pound, peeled, cooked and sliced (450 Gram)|
|Cheese||4 Ounce, grated (100 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Flour||1 Ounce (25 Gram)|
Soak the liver in the milk for 1 hour.
Drain off the milk and reserve.
Mix the flour with salt and pepper and use to coat the liver pieces.
Melt the fat in a frying pan and fry the onions gently until they are softened.
Add the liver pieces and brown on all sides.
Gradually stir in the stock, tomato puree and reserved milk and bring to the boil, still stirring.
Pour into a 1.2 litre/2 pint casserole.
Arrange the potato slices on top to cover and sprinkle with the cheese.
Bake in a preheated moderately hot oven (190C/375 F, Gas Mark 5) for 20 to 30 minutes or until the top is golden brown.