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Liver Hot Pot

Liver cooked with potatoes and seasoned with aromatic herbs.
Ingredients
  Liver 1 Pound, cut into thin strips (450 gram)
  Flour 2 Ounce (50 gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Butter 2 Ounce (50 gram)
  Onion 1 Large, peeled
  Bacon rashers 4 , rinds removed and chopped
  Tomatoes 2 , peeled and chopped
  Dried mixed herbs 1⁄2 Teaspoon
  Potatoes 2 Pound, peeled and finely sliced (1 kilogram)
  Water 2 Tablespoon
  Freshly chopped parsley 1 Tablespoon (for garnish)
Directions

GETTING READY
1) Preheat the oven to 180°C/350°F or Gas Mark 4.
2) Dredge the liver in the flour seasoned with salt and pepper, until thoroughly coated.

MAKING
3) In a flameproof casserole dish, saute the liver and onions in butter for 3 to 4 minutes, stirring occasionally, until browned.
4) Stir in the bacon, tomatoes and herbs (if using), mix thoroughly.
5) Then cover with the sliced potatoes and pour in water.
6) Cover and cook in the preheated oven for 1 1/4 to 1 1/2 hours.
7) Uncover and cook for another 20 to 25 minutes, until the potatoes are browned.
8) If you wish to freeze the recipe do it at this stage. Cover the casserole, then wrap in a freezer bag or foil , seal, label and freeze.

SERVING
9) Sprinkle with parsley and serve the Liver Hot Pot straight from the casserole.
10) If using the frozen dish, unwrap, thaw at room temperature for 4 hours. Then reheat in the preheated oven at 180°C/350°F or Gas Mark 4 for 1 hour, or until thoroughly heated. Serve hot or as indicated in step 9.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
110 Minutes
Ready In: 
120 Minutes
Servings: 
4

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