Liver & bacon

me_and_me_monkeys

personally I cook liver and bacon in the oven with a tin of tomatoes and a of baked beans, bit of stock cube and whatever else is about. mmmmmm

hilstep2000

What is lovely is cover it in a "Dolmio" or "Ragu" type of pasta sauce, (You knowq what I mean!) and casserole it. It comes out all soft, and you can serve it on spaghetti like bolognese!
My kids never realise it's liver when I do it like this! LOL!

sandy2_2

soak liver in milk for 1 to 2 hours, rinse pat dryish dust with flour, fry quckly to seal, then casserole in slow cooker with lots of onions and bacon, complete with water and stockcube

grreatsite2

Whenever I try to do casseroled liver it always gets tough even though iI cook it on a low heat, any ideas? I have got a slow cooker so how long do you think it ould need in there?

grreatsite2

Hi all, just a quick bump as I wondered if you'd had anythoughts on the liver question. I have a bag waiting in my fridge so wondered what your tips are for not getting tough liver casserole and how to do it in the slow cooker. Thanks.

sandy2_2

grreatsite2 wrote: »

Whenever I try to do casseroled liver it always gets tough even though iI cook it on a low heat, any ideas? I have got a slow cooker so how long do you think it ould need in there?

Oops sorry I missed this.
I think cooking liver is a bit like cooking calamare, either very fast or long and slow to keep it tender. Liver 6 to 8 hrs on high in slow cooker

pol

I also buy the packs of morrisons ox liver. I put it in a casserole with onions and mushrooms if I have any. Cover with a stock made up of a stock cube, herbs, salt and pepper, slosh of any wine I have in (port best), it needs to cover the liver a bit to stop it going hard. Cook in the oven for 1 1/2 hours on 180C. I stir in a little gravy granules at the end to make the gravy.

Bellaquidsin - I regularly freeze portions in tubs and reheat gently in the micro, they taste just as good as fresh.

pol

Stephen_Leak

Update: I did the liver & bacon on Sunday. It was delicious and we both appear to have survived.

After pulling together the basic info' on here, I kind of made it up from there, based on the ingredients to hand.

I defrosted and cut the liver up to ensure it cooked through. I also soaked it in milk, as advised. I fried it very gently until just sealed on the outside, along with two cut up rashers of unsmoked middle bacon.

Now here is where it all got a bit "Heston Blumenthal" (Who am i kidding?).

I warmed up the livery milk and dissolved in a couple of spoonfuls of gravy granules, then added this to the meat in the pan. I then left this to simmer and thicken until the roast potatoes and mixed veg' were done.

skintmostofthetime

Ooohh I LOVE liver - you've made me feel reeaally hungrey.

hilary1

bellaquidsin wrote: »

Now I have a question. My local Morrisons sell ox liver in a pack costing around 60p. It is far too much liver for the two of us. Has anyone reheated ox liver at all. I am wondering if it would stand up to reheating or if it would go hard.

Thanks

Bella.

I dont eat liver so when i cook the OHs I put half of it in a container in gravy for the next day or freeze it and he's never complained about it. Probably doesnt dare though :rotfl: