Liver & bacon

morwenna

Stephen_Leak wrote: »

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.

Sounds yummers! When can I come round for the next liver session?

Stephen_Leak

morwenna wrote: »

Sounds yummers! When can I come round for the next liver session?

Anytime. And orange juice, scrambled egg with smoked salmon on wholemeal toast and coffee for breakfast, perchance?

Bogof_Babe

Help please. It's yonks since I made a liver & bacon casserole, but got some nice lambs liver reduced today so I've fried it off along with bacon and onion, and it's now on a medium heat in stock in the oven.

Can someone tell me how long I should oven cook it for? I fried it until the outside was brown and there was no blood running out.

sandraroffey

if you cook it too long, it comes out like boot leather.shouldnt be cooked for very long at all.

Bogof_Babe

Thanks. I've just put some cornflour and Bisto in to thicken it so will give it another 10 mins. Looking forward to my tea now .

zippychick

Hi Bogof babe:hello:

Now you've had your tea, I've merged your thread with the existing one on liver and bacon.

Cheers:)
Zip

Bogof_Babe

Thanks zippychick. It was very nice, which is lucky 'cos I made enough for tonight's tea too, and tomorrow's :rotfl:.