Liver and Bacon Hotpot

 

It seems that I may have stumbled upon a way to make liver delicious!  I always used to fry up the floured slices and serve them with sauteed onion rings.  Not anymore.

Quite by accident, I came upon a reference to someone eating a Liver and Bacon Hotpot.  It piqued my curiosity so I went searching and discovered several different recipes.

I have always “adjusted” recipes to how they suit me, and this is what I came up with:

LIVER AND BACON HOTPOT FOR TWO

Ingredients

350g potatoes

2-3 Tbsp butter

200g lamb’s liver

100g bacon (about 3 rashers streaky bacon)

100g swede (about ½ small swede)

100g carrot (about one average carrot)

1 Tbsp white flour

1 cup beef stock (or vegetable stock)

1½ tsp Dijon mustard (or use whole-grain mustard)

Salt and pepper to taste

Method

Peel and cut potatoes into 5mm thick slices, rinse in cold water and place into saucepan.  Pour over boiling water, bring back to the boil, and cook for 4-5 minutes until just tender.  Drain carefully, so they don’t break up, and set aside.

Preheat oven to 180 degrees Celsius.

Peel and finely dice onion, carrot and swede and set aside in a small bowl.

Chop bacon into dice and add to the vegetables.

Thinly slice the liver and add the unwashed slices to 1 Tbsp melted butter in a frying pan.  Lightly brown each slice, about 1 minute on each side.  Place into a casserole dish.

Tip the bacon and vegetables into the remaining butter in the frying pan, and cook over a moderate heat until bacon and onion are cooked, about 10 minutes.  Stir often and add more butter if needed.

Sprinkle flour over the vegetables, stir, then stir in the stock.  Add a teaspoon of mustard and season to taste with salt and pepper.

Bring to the boil, stirring, then pour over the liver in the casserole dish.

Arrange potato slices on top, overlapping them neatly so they cover all of the meat.

Melt a tablespoon of butter and stir in ½ tsp Dijon mustard.  Brush gently over the potato slices.

Bake, uncovered, at 180 C until potato is browned and tender (about 45 minutes).

 

These measurements and times are only approximate.  The recipe can easily be doubled, and oil can be used instead of butter if wished.  It took me about 40 minutes to prepare the dish before cooking, and I served it with mashed potato and green peas.

This is one recipe I will definitely be making again 😊

Margaret.