credit : http://vicki-kitchen.blogspot.com
I served it with some leftover veg from Sunday just warmed up and a few new potatoes simply boiled in their skins.
Liver and bacon
1lb lambs liver (washed, trimmed and dried on kitchen paper)
2 large onions (sliced)
1/2 lb lean back bacon (trimmed of fat)
1 tbsp plain flour
1/2 pint beef stock
salt and pepper
(You will need a plastic food bag for this too)
Turn the oven on to 180/350/gas4.
Spray a large frying pan lightly with spray oil and cook the onions over a low heat until soft then add the bacon and cook for a few more minutes until bacon is cooked then place it all into an oven proof casserole dish .
In the plastic food bag add the flour and a good grinding of black pepper and a 1/2 tsp salt and mix well, Add the slices of liver , secure the top of the bag (IMPORTANT if you dont want to redecorate your kitchen!!) and then shake the bag lightly until all the liver is coated with flour.
Spray the frying pan with more spray oil and heat and then shake off any excess flour and lay the slices of liver into the frying pan. Give the liver a couple of minutes over a medium heat until a crust has formed underneath the liver then flip the pieces over and cook for another minute on the other side and then place this into the casserole dish .
Add the beef stock to the frying pan and stir well to scrape up all the savoury bits from the bottom of the pan then pour over the liver, bacon and onions in the casserole dish.
Stir everything well, cover the dish with a lid or a double layer of foil and then place in the oven for 30 minutes, Remove from the oven and leave to stand for 10 minutes
Serve with lots of veg and some potatoes, This is 1 syn per portion and this recipe serves 4...