It may differ from how Liver and Bacon would have been served in my childhood but only by a little. Times change and new flavours are introduced. The differences are small which means that it still reflects a great British dish.
Preparation time is short. Then it just needs to cook in the oven in order to tenderize the liver and cook the bacon.
Then serve with some potato and vegetables to enjoy a delicious meal!
A great stodgy British classic that was always a welcome meal when I was younger. It only takes a few minutes to prepare then cook for around 45 minutes in the oven. As pictured, it was served with sliced and roasted potatoes. Just add vegetables to finish off a great dish.
- 450g/1lb Pork Liver, well rinsed
- 225g/8oz Bacon Rashers
- 250g/½lb potato
- 1 medium size Brown Onion, peeled and chopped
- 125g/4oz button mushrooms, thickly sliced
- 2 cloves garlic, peeled and chopped
- 1 Tbsp Plain/All Purpose Flour
- 500ml/20 fl oz chicken stock
- Sunflower or soya oil
- Sea Salt
- Black Pepper
- Pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Cut the Liver into pieces around 5cm/2inches long.
- Use kitchen scissors to cut the Bacon into piece about 2.5cm/1 inch in size.
- Heat a pan over a medium-high heat then dry fry the bacon. Stir well to prevent it from sticking to the pan.
- The result of trying should be to produce sufficient fat to continue. If the pan is still quite dry then add ½-1 Tbsp of oil and heat,
- Add in the liver and the onion and mix well so that they become coated in the fat. Fry for 2-3 minutes. The liver should be browning on the outside and the onions beginning to soften.
- Add the mushrooms and fry for another minute until they start to cook.
- Stir in the chopped Garlic and continue to fry for a moment or so to allow the flavour to develop.
- Spoon in the flours and mix well so that it is evenly spread. Fry until it is beginning to turn golden. Around 1-2 minutes.
- Slowly pour in the Chicken stock. Start by adding a tablespoon at a time and stirring to mix. The aim is to combine the stock with the flour to make a smooth paste. Excess haste will make things turn very lumpy so begin slowly then speed up after adding about 100ml/4 fl oz. Once all the stock is added then bring to the boil.
- Carefully pour the Liver and Bacon mixture into an oven-proof dish.
- Cook for around 45 minutes to tenderize the liver and cook the bacon. The stock and vegetables will thicken nicely to make a great gravy which means that the Liver and Bacon is ready to serve.
- Serve with your choice of potato and some vegetables.
For a more authentic British flavour then Liver and Bacon would be served with Mashed Potato rather than the roasted version shown.
Be sure to add some vegetables as they are not shown in the image