Steps
- 1
Pre heatoven to 180C. Remove rind from bacon and fry until cooked, remove from pan and cut in to 2 inch pieces
- 2
Add 1 tablespoon oil to pan add onion and fry gently untill golden,remove from pan
- 3
Season flour with salt and pepper place in a plastic bag, add liver and shake until coated
- 4
Add remaining oil to pan, shake liver to remove excess flour place in pan and seal on both sides.
- 5
Meanwhile grease an ovenproof casserole, place half the bacon in casserole followed by half the onion, cover with half the potato slices season with salt and pepper add the liver.
- 6
Repeat with remaining bacon and onion pour over gravy, arrange remaining potato in overlapping spiral on top, season with salt and pepper, sprinkle with melted butter or olive oil
- 7
Place in oven for 60 to 90 minutes until cooked through and potato top is golden (beef liver takes longer than lambs to cook)
- 8
Serve with vegetable of choice (I prefer peas)
- 9
Can also be Cooked in a crock pot/ slow cooker from step5, cook on low for 4 hours. N.B. Top won't go 'golden'!
- 10
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Comments (2)
Will send pic when i make it.