I can almost hear some folk running away before reading any further! I used to hate liver with a vengeance, it sent shudders down my spine and made my teeth itch! Then, I found this recipe quite a few years ago in the Tower Slow Cook-Book and it's a firm favourite of ours.
If I don't have the time or inclination to use the slow cooker then this cooks beautifully in a covered casserole dish in a moderate oven for about an hour to an hour and a half - from the point where you would transfer everything into a slow cooker. I have one solitary Le Creuset casserole to my name (bought in a sale many moons ago) - using that means no pan to wash up mid-way - straight from the hob and into the oven :)
Liver and Bacon Casserole
Serves 2 generous portions
2 onions - chopped
8 rashers bacon chopped (I use a pair of sharp kitchen scissors for this)
500g lambs liver cut into strips 1cm wide (I hate touching liver so I do this wearing disposable gloves and using sharp kitchen scissors - what a wimp!)
Seasoned flour - about 2 tablespoons
1 x 400g can tomatoes
150 - 300 ml beef stock (I cheat and just use an Oxo cube)
1 tablespoon Worcestershire sauce (I think it's this that really makes the casserole!)
If using a slow cooker, pre-heat it on high for 20 minutes.
Heat the butter in a large pan and saute the onions and bacon gently until transparent.
Toss the liver strips in the seasoned flour
Add the liver to the onions and bacon and continue cooking for 2-3 minutes, stirring well.
Add the remaining ingredients, bring to the boil and transfer to slow cooker.
Cook on high for 30 minutes then switch to low for 3-5 hours.
Things I do: The easiest, and least tactile, way to toss the liver in flour is to pop the flour into a poly bag, season it, add the liver and holding the top of the bag closed give it a good shake. For four people I just up the quantity of liver to 700g or so and add a touch of extra stock. We normally have at least one portion left over and it freezes fine - great for an emergency meal. I think this absolutely has to be served with creamy mashed potato! Dark green cabbage goes brilliantly with it - and just think of all that iron you'd be getting :)
Bet you what you like that both Kath and Sarn ran away before even reading this recipe :)) And perhaps a few others too?