Liver and Bacon!

[Admiral Huddy]

YUMMY!

My wife said I hadn't cooked for ages and said it's been years since I've done Liver & Bacon, with bubble and squeak.. Yummy!! Something I used to do when we were in rush. It's cheap, tasty and packed with Iron and all sort of goodness for this time of year.

Ingredients for Liver & Bacon (yummy):

1 large Onion finely Chopped
1 large Onion diced
2 cloves of garlic finely chopped to paste.
Liver
Back bacon
Olive Oil
Plain flour
Cracked pepper
Sesame seeds
Salt
Gravy

For the Bubble:

1 finely chopped onion
pre cooked Pots boiled until soft
pre cooked Sprouts
pre cooked Carrots
pre cooked anything veg really..
For the Liver & Bacon
Worchester sauce


Liver and Bacon (yummy)

Place some plain flour into a mixing bowl and added salt and cracked pepper. You can add some chilli power if you fancy spicing things up a bit but I left this out this time.

I then washed and sliced the liver into strips, placing them into the bowl of flour and left to semi-dry a bit. This helps make them go crispy!

When ready, I heat up a frying pan with plenty of Olive Oil and at the same time, boil the kettle for some stock and turn the oven to 200oc.

When the oil is hot, add the finely chopped onions and garlic to release the flavours until brown. Add the bacon until cooked, then carefully lower a few slices of liver and allow to season and seal. When done, turn over to one side and add more liver. Repeat the process until all bits are in.

At this stage add the diced onions. Don't be tempted to keep turning as the liver needs to be sealed.

When crispy on both sides, take off heat and add stock. Don't stir too much. Sprinke a little of the sesame seeds on top and then place in oven for around 30 minutes.

Bubble and Squeeeeeaaakkkk!!

My favourite! I normally cook this Boxing Day with cold meat and pickles. One year, I cooked this for 20 people who all turned their noses up yet funnily enough it all went and they have asked me to cook again.

Anyway, whilst the liver and bacon (yummy) is in the oven, heat up more olive oil in a pan. Good job I have about 4 in the kitchen. I use an old one for doing the bubble and squeak.

Just add the onions as before. When brown add the pots and veg, then keep chopping (hence I use an old pan) and turning all the time. Eventually, it starts to brown. At thi stage, I add some Worchester sauce. I keep string and chopping until it’s pipping hot and it going brown lots!

I make a cake like object in the pan which is brown all over and slice this into serving parts and serve. By this time, the liver is done and all serves up nicely with a glass off beer.

[Will]

Sounds good! I want some!!!!

do you take the onions and garlic out? It's just that garlic burns very easily and goes all bitter if over fried.

[Belmit]

My mum makes a cracking liver, sausage and bacon casserole. Tons of mash... beautiful.

Like the sound of this one, and love sprouts!

[Admiral Huddy]

Originally Posted by Will

Sounds good! I want some!!!!

do you take the onions and garlic out? It's just that garlic burns very easily and goes all bitter if over fried.

No, the onion and garlic, or what's left of it, sticks to the crispy liver.

[Rich_L]

2 thumbs up! I love this, have cooked it a few times, yum!

Our Sundays are quite good in our house, usually involves a trip to Tescos on Saturday to pick up whatever is in the reduced section, so we end up having things like steak & kidney pie, liver and bacon and things as the offal is usually there.

[Jonny69]

Roo'argh - disgusting

[Admiral Huddy]

Originally Posted by Jonny69

Roo'argh - disgusting

Puts hairs on ya chest!

[Tak]

I love bubble and squeak - my dad use to do an amazing one - was absolutely gorgeous. I have never tried to cook it myself though.

[Admiral Huddy]

Go on, you know you want to