Thursday, 20 February 2014
Liver and bacon casserole
Time to get some of the liver and bacon from our last Tamworth pig out of the freezer. Our aim was to make a liver and bacon casserole. Here's our recipe (quantities are very much up to you): liver chopped and floured (season the flour); bacon chopped, onions quartered; handful of mushrooms; sprig of thyme from our herb garden; pork stock.
Put all the ingredients into a casserole dish and put in oven at 200C for 30-40 minutes. Simple as that.
We had the casserole on Sunday. There was a great deal of liquid left over which made a rather nice soup when reheated with some grated carrots and artichokes. Add another stock cube if needed and simmer for about 20 - 30 min.