Here's a traditional, wholesome and very cheap dish to make. You don't need to turn it into a pie. Just serve the liver and bacon with mashed potato and the onion as a gravy, or if you're trying to sneak liver past someone who loves pie, but hates liver. (This almost worked.)
Ingredients
400g lambs liver
3 rashers unsmoked thick cut back bacon
2 onions in thin wedges
500ml beef stock (made with one stock cube)
2 tbsp plain flour with plenty of pepper and a little nutmeg
2 carrots cut into cubes
2 tbsp tomato ketchup
1/2 tsp grated orange zest
1 tsp dried sage (or better still two leaves fresh sage torn)
Good helping of ground black pepper
Puff or shortcrust pastry
NB Do not add any salt as the bacon and stock cube are both very salty.
Method
Rinse the liver in plenty of cold water and pat dry with kitchen paper.
Measure out the flour onto a plate and add pepper and nutmeg. Coat the liver in the flour.
Flash fry the coated liver in a hot pan for about 2 minute. Remove and set aside.
Parboil or microwave the carrots in bitesized pieces.
Fry the onions on medium heat until soft and golden. Add the bacon pieces, orange zest and carrot pieces and continue frying till cooked through. Now add the rest of the flour from the liver and stir in to coat the onions and bacon before slowly adding the stock, stiring all the time to make a good gravy. Add more water if necessary for the right consistency, or a dash of orange juice.
Cut the liver into bitesized pieces and stir it into the onions and bacon. Turn off the heat and transfer this to pie dishes, cover with pastry and bake for 10-20 minutes until the pastry is golden.
Ingredients
400g lambs liver
3 rashers unsmoked thick cut back bacon
2 onions in thin wedges
500ml beef stock (made with one stock cube)
2 tbsp plain flour with plenty of pepper and a little nutmeg
2 carrots cut into cubes
2 tbsp tomato ketchup
1/2 tsp grated orange zest
1 tsp dried sage (or better still two leaves fresh sage torn)
Good helping of ground black pepper
Puff or shortcrust pastry
NB Do not add any salt as the bacon and stock cube are both very salty.
Method
Rinse the liver in plenty of cold water and pat dry with kitchen paper.
Measure out the flour onto a plate and add pepper and nutmeg. Coat the liver in the flour.
Flash fry the coated liver in a hot pan for about 2 minute. Remove and set aside.
Parboil or microwave the carrots in bitesized pieces.
Fry the onions on medium heat until soft and golden. Add the bacon pieces, orange zest and carrot pieces and continue frying till cooked through. Now add the rest of the flour from the liver and stir in to coat the onions and bacon before slowly adding the stock, stiring all the time to make a good gravy. Add more water if necessary for the right consistency, or a dash of orange juice.
Cut the liver into bitesized pieces and stir it into the onions and bacon. Turn off the heat and transfer this to pie dishes, cover with pastry and bake for 10-20 minutes until the pastry is golden.
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