Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 18

A school lunch classic that seems to be as polarising now as it ever was! However, this simple casserole is well worth trying even if you’re not a liver fan; if you are, you’ll love it.

Preparation time: 15 minutes

Cooking time: 6–8 hours

Serves 4

1 tbsp olive oil

4 rashers smoked streaky bacon, diced

2 onions, peeled and finely sliced

500g (1lb 2oz) lamb’s liver portions

2 tbsp plain flour

Sea salt and freshly ground black pepper

500ml (18fl oz) red wine

2 fresh thyme sprigs

2 bay leaves

Warm the olive oil in a large frying pan over a medium heat. When hot, add the bacon and fry briefly before adding the onions. Cook for about 5 minutes or until golden and softened slightly. Spoon into the slow cooker dish.

Return the pan to the heat. Place the liver, flour and seasoning into a freezer bag, seal and toss quickly to coat. Add the liver to the hot pan and sear for about 1 minute on each side or until browned. Add to the slow cooker dish.

Pour in the wine and add the herbs. Cover with the lid and cook on low for 6–8 hours or until the liver is tender and the sauce is thickened. Serve with buttered jacket potatoes and seasonal vegetables.

COOKING CONVENTIONALLY?

Follow the recipe through steps 1 and 2, then place in a casserole dish, cover with a tight-fitting lid or foil and cook in an oven preheated to 170°C (325°F), Gas mark 3 for 1–2 hours.