1 pack pigs liver, trimmed and cut into 5 cm pieces
2 tbsp plain flour (All purpose)
1 tbsp oil
300 g pack back bacon
1 large onion, finely chopped
400 g can chopped tomatoes
2/3 cup (150 ml) 1/4 pt beef stock
1 kg (2.2 lb) old potatoes, peeled and quartered
2 tbsp (1 oz) 25 g butter
1 heaped tbsp wholegrain mustard
2 tbsp plain flour (All purpose)
1 tbsp oil
300 g pack back bacon
1 large onion, finely chopped
400 g can chopped tomatoes
2/3 cup (150 ml) 1/4 pt beef stock
1 kg (2.2 lb) old potatoes, peeled and quartered
2 tbsp (1 oz) 25 g butter
1 heaped tbsp wholegrain mustard
method
1. Coat the liver with the flour. Heat the oil in a large frying pan, add the liver and cook for 8 - 10 minutes, turning occasionally until golden and cooked through. Remove from the pan.
2. Add the bacon and onion to the pan and cook for 6-8 minutes, stirring occasionally until golden.
3. Add the tomatoes, stock and cooked liver to the pan, bring to the boil and simmer for 3-4 minutes.
4. Meanwhile, cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash with the butter, milk, mustard and seasoning to taste.
5. Serve the potatoes with the liver and bacon, accompanied by a green vegetable.
2. Add the bacon and onion to the pan and cook for 6-8 minutes, stirring occasionally until golden.
3. Add the tomatoes, stock and cooked liver to the pan, bring to the boil and simmer for 3-4 minutes.
4. Meanwhile, cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash with the butter, milk, mustard and seasoning to taste.
5. Serve the potatoes with the liver and bacon, accompanied by a green vegetable.
serving amount
serves: 4 - 6
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