OFFAL: Liver & Bacon with Mustard Mash
This warming hearty dish is a classic winter meal and serves 4-6 people.
- 1 pack of Eversfield Organic Pigs Liver or Eversfield Organic Lamb's Liver, cut into 5 cm pieces
- 2 tbsp plain flour
- 1 tbsp oil
- 250g pack of Eversfield Organic Back Bacon
- 1 large onion, finely chopped
- 1 can chopped tomatoes
- 150ml or 1/4 pint of beef stock
- 1 kg Eversfield Organic Potatoes, peeled and quartered
- 2 tbsp (1 oz) 25 g butter
- 1 heaped tbsp organic wholegrain mustard
- Coat the liver with flour
- Heat the oil in a large frying pan then add the liver and cook for 8 - 10 minutes, turning occasionally until golden and cooked through. Remove from the pan.
- Add the bacon and onion to the pan and cook for 6-8 minutes, stirring occasionally until golden.
- Add the tomatoes, stock and cooked liver to the pan, bring to the boil and simmer for 3-4 minutes.
- 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.
- Serve the potatoes with the liver and bacon, accompanied by a selection of Eversfield Organic green vegetables
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