Delia Smith’s Liver and Bacon Casserole is made with lambs’ liver, butter, sunflower oil, plain flour, onion, streaky bacon, beef stock cube, just-boiled water, tomato ketchup, salt, and freshly ground black pepper. This hearty Liver and Bacon Casserole recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Delia Smith Liver And Bacon Casserole Ingredients
- 450g (1 lb) lambs’ liver, sliced and fully thawed if frozen
- 25g (1 oz) butter
- 2 tbsp sunflower oil
- 4 tbsp plain flour
- 1 onion, halved lengthways and sliced
- 125g (4½ oz) rindless streaky bacon rashers, each cut into 4–5 pieces
- 1 beef stock cube
- 500ml (18 fl oz) just-boiled water
- 1–2 tsp tomato ketchup
- Salt and freshly ground black pepper
How To Make Delia Smith Liver And Bacon Casserole
- Prepare the Liver: Rinse the liver under cold water and drain well on kitchen paper.
- Brown the Liver: Melt half the butter with the oil in a large non-stick frying pan over high heat. Coat half the liver in seasoned flour (salt and pepper), shake off excess, and fry each slice for 1–2 minutes on each side until lightly browned. Transfer to a plate and repeat with the remaining liver.
- Cook the Onion and Bacon: Reduce heat, melt the remaining butter in the same pan, and add the onion. Cook for 1 minute, stirring to separate layers. Add bacon and cook, stirring occasionally, for 8–10 minutes until the onion is golden-brown and bacon begins to crisp.
- Make the Gravy: Sprinkle the rest of the flour over the onion and bacon, stirring for 1 minute. Dissolve the stock cube in the just-boiled water, and pour slowly into the pan, stirring constantly. Simmer until the gravy thickens. Add a dash of tomato ketchup and season with salt and pepper.
- Finish Cooking: Return the liver to the pan and warm through for 1–2 minutes, ensuring it is cooked through.
- Serve: Serve with mash and freshly cooked greens.
Recipe Tips
- Dry the Liver: Use kitchen paper to pat the liver dry before coating it with flour. This helps it brown nicely and stay crisp.
- Heat the Pan: Make sure the pan is hot before adding the liver. A hot pan will brown the liver better.
- Don’t Overcrowd: Cook the liver in batches to avoid overcrowding the pan. This helps it cook evenly and stay crispy.
- Stir the Gravy: Stir the gravy constantly when adding the stock to avoid lumps and get a smooth texture.
- Season to Taste: Taste the gravy before serving and adjust the seasoning if needed. Add more salt, pepper, or tomato ketchup to suit your taste.
What To Serve With Liver And Bacon Casserole?
This hearty Liver and Bacon Casserole pairs well with mashed potatoes, steamed greens, roasted carrots, or buttered peas. It can also be served alongside crusty bread, a green salad, sautéed mushrooms, or buttered noodles for a delicious dinner.
How To Store Leftovers Liver And Bacon Casserole?
- Refrigerate: Let the leftover Liver and Bacon Casserole cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the casserole to cool completely before freezing. Place it in an airtight container or freezer bag and freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
How To Reheat Leftovers Liver And Bacon Casserole?
- In The Oven: Preheat the oven to 180°C (350°F). Place the casserole in an ovenproof dish, cover it with foil, and heat for 20-30 minutes, or until heated through.
- In The Microwave: Transfer a portion of the casserole to a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Reheat the casserole in a pan over medium heat, stirring occasionally, for about 10-15 minutes until hot throughout.
Delia Smith Liver And Bacon Casserole Nutrition Facts
Serving Size: 1 serving
- Calories: 450
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 290mg
- Sodium: 900mg
- Potassium: 850mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 30g
Try More Delia Smith Recipes:
- Delia Smith Apple And Blackberry Crumble
- Delia Smith Sausage Rolls
- Delia Smith Eve’s Pudding Recipe
- Delia Courgette Quiche
Delia Smith Liver And Bacon Casserole
Description
Delia Smith’s Liver and Bacon Casserole is made with lambs’ liver, butter, sunflower oil, plain flour, onion, streaky bacon, beef stock cube, just-boiled water, tomato ketchup, salt, and freshly ground black pepper. This hearty Liver and Bacon Casserole recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Liver: Rinse the liver under cold water and drain well on kitchen paper.
- Brown the Liver: Melt half the butter with the oil in a large non-stick frying pan over high heat. Coat half the liver in seasoned flour (salt and pepper), shake off excess, and fry each slice for 1–2 minutes on each side until lightly browned. Transfer to a plate and repeat with the remaining liver.
- Cook the Onion and Bacon: Reduce heat, melt the remaining butter in the same pan, and add the onion. Cook for 1 minute, stirring to separate layers. Add bacon and cook, stirring occasionally, for 8–10 minutes until the onion is golden-brown and bacon begins to crisp.
- Make the Gravy: Sprinkle the rest of the flour over the onion and bacon, stirring for 1 minute. Dissolve the stock cube in the just-boiled water, and pour slowly into the pan, stirring constantly. Simmer until the gravy thickens. Add a dash of tomato ketchup and season with salt and pepper.
- Finish Cooking: Return the liver to the pan and warm through for 1–2 minutes, ensuring it is cooked through.
- Serve: Serve with mash and freshly cooked greens.
Notes
- Dry the Liver: Use kitchen paper to pat the liver dry before coating it with flour. This helps it brown nicely and stay crisp.
- Heat the Pan: Make sure the pan is hot before adding the liver. A hot pan will brown the liver better.
- Don’t Overcrowd: Cook the liver in batches to avoid overcrowding the pan. This helps it cook evenly and stay crispy.
- Stir the Gravy: Stir the gravy constantly when adding the stock to avoid lumps and get a smooth texture.
- Season to Taste: Taste the gravy before serving and adjust the seasoning if needed. Add more salt, pepper, or tomato ketchup to suit your taste.
Delia Smith Liver And Bacon Casserole