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Archive for the ‘Liver’ Category

I’ve been trying to work out how to cook a cassarole in this new fangled machine and I think I’ve finally succeeded. Whether it was any quicker than a conventional oven I don’t know, but here goes anyway.

Ingregients

400 – 500 g of liver (I used pigs liver – it’s more forgiving!)

1 red pepper

1 red onion

Seasoning, herbs and some stock cubes.

Method

Place the low rack in the bowl and pre-heat the oven to 200 degrees.

1. Chop the onion quite finely.

2. Cut the pepper into small pieces Рthe size is not important.

3. Place the onion and pepper in a large casserole or other oven-proof bowl (at least 1 litre in capacity).

4. Wash the liver and if necessary cut it into smaller pieces with scissors (I left the pieces as they came out of the packet).

5. Place the liver in the bowl with the onion and pepper and give it a good stir to mix it well together.

6. Add your favourite herbs and season with salt and pepper.

7. Dissolve the stock cubes in 300 – 400 ml of boiling water (I used one vegetable and one chinese). Pour this over the meat and vegetables and stir well.

8. Place in the oven and cook for 40 – 50 minutes. Check it and stir after 30 minutes.

I served with courgette, broccoli and a few new potatoes. Serves 3-4. You can substitute other meat if liver is not a favourite.

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