Ox Liver And Bacon Hotpot Recipe
Servings: 1
Ingredients
- 1 lb Ox liver, cut into 1/4 inch slices
- 4 ounce Streaky bacon, rind removed, cut into small pcs
- 1 x Heaped tbsp seasoned flour
- 3 x Fairly big onions, sliced
- 1 med Carrot, peeled cut into chunks
- 1 x Celery stalk, cut into chunks
- 2 ounce Swede, peeled, cut into chunks
- 1 tsp Dry sage
- Â Â Stock or possibly water
- 1 tsp Worcestershire sauce
- 2 lb Potatoes, peeled and cut into fairly thick slices
- Â Â A little beef dripping or possibly butter
- Â Â Salt and black pepper
Directions
- Pre-heat oven to gas mark 3 (325F/170C)
- First of all, toss the slices of liver in the seasoned flour to coat them well, then arrange them in a good sized casserole and sprinkle in any leftover flour.
- Add in the bacon and sliced onion, together with the chunks of carrot, celery and swede. Add in the sage and a good seasoning of salt and pepper.
- Next pour in just sufficient stock or possibly water barely to cover the ingredients in the pot - probably about 1 pint - then add in the Worcestershire sauce.
- Finally cover the top with a thick layer of potatoes, overlapping each other, then season again with salt and pepper.
- Cover the casserole and cook in the over for 2 hrs. After which, take lid off and cook for a further 30 min.
- When the time is up, brush the potatoes with a little melted beef dripping or possibly butter and pop the casserole under a pre-heated warm grill to get a nice crusty top to the potatoes.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 814g | |
| Calories 589 | |
| Calories from Fat 9 | 2% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 261mg | 11% |
| Potassium 3209mg | 92% |
| Total Carbs 132.63g | 35% |
| Dietary Fiber 17.6g | 59% |
| Sugars 9.14g | 6% |
| Protein 15.72g | 25% |
