I published here a recipe for liver a few months ago but decided to do another one today having seen some nice liver for sale at our local farm shop this morning.
- 50g butter
- 4-6 rashers of bacon, cut into small pieces
- 1 larger onion, peeled and sliced
- 50g plain flour, seasoned
- 500g lambs liver, cut into 1 inch strips
- 2 tbs of olive oil
- 500 ml of beef stock
- 400g tin of chopped tomatoes
- 3 sticks of celery, chopped
- 3 tbls of light soy sauce
- Put the inner pot on a medium heat.
- Add the butter. When the butter starts to melt add the bacon and onion.
- Cook until the onion is soft. Then remove onion and bacon keeping to one side.
- Toss the liver in the seasoned flour.
- Add the olive oil and put the floured liver into the inner pot piece by piece. Fry until it starts to colour.
- Turn the heat right down and add any seasoned flour that is left.
- Cook for 1 minute stirring to stop the flour from sticking and burning on the base of the inner pot.
- Slowly add the stock, stirring as you pour to stop it going lumpy.
- Bring to the boil then add the chopped tomatoes, onions and bacon.
- Add the celery and mix all together well.
- Bring back to the boil put on the lid and turn down to a simmer.
- Simmer for 5 minutes.
- Put the inner pot into the insulated outer container and shut the lid.
- Thermal cook without power for a minimum of 1 hour.
- Before serving check the seasoning.
- Serve with new potatoes or pasta.
If cooking potatoes in the top pot bring them to the boil while you are preparing the liver dish and instead of putting the lid on the inner pot in step 11 put the top pot into the inner pot. Then put the lid on the top pot and follow steps 12 onwards.