Liver and Bacon cooked in Mr D’s® Eco Friendly Thermal Cooker
Today I thought it was about time we had a new recipe so having some liver and bacon this seemed ideal for the thermal cooker. The liver I used was New Forest free range Ox liver and bought this with the free range bacon from our local farm shop. This simple recipe will be a real hit for those who like liver and bacon as it has lots of flavour. Just before serving I cooked some curly kale also from our local farm shop. Even using free range meat the cost of this meal which made four servings was well under £5.00.
- 500g of liver (choose which ever you prefer) cut into strips
- 2 tbsp seasoned flour
- 4 to 6 rashers of streaky bacon cut into pieces
- 2 onions sliced
- 2 carrots diced
- 2 celery sticks sliced
- 1 tsp thyme
- 1 tsp sage
- 1 stock cube or 3 tsp stock powder
- 1 kg potatoes cut into approx 5 mm slices
- 1 tsp Worcestershire sauce
- Salt and ground black pepper
- Toss the slices of liver in the seasoned flour to coat them well.
- Layer them in the inner pot and sprinkle over any flour that is left.
- Add the bacon as a layer.
- Put the onions in as a layer followed by the carrots and celery.
- Sprinkle over the thyme and sage.
- Layer the potatoes over everything.
- add the stock powder to 500 ml of water and pour over the potatoes.
- Top up with water until the potatoes are just covered.
- Add the Worcestershire sauce.
- Bring to the boil and then turn the heat down to a simmer.
- Simmer for about 5 mins.
- Put the lid on the inner pot and place the pot in the insulated outer container.
- Shut the lid of the outer container and leave to cook for a minimum of 2 hours.
- Check the seasoning before serving.
- I served the dish with curly kale.