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Prep Time: 30 Minutes Cook Time: 43 Minutes |
Ready In: 73 Minutes Servings: 1 |
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Liver Hot Pot Ingredients:
4 ounces liver |
milk |
3 potatoes |
1 onion |
1 tomato |
2 mushrooms |
oil |
salt |
pepper |
1 pinch mixed herbs |
1/2 stock, cube |
1/2 cup water |
knob butter |
Directions:
1. Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked.
2. Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them.
3. Peel and slice the onion into rings.
4. Wash and slice the tomato and mushrooms.
5. Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan.
6. Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes.
7. Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers.
8. Sprinkle with the salt, pepper, and herbs.
9. Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole.
10. Cover the casserole with a thick layer of the sliced potatoes.
11. Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.
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