Background: My husband doesn't like to eat offal. I do. A while back, when I was complaining about how I never get to eat liver or kidneys any more, he suggested that I could try cooking things with them and see if I could come up with something he'd like. So today I tried - and succeeded!
As much because I don't want to forget the recipe (which was half from allrecipes.co.uk and half made up) as because it's yumsome, I'm posting it here.Ingredients
4 large potatoes
450g bacon pieces
1 good-sized onion
4 or 5 cloves garlic
2 tablespoons flour
500ml chicken stock
3 teaspoons whole-grain mustard
0.5 teaspoon dried sage
Pre-heat the oven to 190C.
Scrub or peel the potatoes and cut into slices. Cook on the stove or in the microwave until just done. Drain and set aside.
Slice the liver finely; cook gently in a large pan until browned all over. Remove to large casserole dish.
Peel and chop the onion and garlic and toss into the pan.
If necessary, chop the bacon pieces a bit smaller; add to the pan.
Rinse the mushrooms and chop into chunks about the same size as the bacon pieces; add to the pan.
Stir it all up well together and cook over a medium heat until the onion seems done and the bacon pieces are sealed.
Add the flour, stir up well, cook a few minutes.
Add the stock, the sage, 2 teaspoons of mustard, and pepper to taste.
Stir up well and bring to the boil.
Melt the butter and the 3rd teaspoon of mustard together.
Pour the boiling contents of the pan into the casserole dish on top of the liver.
Top with the potato slices.
Brush the potato slices with the melted-butter-and-mustard mixture, then season lightly with salt and pepper.
Put the casserole dish into the oven and cook for 45 minutes.
Serve straight from the oven.