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03 January 2013,00:27 by
Ponmathi Srilekha.S

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BACON-TOPPED LIVER

Lean bacon is used in this Bacon Topped Liver dish in order to make it really mouth-watering. With some addition of liver, black pepper, parsley, this meal is surely great for an extra special lunch of dinner. Don’t forget to garnish this dish before serving so that it looks good too.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Put half the liver in a casserole or ovenproof dish and season well with salt and pepper.
  • Cover with the tomatoes, reserving a little of the juice, then sprinkle with half of the breadcrumb mixture.
  • Cover with the remaining liver; pour over the reserved tomato juice and the water.
  • Add salt and pepper to taste. Lay the pieces of bacon on top.
  • Sprinkle with the remaining breadcrumb mixture and dot with the margarine.
  • Cover and cook in a preheated moderately hot oven for 30 minutes.
  • Remove the lid and return to the oven for a further 20 to 30 minutes or until the liver is tender.
  • Garnish with parsley before serving.

INGREDIENTS

  • 750 grams lambs or pig's liver, cut into 8 thick slices
  • Salt
  • Freshly ground black pepper
  • 750 grams tomatoes
  • 10 tablespoons whole meal breadcrumbs, mixed
  • Dried parsley
  • Dried thyme
  • 4 tablespoons water
  • 10 rashers lean bacon, derinded and halved
  • 30 grams margarine
  • Chopped parsley, to garnish

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