What is Mary Berry Liver And Bacon Casserole Slow Cooker?
Imagining a recipe in the style of Mary Berry, a Liver and Bacon Casserole made in a slow cooker would combine the tender, rich flavors of liver with the smoky depth of bacon, all simmered slowly with onions, herbs, and perhaps a touch of wine or broth for a sauce that melds beautifully over hours. The slow cooker method would ensure that the liver, a meat that can easily become tough if overcooked, remains tender and succulent.
What Goes Best With Mary Berry Liver And Bacon Casserole Slow Cooker?
This hearty casserole pairs wonderfully with creamy mashed potatoes, which can soak up the rich sauce, or a side of buttery green vegetables like peas or green beans for a bit of freshness. A crisp side salad or steamed carrots could also offer a light contrast to the dish’s deep flavors.
Ingredients
For a dish inspired by Mary Berry and adapted for slow cooking, you might need:
500g liver, sliced and trimmed
200g bacon, cut into pieces
2 onions, sliced
2 cloves garlic, minced
200g mushrooms, sliced
2 carrots, diced
1 tablespoon flour (to coat the liver)
500ml beef stock
1 tablespoon tomato paste
1 teaspoon thyme
2 bay leaves
Salt and pepper, to taste
Oil, for frying
How to Prepare Mary Berry Liver And Bacon Casserole Slow Cooker
- Prepare the Liver: Lightly coat the liver slices in flour seasoned with salt and pepper.
- Brown the Ingredients: In a pan, quickly fry the liver in batches to just seal them, not cook through.
- Transfer to the slow cooker. In the same pan, fry the bacon until crisp, then add to the slow cooker. Sauté the onions, garlic, mushrooms, and carrots until softened, then add to the slow cooker.
- Deglaze and Cook: Pour a little beef stock into the frying pan to deglaze, scraping up any bits stuck to the pan, then pour into the slow cooker. Add the remaining stock, tomato paste, thyme, and bay leaves to the slow cooker, stirring to combine. Cook on low for 6-8 hours or on high for 3-4 hours.
- Final Steps: Remove the bay leaves before serving. Adjust the seasoning with salt and pepper if necessary.
Mary Berry Liver And Bacon Casserole Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 500 g liver sliced and trimmed
- 200 g bacon cut into pieces
- 2 onions sliced
- 2 cloves garlic minced
- 200 g mushrooms sliced
- 2 carrots diced
- 1 tablespoon flour to coat the liver
- 500 ml beef stock
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the Liver: Lightly coat the liver slices in flour seasoned with salt and pepper.
- Brown the Ingredients: In a pan, quickly fry the liver in batches to just seal them, not cook through. Transfer to the slow cooker. In the same pan, fry the bacon until crisp, then add to the slow cooker. Sauté the onions, garlic, mushrooms, and carrots until softened, then add to the slow cooker.
- Deglaze and Cook: Pour a little beef stock into the frying pan to deglaze, scraping up any bits stuck to the pan, then pour into the slow cooker. Add the remaining stock, tomato paste, thyme, and bay leaves to the slow cooker, stirring to combine. Cook on low for 6-8 hours or on high for 3-4 hours.
- Final Steps: Remove the bay leaves before serving. Adjust the seasoning with salt and pepper if necessary.
Notes
Microwave: Place a portion in a microwave-safe container, cover, and heat on high for 2-3 minutes, stirring halfway through.
Oven: Preheat to 180°C (350°F). Transfer the casserole to an oven-safe dish, cover with foil, and heat for 20-25 minutes or until piping hot.
Stovetop: Reheat the casserole in a saucepan over medium heat, stirring occasionally, until hot throughout.
How to Store Leftovers of Mary Berry Liver And Bacon Casserole Slow Cooker Cool any leftovers to room temperature, then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Serve Mary Berry Liver And Bacon Casserole Slow Cooker
Ladle the casserole into deep bowls, ensuring each serving has a generous portion of liver, bacon, and vegetables. Serve with a side of mashed potatoes, steamed greens, or crusty bread to make the most of the rich sauce.
How to Reheat Mary Berry Liver And Bacon Casserole Slow Cooker
- Microwave: Place a portion in a microwave-safe container, cover, and heat on high for 2-3 minutes, stirring halfway through.
- Oven: Preheat to 180°C (350°F). Transfer the casserole to an oven-safe dish, cover with foil, and heat for 20-25 minutes or until piping hot.
- Stovetop: Reheat the casserole in a saucepan over medium heat, stirring occasionally, until hot throughout.
How to Store Leftovers of Mary Berry Liver And Bacon Casserole Slow Cooker
Cool any leftovers to room temperature, then transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions Regarding Mary Berry Liver And Bacon Casserole Slow Cooker
Can I use chicken liver? Yes, chicken liver can be used, but it has a more delicate flavor and texture, so adjust cooking times accordingly.
Is it necessary to brown the ingredients first? Browning adds depth of flavor but if short on time, you can place all ingredients directly into the slow cooker.
Nutritional Information
Approximately, per serving (based on 4 servings):
- Calories: 400-450
- Protein: 35g
- Fat: 20g (saturated: 7g)
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
The nutritional content will vary depending on the specific ingredients used and portion sizes. Mary Berry’s approach to cooking, emphasizing simplicity, quality ingredients, and comforting flavors, can be wonderfully expressed in this Liver and Bacon Casserole Slow Cooker recipe. It’s a dish that brings warmth to any table, combining classic flavors in a way that only Mary Berry could inspire.
