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.
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
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.
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.
