Liver & bacon
Choosing to cook liver for this months lamb theme evoked considerable surprise. This is due in part to my almost vegetarian diet, but more due to the mere fact that I had chosen to cook offal. The more surprise reactions I was to elicit, the more I began to feel as though cooking offal was in some way seen as being taboo.
Not to be put off, I was determined to dispel any bad press which surrounds cooking offal, and to prove that liver does in fact make a tasty meal. After all, it all comes from the same beast, whatever that beast might be.
Very high in iron, this recipe is delicious served with fresh or toasted bread as an entrée, or with vegies as part of the main course.
2 cloves garlic, finely chopped
1 onion, finely chopped
1 tbsp sage, finely chopped
450g liver, finely chopped
100g bacon, finely chopped
1. Preheat the oven to 180°C on bake.
2. Heat the butter in a frying pan and sauté the garlic, onion and sage until translucent.
3. Add the bacon and the liver and cook for a further 5 minutes.
4. Transfer this mixture to a food processor and process until smooth. Place in an oven proof dish, cover with tin foil and set this inside a roasting tray filled with water. Place in the oven and bake for 40 minutes.
5. Serve on crusty bread or bruschetta.