Liver Hot Pot
Ingredients
Instructions
- Soak the pig's liver slices in milk for 30-60 minutes, if possible. Lamb's liver need not be soaked.
- Peel the potatoes, thickly slice them (1/4in/0.5cm) and cook for 5 minutes in boiling, salted water, until partly cooked. Drain them.
- Peel and slice the onion into rings.
- Wash and slice the tomato and mushrooms.
- Heat the oil in a frying pan, and fry the onion rings gently for 2-3 minutes, until just soft. Push them to one side of the pan.
- Add the liver slices and fry these, turning to cook both sides, for 1-2 minutes.
- Grease an ovenproof dish or casserole, and arrange the slices of onion, liver, mushrooms and tomato in layers.
- Sprinkle with the salt, pepper, and herbs.
- Dissolve the stock cube in the 1/2 cup of hot water and pour the stock into the casserole.
- Cover the casserole with a thick layer of the sliced potatoes.
- Dot the potatoes with the butter, and bake in an oven (375F/190C/Gas Mark 5-6) for about 35-45 minutes, until the potatoes are brown and crispy on the top.
Nutrition & Diet Analysis (per serving)
536
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).