johnr's Liver Casserole recipe

Liver Casserole

See copyright notice. Page created 17-Feb-2005

Many years ago, I went through a phase of making casseroles from just about everything that had ceased to move. The reason being that, once made, they could be frozen in portions and reheated with very little loss of flavour, in fact if anything it improved! Just the thing for easy evening meals during the working week. Then I discovered that some of my ingredients, such as leg of pork and beef topside, were actually better roasted... this recipe has survived though, and retains that all-important ease-of-use factor!

Ingredients

Use organic if available - complain if not!

250g pork liver
200g posh pork sausages
1 large onion
2 sticks celery
2 tsp paprika
generous splash dry sherry
2 tbsp cornflour

Method

Preheat the oven to 170°C, Gas Mark 3. Slice the onions, celery sticks, liver and sausages into a casserole dish. Sprinkle on the paprika, then mix up thoroughly before pouring in the sherry. Put a lid on, and place on middle shelf of oven to reach boiling point (about 1 hour). Stir again then return to oven and reduce to 125°C, Gas Mark ½ for a further hour or two. Mix cornflour to a smooth paste with a little cold water, and stir into casserole to thicken before serving. Good with plain brown rice as shown, or mashed potato and winter vegetables.

To freeze, allow to cool to room temperature before transferring single portions to plastic containers - you should get 3. To reheat, free the frozen "brick" by running hot water over the container for a few seconds, then unmould it into a pan with a few drops of water, and leave to thaw and warm up over a very low heat. If you start the brown rice at the same time, both should be ready after about 40 minutes; stir the casserole once or twice as it thaws.