Mary Berry Liver And Bacon Recipes

LIVER AND BACON WITH ONIONS AND GRAVY

Steps:

• Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
• Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
• Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1-2 minutes on each side until lightly browned, but not completely cooked through.
• Transfer the slices to a plate and repeat with the remaining liver.
• Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
• Add the bacon to the pan and cook, stirring from time to time, for 8-10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
• Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
• Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
• Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
• Return the liver to the pan with the onion gravy for just 1-2 minutes to warm it through and finish cooking.
• Serve the liver and bacon with some mash and freshly cooked greens.

LIVER AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
• Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

LIVER & BACON WITH ONION GRAVY

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

EASY CHICKEN LIVER AND BRANDY PATE

Steps:

• Melt butter in a pan, add onion, garlic and bacon.
• Cook until onion is tender and bacon is cooked.
• Add chicken livers and cook, stirring occasionally, for 5-10 minutes.
• Remove from heat.
• Stir in thyme, pepper, cream, brandy and melted butter.
• Spoon mixture into a food processor or blender and process until smooth.
• Pour into serving dishes.
• -------Topping-------.
• Pour melted butter over pate.
• Sprinkle with chopped chives.
• Refrigerate pate overnight.
• Stand at room temp 30 minutes before serving.
• Serve with toast, crackers or crusty french bread.

RIPLEY'S BLOODY MARY MIX FOR CANNING

Steps:

• Grind chile de arbol peppers into a powder with a mortar and pestle.
• Process tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor, working in batches, until vegetables are finely chopped. Transfer vegetables to a large pot.
• Stir tomato sauce, vinegar, horseradish, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, bay leaves, celery seed, seafood seasoning, and hot pepper sauce into the vegetables. Bring mixture to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring regularly. Remove bay leaves.
• Process the mixture through a vegetable juicer, working in batches if necessary. Strain excess pulp from the juice if desired. Pour juice into a large pot, set over medium heat, and heat until juice is nearly boiling. Stir in lemon juice.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the bloody mary mix into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.