Delia Smith’s Liver and Bacon Casserole is a traditional British dish that combines tender liver, crispy bacon, and onions in a rich, savory gravy. This comforting casserole is perfect for colder days when you’re craving something warm and satisfying. With simple ingredients and straightforward preparation, this recipe brings a taste of home-cooked goodness to your table.
What is Delia Smith Liver and Bacon Casserole?
Delia Smith’s Liver and Bacon Casserole is a classic British dish featuring lamb’s liver, bacon, and onions cooked together in a flavorful gravy. The liver is lightly browned and then slow-cooked with onions and bacon, resulting in a dish that’s rich in flavor and perfect for serving with mashed potatoes or crusty bread. The slow cooking process ensures the liver remains tender while the bacon adds a smoky, salty contrast.
Other Popular Recipes
Why You Should Try This Recipe
- Comforting and Hearty: This dish is the epitome of comfort food, perfect for cold days.
- Traditional Flavor: It offers a taste of classic British cuisine with simple, flavorful ingredients.
- Affordable: Liver is an inexpensive cut of meat, making this dish budget-friendly.
- Nutritious: The liver is rich in iron and vitamins, making this dish not only delicious but also nutritious.
- Great for Leftovers: The flavors deepen when reheated, making it ideal for meal prep.
Ingredients Needed to Make Delia Smith Liver and Bacon Casserole
- 1 pound of lamb’s liver, thinly sliced
- 8 ounces of streaky turkey bacon, diced
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of beef stock
- 1/2 cup of dry white wine (optional)
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegetable oil
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment
- Large Frying Pan: For browning the liver and bacon.
- Casserole Dish: For baking the casserole in the oven.
- Wooden Spoon: For stirring the ingredients.
- Measuring Cups and Spoons: For accurately measuring the ingredients.
- Sharp Knife: For slicing the liver and onions.
- Cutting Board: To prepare your ingredients.
- Oven: For slow-cooking the casserole.
Instructions to Make Delia Smith Liver and Bacon Casserole
- Prepare the Liver: Pat the liver slices dry with paper towels and lightly coat them in flour, shaking off any excess.
- Brown the Liver: In a large frying pan, heat the vegetable oil over medium-high heat. Brown the liver slices on both sides for 1-2 minutes per side. Remove the liver from the pan and set it aside.
- Cook the Bacon and Onions: In the same pan, add the diced bacon and cook until crispy. Add the sliced onions and garlic, cooking until the onions are soft and translucent.
- Make the Gravy: Sprinkle the flour over the onions and bacon, stirring to combine. Gradually add the beef stock and wine (if using), stirring constantly until the gravy thickens.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). In a casserole dish, layer the browned liver with the bacon and onion mixture. Add the thyme, bay leaf, salt, and pepper. Pour the gravy over the top, ensuring everything is well-coated.
- Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30-40 minutes, until the liver is tender and the flavors have melded together.
- Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve the casserole hot with mashed potatoes or crusty bread.
What Goes Well With Delia Smith Liver and Bacon Casserole
- Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the rich gravy.
- Steamed Vegetables: Serve with steamed green beans, peas, or carrots for a complete meal.
- Crusty Bread: A slice of crusty bread is ideal for mopping up the delicious gravy.
- Braised Cabbage: The slightly tangy flavor of braised cabbage pairs well with the richness of the liver and bacon.
- Red Wine: A glass of robust red wine, such as Merlot or Cabernet Sauvignon, complements the dish beautifully.
Essential Tips for Perfecting Delia Smith Liver and Bacon Casserole
- Don’t Overcook the Liver: The liver can become tough if overcooked, so be sure to only brown it lightly before baking.
- Use Fresh Ingredients: Fresh liver, bacon, and onions will provide the best flavor and texture.
- Adjust Seasoning: Taste the gravy before baking and adjust the seasoning as needed, particularly salt and pepper.
- Let it Rest: Allow the casserole to rest for a few minutes after baking to let the flavors meld further before serving.
Variations of Delia Smith Liver and Bacon Casserole
- Beef Liver Version: Substitute lamb’s liver with beef liver if you prefer a stronger flavor.
- Add Mushrooms: Sauté sliced mushrooms with the onions for an earthy addition to the casserole.
- Herb Variation: Add fresh thyme or rosemary to the casserole for a more herbaceous flavor.
- Cider Gravy: Use apple cider instead of wine for a slightly sweet and tangy gravy.
- Vegetable Addition: Include sliced carrots or parsnips in the casserole for added sweetness and texture.
Storing Delia Smith Liver and Bacon Casserole: Best Practices
- Refrigerate Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: This casserole freezes well. Freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Delia Smith Liver and Bacon Casserole: Best Practices
- Oven Method: Reheat the casserole in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Stovetop Method: Reheat the casserole gently on the stovetop, adding a splash of stock or water if needed to loosen the gravy.
How Can I Make Delia Smith Liver and Bacon Casserole Healthier?
- Use Less Bacon: Reduce the amount of bacon or use leaner cuts to lower the fat content.
- Skip the Flour: If you’re avoiding gluten, skip the flour or use a gluten-free alternative for thickening.
- Add More Vegetables: Increase the amount of vegetables in the casserole, such as carrots, peas, or bell peppers, to make the dish more balanced.
- Use Low-Sodium Stock: Opt for low-sodium beef stock to control the salt content in the dish.
- Lean Liver Option: Use chicken or turkey liver instead of lamb’s liver for a lighter option.
Nutrition Value (Per Serving)
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 280mg
- Sodium: 800mg
- Total Carbohydrates: 15g
- Protein: 40g
FAQs
How do I prevent the liver from becoming tough in Delia Smith Liver and Bacon Casserole?
To prevent the liver from becoming tough, avoid overcooking it during the browning stage. The liver should only be lightly browned before it’s added to the casserole, where it will continue to cook gently.
Can I make Delia Smith Liver and Bacon Casserole ahead of time?
Yes, this casserole can be made ahead of time. You can prepare the casserole up to the baking step, then cover and refrigerate it until ready to bake. Alternatively, you can bake it and store it in the fridge, reheating it in the oven before serving.
What sides go best with Delia Smith Liver and Bacon Casserole?
Mashed potatoes, steamed vegetables, crusty bread, and braised cabbage are all excellent side dishes that complement the rich flavors of the liver and bacon casserole.
Can I use a different type of liver for Delia Smith’s Liver and Bacon Casserole?
Yes, you can substitute lamb’s liver with beef liver, chicken liver, or turkey liver depending on your preference. Each type of liver will offer a slightly different flavor and texture.
Final Words
Delia Smith’s Liver and Bacon Casserole is a comforting, traditional dish that brings together the rich flavors of liver, bacon, and onions in a savory gravy. This hearty casserole is perfect for cold weather and offers a taste of classic British cuisine. Whether you’re a fan of liver or looking to try something new, this recipe is sure to become a favorite in your home. Enjoy the warmth and comfort of this delicious dish, and don’t forget to share it with friends and family!
Other Yummy Recipes:
Print
Delia Smith Liver and Bacon Casserole
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Description
Delia Smith’s Liver and Bacon Casserole is a classic British dish featuring lamb’s liver, bacon, and onions cooked together in a flavorful gravy. The liver is lightly browned and then slow-cooked with onions and bacon, resulting in a dish that’s rich in flavor and perfect for serving with mashed potatoes or crusty bread. The slow cooking process ensures the liver remains tender while the bacon adds a smoky, salty contrast.
Ingredients
- 1 pound of lamb’s liver, thinly sliced
- 8 ounces of streaky turkey bacon, diced
- 2 large onions, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of beef stock
- 1/2 cup of dry white wine (optional)
- 2 tablespoons of all-purpose flour
- 2 tablespoons of vegetable oil
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Liver: Pat the liver slices dry with paper towels and lightly coat them in flour, shaking off any excess.
- Brown the Liver: In a large frying pan, heat the vegetable oil over medium-high heat. Brown the liver slices on both sides for 1-2 minutes per side. Remove the liver from the pan and set it aside.
- Cook the Bacon and Onions: In the same pan, add the diced bacon and cook until crispy. Add the sliced onions and garlic, cooking until the onions are soft and translucent.
- Make the Gravy: Sprinkle the flour over the onions and bacon, stirring to combine. Gradually add the beef stock and wine (if using), stirring constantly until the gravy thickens.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). In a casserole dish, layer the browned liver with the bacon and onion mixture. Add the thyme, bay leaf, salt, and pepper. Pour the gravy over the top, ensuring everything is well-coated.
- Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30-40 minutes, until the liver is tender and the flavors have melded together.
- Serve: Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve the casserole hot with mashed potatoes or crusty bread.
