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Tomato & Liver Casserole |
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Serves 4
· 25g (1oz) plain flour · 450 (1lb) lambs liver, sliced · 2 medium onions, peeled and sliced · 1 large can chopped tomatoes · 1 tablespoon tomato purée · 200ml (¼pt) chicken stock · 4 tomatoes quartered
Preheat the oven to 180°C, 350°F or Gas Mark 4. Spread the flour on a plate and use to coat the slices of liver. Dry-fry the onions in a large pan for 4-5 minutes until just browned. Remove and place in a large casserole dish. Add the liver to the pan and fry turning frequently, for 5 minutes until browned. Remove and add to the casserole. Add the canned tomatoes, purée, stock and fresh tomatoes to the pan; season. Bring to the boil and simmer for 3-4 minutes, stirring occasionally, until the fresh tomatoes begin to soften. Pour the mixture over the liver and onions. Cover tightly with a lid and cook in the oven for 45 minutes, stirring occasionally, until liver is tender
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