About this recipe: This dish is dramatically different from old-fashioned liver casserole and a great choice for everyday healthy eating. It is bursting with flavour from the bacon, wholegrain mustard, peppery sage, carrots and swede. Serve it with some simply cooked green vegetables or a crunchy salad.
Instead of the potato topping, add dumplings to the liver and bacon stew. Cook the stew in a covered casserole for 25 minutes. Meanwhile, mix together 100 g (3½ oz) self-raising flour, a pinch of salt, 3 tbsp chopped parsley or mixed fresh herbs and 50 g (1¾ oz) shredded vegetable suet. Bind to a soft dough with 5 tbsp cold water. Shape into 8 balls, then add these dumplings to the stew. Cover and return to the oven to cook for a further 20 minutes.
Liver is an extremely rich source of iron and zinc, and of vitamin A and many of the B vitamins, especially B12. The iron is in a form that is easily absorbed by the body. * Swedes contain sulphurous compounds that are believed to help protect against cancer. * Sage is a traditional herb for flavouring meats and liver, and it is thought to aid digestion, particularly of rich foods. It is also regarded as a calming herb and used to make a herbal tea that is thought to reduce anxiety and excessive sweating.
A, B2, B6, B12, C, folate, copper, iron, phosphorus, zinc * B1, niacin * potassium, selenium
There's quite a bit of preparation to this and to be honest the taste wasn't as good as I'd been expecting. It was actually rather bland. Which suprised me given the amount of mustard. Also I think it could have done with being cooked ten minutes or so longer. It was OK but I won't be making it again. - 17 Jan 2009