This liver and bacon recipe is really great and makes a good introduction for those unused to eating offal.
Recipe - 2 servings:
400g Liver, chopped (unrationed at the start of the war but queues were long to get it.)
2 Leeks, rinsed and chopped (only the white section counts towards your 5 a day. (You can use a small onion but remember that they were rare and were even raffled off as prizes during war time!)
2 Slices of lean bacon, all fat removed and chopped (part of the weekly ration.)
1 can chopped tomatoes.
Worcestershire sauce
1 tbsp Gravy granules (1 Syn)
Frylight or similar spray oil for frying.
400g Liver, chopped (unrationed at the start of the war but queues were long to get it.)
2 Leeks, rinsed and chopped (only the white section counts towards your 5 a day. (You can use a small onion but remember that they were rare and were even raffled off as prizes during war time!)
2 Slices of lean bacon, all fat removed and chopped (part of the weekly ration.)
1 can chopped tomatoes.
Worcestershire sauce
1 tbsp Gravy granules (1 Syn)
Frylight or similar spray oil for frying.
Method:
Fry the leek and bacon using a little fry light. Add the chopped liver and cook until browned. Add the can of tomatoes, gravy granules and Worcestershire sauce. Allow to simmer until the tomatoes are cooked and gravy granules have melted in to form the sauce. We served ours with mashed potatoes(made with no fat yogurt) and peas.
Fry the leek and bacon using a little fry light. Add the chopped liver and cook until browned. Add the can of tomatoes, gravy granules and Worcestershire sauce. Allow to simmer until the tomatoes are cooked and gravy granules have melted in to form the sauce. We served ours with mashed potatoes(made with no fat yogurt) and peas.
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