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Home Cooking


Lamb's Liver Casserole for Sam Fujisaka


Home Cooking 11

Lamb's Liver Casserole for Sam Fujisaka

hungry_pangolin | Jan 19, 2009 01:25 PM

I posted about this some time ago, but have been out of cyberspace for a while, in the frozen north.

So, some years ago I was in London, having lunch in a pub between St Paul's and the Thames. It specialised in food and drink from Devon, and definitely put to rest for me the myth of "terrible food in Britain". It was simple and delicious. Here goes...

Preheat oven to 325F. Season the strips of liver with salt, pepper, and an herb, like dried thyme or sage, depending on your preference. Dredge in flour. Brown in a bit of olive oil and butter, just to brown the exterior, not cook through. Remove the slices from the pan. In a baking dish with cover, layer liver, thinly sliced onion, thinly sliced tomato, seaon with salt, pepper and herb, repeat. (I get two complete 'trios'). Top up with beef stock (well, lamb if you have it!), and perhaps a splash of wine or dark beer like Bass, Smithwicks - really, whatever you're going to be drinking with it. Cover the dish, and baked for about 40 minutes or so. I like this with mashed potatoes, but it's quite nice with some warmed baguette to sop up the gravy. As I recall, last time I made it I had a pleasant malbec with it.

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