Spiced Liver Casserole
- 30-60 minutes to prepare
- 10-30 minutes to cook
- Makes 4 servings
- Can be frozen
- Ingredients
- How to make
Ingredients
8 small slices (80g) of chicken or lambs liver
¼ pint milk, for soaking
1 tbsp plain flour
1 tbsp olive oil (or sunflower oil or butter)
1 tbsp tomato puree
½ tsp mixed spice
A sprinkle of ground black pepper
½ onion, finely diced
½ red or yellow pepper
2 mushrooms
1 medium carrot
1 medium potato
How to make
Step 1
Make sure the liver is free from any vessels (these will not be very pleasant for your little one as they are difficult to chew and will not blend very easily)
Step 2
Soak the livers in milk to absorb the bitter flavours for half an hour before cooking
Step 3
Boil some water and cook the potato, mash once ready - keep the cooking water from the potatoes for later
Step 4
Finely chop the onion and carrot and slice the mushrooms
Step 5
Mix the black pepper and mixed spice with the flour and roll the liver in the mixture
Step 6
Heat up the oil in a pan and add the onions, pepper, carrots and mushrooms and sauté until slightly brown
Step 7
Add the tomato puree and some of the cooking water from the potatoes
Step 8
Add the liver to the pan and cook for a further 10 minutes, making sure the liver doesn't dry out
Step 9
Spoon the mixture from the pan into a blender and blend to a smooth paste. Add the mashed potato to the mixture and puree. Use more water to thin the mixture if you need to
Contains
- Gluten ingredients
- Wheat
- Dairy ingredients
Recipe notes
You can use corn flour for a gluten free option too.
*The Department of Health and the World Health Organization recommend nothing but breastfeeding for the first 6 months of a baby's life. At around 6 months your baby may show signs that they're ready for solid food.
