Something for the weekend

I've had so much response to the clip of me eating Braised Liver & Bacon Hotpot that I've decided to print the recipe here so that you can make your own version of this recipe from the Better Hospital Food recipe vault.

Now, this version feeds rather a lot of people so you may need to ask a few friends round. Unfortunately the recipe doesn't have any tips on how to make it taste as bad as the one I had. A good place to start would be to buy the oldest and toughest slab of ox liver that you can find and then some mechanically recovered slivers of connective pig tissue. Serve with waterlogged cabbage and unseasoned mashed potato. Here's the recipe. Let me know how you get on.

Braised Liver and Bacon Hotpot 

Ingredients For 100 Servings

9	kg	Liver Sliced
350	ml	Vegetable Oil
1.8	kg	Bacon Back
1.5	kg	Onions Diced Fresh
2	kg	Swede Diced
2	kg	Carrots Diced
180	g	Flour Plain White
370	g	Mustard Whole Grain
7	lt	Chicken Stock
120	g	Sage
8	kg	Potatoes Cooked Sliced
250	g	Butter
10	g	Black Pepper Ground

Method

Texture:	Slices of liver and pieces of bacon with lots of diced vegetables all under a crisp sliced potato topping. The stock/sauce element should be quite thin.
Colour:	The top will be a golden brown and the stock will be pale and will have a slight orange/golden tinge to it. The colours of the vegetable should be seen.
Flavour:	Lots of strong flavour to the stock from the vegetables, bacon and liver. The dish contains grain mustard, which should be noticeable but not overpowering.

1.	Heat 200ml of the oil and fry the liver browning well on all sides. Remove and drain well. Arrange the liver in trays
2.	Heat the remaining oil and fry the bacon pieces till it starts to brown, add the diced, onions, swede and carrots and cook for 3 minutes without colouring the vegetables. Sprinkle in the flour and stir in well, cook for a further minute stirring often. Stir in 250g of the mustard and then gradually add the hot stock stirring in well till smooth.
3.	Add the sage then pour the vegetable and bacon mix over the liver.
4.	Par boil or steam the slices of potato. Allow to cool arrange the slices over the liver ensuring a complete and even covering.
5.	Melt the butter and mix in the remaining mustard. Brush the sliced potatoes with it. Season with the salt and pepper and bake in a preheated oven 180ºc/350fº/gas 4 until the potatoes are fully cooked and golden brown Calories 314 Protein 23 g Fat 20 g Carbohydrates 16 g