Tagged: bacon

Liver, Bacon and Onions in Mustard Sauce

Here is a cheap staple that I do from time to time. I never used to like liver , it was a horrible nasty dry meat that was served to me in school dinners. I am going back a bit as I only had school dinners in the school year 1968/69. Even The Beatles were still a band then.

It is an amazingly cheap cut of meat and I used lamb’s liver, which I think is mild enough in itself to be had as a meal. Pigs liver would be a little strong, but a good calves liver could be used. It’s funny that people have no qualms about using calves liver but turn their noses up at veal, which is where you get calves liver from anyway.

So here’s what you need for 2 people:

A small pack of Lamb’s Liver, I did not even use all of it. The pack cost £1.37
A Medium Onion – sliced.
2 Rashers of Bacon.
Mustard, I used 1 small tablespoon of wholegrain and a small tablespoon of dijon.
Crème Fraîche.

The first thing I did was to prepare some things to eat with the liver, so I boiled some new potatoes and then drained them – I feel that new potatoes are best eaten warm and not straight from boiling water. I then added a knob of butter and some Chives and left in the pan with the lid on. I also boiled some finely shredded cabbage and did exactly the same by leaving it in a pan with the lid on. They will stay warm while you prepare your liver

Now slice your bacon and onion and gently fry on a low heat to slightly caramelise the onion. You should be getting quite adept at this now. While this is gently sweating away, slice your Liver. Cut it into thin strips.Now you’re ready for the final push. add the liver to the pan and turn the heat up. You do not want to overcook the liver as it will go tough, so keep moving it about and keep watching it. When it looks cooked but still has a pinkness to it, add your mustard, and keep stirring. Now add a glug of cream, and maybe a dollop of crème fraîche. Stir till mixed in. If it seems a little thick add a small amount of milk, do this slowly as you don’t want to make the sauce too thin – remember, you are trying to cook this quickly so as to keep the liver tender. Give it a twist of salt and pepper and  you’re ready to serve up

I think the whole lot goes together well. I have sometimes sautéd the potatoes, but that is a bit poncey. So all in all this meal cost around £2 to feed 2 people.
Happy Scrimping. Mugsie.

Bacon, Mushroom, and Stilton Quiche or is it a Flan, You Decide.


I don’t know really why I started this one, but all I can say is what a success it has been.

I originally set out to use some leftovers from a 90th Birthday bash held at my house the day before. You know, boiled new potatoes, chicken drumsticks, cheese, cream but in the end I went for flavour, in true FaBfoodblog style.

This was one small step for man, but a huge leap for Mugsiekind as I actually made my own pastry. I would agree with Frank that if you want to use a puff pastry, buy it. But as for a short, or flaky pastry, make your own, it’s dead easy.

When making pastry you will have to ditch the handful of this, glug of that mentality as you need fairly exact amounts.

For the pastry, buy it, or blitz together in your blender 175ish grams of flour with 75ish grams of fat with a little water to bind the lot together. I used half lard and butter as I only had that much of each in the fridge. Then wrap in clingfilm and put it in the fridge for 30 mins.

Meanwhile for the filling you will need

Mushrooms, half a punnet
Bacon, a couple of slices – I also added some Chorizo Salami
Cheese Cheddar grated about 200g
Stilton Cheese or a good Blue of your choice, about 150 g crumbled
4 Eggs
150ml of Double Cream
100ml of Milk, your choice.
Herbs, from Chives, Parsley, Thyme.
And anything else you feel like chucking in eg sliced Tomatoes etc.

Finely slice all the dry ingredients

And then fry them in a little oil, I mean a little as there will be fat from the bacon
Now you need to combine the rest of the ingredients in a large bowl and at this stage I added an extra ingredient.
Mushroom Powder. Yes that stuff that was created in the last post.


Now you need to get the pastry out of the fridge and roll it out. try not to overwork it as you want a nice light texture to it. Line your flan case, you know, the kind that the bottom comes out. Make sure to press the pastry into all the corners. Don’t trim the pastry, leave those bits hanging over the edge, you cut these off later.

Next you need to blind bake the pastry. That means bake the pastry without the filling. I came a bit unstuck here as you really need some sort of wieght to stop the pastry from rising in the tin. You can buy baking beans or ceramic beans for this purpose but I had none!

What could I use? I had half a Jack Daniels bottle with 5p pieces in it, not enough, then a brainwave. “Hmmm Carol’s got some decorative glass marbles in a bowl in the bathroom. At last a use for the feckers!”.

I thought. So after a wash, I placed some greaseproof paper on the pastry and filled it with marbles. and baked at 180C for 15-20 minutes

I then took the flan tin out of the oven, removed the paper and marbles, and baked for another 5 mins at a slightly lower temperature.

Now all you do is fill the pastry case with your filling and bake at 160-170C for 30-40 minutes, take out and leave to cool.

We had ths with a nice pesto pasta and salad and a glass of wine

Now up to you folks, quiche or flan?