Meats Recipes - Sherried Chicken Liver Lasagne

Ingredients                                        

• 1 large onion, finely chopped

• 1 garlic clove, crushed

• 75 g/3 oz/1/3 cup butter

• 100 g/4 oz streaky bacon, rinded and diced

• 200 g/7 oz/1 3/4 cups chicken livers, trimmed and chopped

• 175 g/6 oz/3 cups button mushrooms, chopped

• 450 ml/2 cups chicken stock

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 45 ml/3 tbsp medium dry sherry

• Salt and freshly ground black pepper

• 300 ml/1 1/4 cups milk

• 75 g/3 oz Cheddar cheese, grated

• 6-8 sheets whole wheat no-need-to­precook lasagne

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Method:

1. Fry (sauté) the onion and garlic in 50 g/2 oz/1/4 cup of the butter for 3 minutes until softened and lightly golden.

2. Stir in the bacon and chicken livers and cook, stirring, for 2 minutes. Stir in the mushrooms and cook for a further 1 minute.

3. Add the stock, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Blend half the flour with the sherry.

4. Stir into the pan and bring to the boil, stirring until thickened. Season to taste.

5. Meanwhile, melt the remaining butter in a saucepan. Stir in the remaining flour and the milk until smooth.

6. Bring to the boil and cook for 2 minutes, stirring all the time until thickened. Season to taste and stir in half the cheese.

7. Put a thin layer of the chicken liver mixture in the base of a large, shallow ovenproof dish. Top with a layer of lasagne.

8. Add half the remaining chicken liver mixture then another layer of lasagne. Repeat the layers. Top with the cheese sauce and sprinkle with the remaining cheese.

9. Bake at 190°C/375°F/gas mark 5 for about 40 minutes or until the pasta is cooked and the top is golden brown.