Goats Liver and Tomatoes


  • 1 goat’s liver
  • 1 litre of boiling water
  • Flour
  • 2 tablespoons of olive oil
  • 3 beefsteak tomatoes, sliced
  • 2 onions, peeled and sliced
  • 2 teaspoons of mustard powder
  • 1 teaspoon each of sea salt and freshly ground black pepper


  • Preheat your oven to 180ºC/375ºF/gas 4
  • Cut the liver into thin slices, place in a large shallow dish and cover with the boiling water
  • Lightly cover the base of a casserole dish with the olive oil
  • Drain the liver and toss in the flour
  • Mix together the mustard powder, salt and pepper
  • In the casserole dish, alternate layers of floured liver with the sliced tomatoes and onions
  • Season each layer with the salt, pepper and mustard mixture
  • Sprinkle the top layer with the remaining olive oil
  • Cover and cook for 1 hour or until the crisp on top
  • Serve with steamed green vegetables and mashed potatoes