Liver recipe needed

The easiest recipe of all is: wash and dry the liver, place it in a casserole, cover with a jar of ragout type (spaghetti) sauce. Cook in the slow cooker for hours. The liver becomes all soft and crumbly, then you can serve it on spaghetti like bolognese. I love liver myself, but my kids don't (or so they think, they eat it like this!)
Try it, I think you'll love it too!

Another liver recipe Ive tried and liked:

1 lb lambs liver
1½ oz seasoned flour
3oz margarine
1 onion, peeled and finely chopped
2 rashers streaky bacon, rinded and chopped
4oz button mushrooms, washed and sliced
¼ pint chicken stock
salt and freshly ground black pepper
5oz fresh soured cream

Cut the liver into ½ inch strips. Toss the liver in seasoned flour. Heat half the margarine in a frying pan and fry liver until lightly browned - about 5 minutes. Remove from pan and put on one side. Add remaining margarine to pan and fry onion, bacon and mushrooms until soft. Stir in remainder of seasoned flour and cook for 2 minutes. Allow to cool slightly, then pour in the stock gradually and bring to the boil, stirring. Season well, return liver to the pan and cook for a further 5 minutes. Off the heat stir in the soured cream and re-heat without boiling. Garnish with chopped chives and serve with boiled rice, french beans and grilled tomatoes.

I haven't cooked liver for years , but used to cook it regularly when my elder daughter was a baby and liquidise it for her. Don't think she'd believe that she ever used to like liver now

This is the recipe that I used to use , it's from a book called Cooking for Two , so oddly enough it's a recipe for 2 people :rolleyes: I'm not a big fan of liver , but remember liking this recipe and it's very easy to do

8oz Calf's Liver
2oz lard OR dripping
2 onions , finely chopped
4oz mushrooms
1/4pt stock OR water plus stock cube

1.Trim the liver and coat both sides in seasoned flour.
2. Heat the fat and add the liver slices. Brown on both sides and then remove from the pan.
3. Add the onion to the hot fat , cover with a lid and fry gently until soft (about 5 mins)
4. Place the liver in a casserole dish , add the onions and mushrooms and pour over the stock. Cover with a lid , place in the centre of a moderate oven (355f -Gas Mark4) and cook for 30 mins.
5. Serve with creamy mashed potato sprinkled with chopped chives or parsley

I have recently had tests done to see how my iron count is doing and lo and behold its low :rolleyes: so it has been suggested that i eat lambs liver :eek: Does anyone have any not liverish tastey but tastey slow cooker recepies made with lambs liver please. All i can remember is the yuky stuff we used to get on school dinners, which i have to say did rather put me off :cool: In fact any recepies that would be considered high in iron would be great if any one has them :T Thanks in advance :A

HI,

Spinach is high in iron, a recipe I like is:

Get some ramekins, grease them, put about a cm of drained canned spinach at the bottom, then put in about a tablespoon of cream, then break an egg on top. Bake in a medium oven until the white of the egg has set. (I think about 20 mins). Sorry I'm a throw it in and wait until it's cooked type cook.

I don't like liver either, but I think that you're supposed to cook it very lightly for a very short time, otherwise it turns into 'rubber'. So don't know if it will like slow cooking!! Have you thought of using it to make pate, the main ingredient is liver?