Liver and onions like mum used to make!

CandyB101_2

Oooooh liver and onions, luv it
We actually had it for our sunday dinner, it was fab.
Thankfully, my 6 year old DD can't get enough of it.

kochi1

Thanks. Just taken liver out of the freezer, thats tomorrow's dinner sorted out, liver, mash and gravy.... perfect in this weather....

poppett

I absolutely LOVE Liver and Onions. If myself and hubby are out for lunch I always try and find somewhere that does it. Kids hate it so all the more for me and hubster

Stephen_Leak

I just love the feel of raw liver, for all the wrong reasons.

Another vote for soaking it in milk, especially with ox liver, which is more strongly flavoured. I don't throw it away, but use it to make the gravy.

For the bacon, I've just discovered that Tesco do packs of cooking bacon, the odds and ends from all different cuts, smoked and unsmoked, at just 75p for 500g. OK, I rummaged around for the pack with the longest date and least obvious fat, but I was most impressed. They were really lean, chunky rashers. Excellent VFM and personally recommended.

PS. And, of course, liver just has to be served with broad (fava) beans and a nice Chianti.

Swampmonster

Would you mind telling me what livers you use? By that I mean what animal do they come from?

Sorry but i'm absolutley clueless.

Thanks ever so much X

BitterAndTwisted

Ox liver, as mentioned plus pig's livers are the most commonly available. Calve's liver too, but is usually a bit more expensive. I wonder what they do with the lamb or sheep livers? I don't recall ever seeing them on sale, ever. Maybe they are the ones that go into the commercially-made faggots, I dunno.

bees**knees

I love lambs liver the best of all. It has a milder flavour and a soft texture ! You can buy it at my supermarket any time both fresh and frozen.

suzybloo

If I am stewing liver with sausages I use pigs or calves liver, for frying with onions and mushrooms it is always lambs which is slightly more expensive/ My kids wont eat liver but I feel that if I am stewing it with sausages and they eat the gravy and sausages they will be getting some of the goodness of the liver too.

meritaten

ox liver is really strongly flavoured, pigs liver can be strong (but soaking both in milk for a few hours or overnight really makes them milder flavoured). lambs liver is less strongly flavoured than pigs, but is harder to find and more expensive. chicken livers are very mild flavoured and used to be easy to find! but lately I cant find them in either MrTs or Adsas!
pigs liver is a good choice usually as you can make it milder by soaking it in in milk - but chicken livers cooked in white wine sauce is an absolutely gourmet meal!

esmy

Tiny bit of curry powder added at the end of cooking, just the end of a teaspoon, makes the gravy even more delicious!