Liver and onions like mum used to make!

23rdspiral

BitterAndTwisted wrote: »

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.

m*rrisons sell lambs liver

23rdspiral

Penelope_Penguin wrote: »

Make faggots :j

I love liver and bacon, but the children don;t so I add some sausages for the children, who will eat the onion gravy

I'll add this to the main liver thread later, so that anyone who's inspired can cook their own well not their own liver - you know what I mean

thanks Penelope! great to read some other ideas too. i certainly wont ever leave it on the wooopsied shelf again

Little_bit_dizzy

Stumbled by this thread by accident, but as me & DH love liver it's been really interesting reading everyones differing ideas on the best cooking method. I tend to buy lambs liver and it always seems to be available in the local M****sons, and seems to be easily available on Te$co & A$da deliveries...

I'm a very lazy cook so I just bung liver (floured or not, whichever I feel like), onions, mushrooms & chopped bacon in a casserole pan, slosh in a bit of olive oil fry for 5 - 10 mins, then add stock and plonk it in the oven for as long as it takes til the jacket spuds are ready. Add a bit of flour & water to thicken toward re end if using unfloured liver in the first instance.

Not done chicken livers before tough & they sound yummy. I'll try that this coming week - thanks!

Diz

clemmatis

I love this thread, liver and onions is one of my favourite dishes. I can't cook now, but you are bringing back happy memories. I used lambs liver, it was reasonably cheap then. I used to cook chicken livers on toast, with a touch of mustard, too.

Diflower

Mmmmm lovely liver:)

I don't understand the comments about lambs liver being expensive, it's about 80p for plenty to serve 2 greedy people wherever I buy it (and this is an expensive area). There's only 1 per animal of course, so although I'm sure all the supermarkets stock it, they won't always have it.
Thanks for the tips about cooking it in the oven or s/cooker, sometimes it's easier to have everything in the oven. I usually do it in a frying pan. First slowly cook more sliced onion than you think you'd need, take that out, up the heat and add liver, coated in seasoned flour (I usually add a spoonful of dried thyme as well). Cook quickly, stirring it around, then add back the onions and hot beef stock.
Must put some on the list for tomorrow:)

Chicken livers are lovely cooked as someone else said above with a little cream (and a big splash of wine, sherry, or wine vinegar) then served on pasta. Also brilliant for making almost instant pate/
W/rose have them fresh, also frozen. MrT has them frozen in little tubs, as do sainsbugs I think.

23rdspiral

i'm happily anticipating seeing them on whoopsie again, but want to ask if i can freeze them myself?

bees**knees

Yes raw liver can be frozen - package really well and keep for up to 3 months in the freezer. You must check beforehand that the liver has not been 'previously frozen ' - should say on pack - if it has, then it is not safe to refreeze.
The same applies to any raw meat product that has previously been frozen. Once it has thawed you must cook it. However once it has been cooked it can be refrozen for example in a pie.

puppypants

Mmmmm liver and onions!!!! Made it last week on the hob with plenty of onions and thick gravy. I was always told to treat liver like best steak, i.e. dont stew it or over cook it. Delish.

lil_me

Is there any liver that should be used? Is there any that is less stinky?

I ask because it's on my partners favourites but ***urgh*** the smells just sooooo vile!

junebjh

I got this tip from MIL. Before frying off, dip liver in beaten egg then coat in paxo
stuffing. Can then be fried and eaten or done in casserole with onions etc. Mmmmmm