Liver recipe needed

squeaky

You're welcome

henhog

This is one of the nicest liver recipes I know.

Italian Liver
12 oz lambs liver
1 oz flour
salt and pepper
1 1/2 oz butter
1 lb onions thinly sliced
1/4 pint beef stock
1/2 milk
2 tablespoons of tom puree
1 chopped garlic clove
1/4 tablespoon mixed herbs
2 tbsp fresh double cream
chopped fresh parsley

1. Cut the liver into small pieces and coat in the seasoned flour
2. melt the butter in the frying pan and fry the liver. Brown on all sides, then remove and set aside.
3, In the butter remaining in the pan, fry the onions until tender. Gradually stir in the stock, milk, tom puree, garlic and herbs. Bring the sauce to the boil, stirring continually.
4. Add the liver to the sauce. Cover the pan and cook gently for 10 to 15 mins, until the liver is tender.
5. Serve with the cream and chopped parsley.

This is a seriously yummy dish, and a good one if you don't actually like liver. Even my kids will eat it!

Lazy_Ike

henhog wrote:

This is one of the nicest liver recipes I know.
Italian Liver

I have used a similar recipe to this one, and I agree, one of the nicest. I buy lambs liver from our local butcher. Might to a bit more costly than Tesco, but still cheap. He cuts it into pan-ready strips for me (big plus). As I like Liver BACON and onions, I fry some bacon before browning the liver, set aside, add back with the browned liver. Same butcher sells packs of bacon bits - lovely chunks. Any excess fat trim and feed the birds. I always make a double batch, decant into oven-proof individual serving dishes, zip lock bag and freeze. Defrost in bag; remove; pop in oven to reheat, and straight to table.

aurorahelios

Liver is really easy to cook even without the slow cooker. Slice it thinly and fry for a few minutes until cooked through, overcooking makes it tough.

I quite often fry a chopped onion and a cored sliced eating apple in a little olive oil until browned, chuck in a pinch of dried herbs and then add the liver cooking for about 5 mins. The sweetness of the apple and onion helps to tone down the strong taste of the liver. Even my 22 Month old will eat it, although if you don't like fruit this may not be suitable.

Soaking the liver in milk for a while before cooking it is meant to tone the taste down, not sure how well this works I've never tried it.

Spinach is not such a good source of iron as once thought, it does have plenty of iron but it is also high in oxalic acid which makes the iron difficult to absorb. Generally any green vegetables are high in iron, broccoli is a good source.

Avoid drinking caffiene with meals as it stops iron absorbtion.

When I was aneamic my GP advised me to spinkle bran on my food, apparently it is good source of iron.

[Deleted User]

Hi has anyone made liver and bacon casserole in a SC and how did it turn out. I really fancied some today and bought some really nice lambs liver and streaky bacon. I have always done it in the oven after tossing the liver in seasoned flour and sweating it gently in a small frying pan .I wondered if it was O.K. to bung it in the SC and how long it would tak. I don't mind doing it for tomorrows supper .Any ideas folks

squeaky

It works just fine. Better than fine.

You can use the timing from the recipe in our Slow Cooker Recipe Collection:-

http://forums.moneysavingexpert.com/showthread.html?p=450316

Rikki

Its absolutely delicious.

Ronankfan

Its one of our favourites in this house - liver, bacon and onions it doesnt get much better than that!!!!!!!!

Ticklemouse

I'm the only liver-lover in this house and have a full lamb's liver in the freezer (from when I bought the whole lamb) I had been pondering on when to eat this item, so I think you've cracked it for me. I shall cook it up this week and then I can portion it up and freeze it again.

Cheers friends :wave:

comping_cat

Sorry, cant stand liver, reminds me of when i was made to eat it in Infants school a few (ok, more than a few) years ago!!!!!