Liver recipe needed

suki1964

I do liver/bacon/onions in the frying pan. Takes no longer then it takes the potatoes to boil and is very tender and all round delish

Curry_Queen

I've got some lamb's liver here but I suspect I might be the only perso who will eat it so will it be ok to freeze left-over portions once it's cooked?

Ticklemouse

I've got 4 portions in my freezer now - I reckon it will be OK - can't see why not.




However, I have to admit I haven't defrosted any yet.

hornetgirl

No problems with freezing it. When I lived alone I regularly cooked about four portions at a time and froze them - came out just as good as they went in.

cymro1170

I absolutely love this meal!

My mum does Liver and Sausage too, and that's just gorge!

echo

not had any for yrs so bought some and put it in the fridge-and thought it had to be used by the 30th but it's today and i'm not gonna get to eat it.i've coated it in flour but dunno what to do with it now.don't wanna waste it so thought i'd have it tomorrow.

richyg

I would fry the liver having added some white peper and salt if desired to the flour or straight onto the liver if you have already floured it. Dependent upon how thick - 4-5 minutes frying could be enough. Slice a piece through and if bleeding it probably isnt done - pink is fine. The knack here is not to overdo it or it will be tough. It will get some more cooking in a bit.

I would then remove from pan and fry some onions slowly in a little oil until they go brownish. Add the liver back in and some made up gravy granules or home made gravy.

Simmer for 2 or three minutes to bring the liver back to hot. Add a bit of red wine or redcurrant or cranberry jelly perhaps and a bit more pepper.

Serve with the gravy and mashed potato - perhaps baked beans or other greens.

Good for you (not too much if pregnant) and with lambs liver at about 90p an pigs liver about 60p don't know why more people dont enjoy it.

Me and son Paul love it.

:j

echo

cheers for reminding me.the problem i have is that i'm eating it tomorrow so shall i just leave it coated in the fridge or do i HAVE to cook it now?

squeaky

In the fridge will be fine

echo

thanks to both of you