Liver recipe needed

echo

sorry for the delay but i was only online for 5 mins yesterday to post in here.well the liver was delish-and none of us have had bad stomach's from eating it a day too late.i just coated the liver in flour ( with a bit of salt & pepper) and fried it.then i added the onions that i'd browned beforehand,poured in the gravy ( that had garlic in it) and just bunged it in a pyrex dish in the oven.buying some more this week

TiaBaby

My mum always used to coat with seasoned flour, but I don't like the texture when it's cooked this way. I just seal it off in a little oil, take out and fry off chunky sliced onions and mushrooms, add the liver back in and enough stock to cover. Add a little Worcestershire sauce and simmer for 15mins. Take out the liver again and thicken the gravy with cornflour. YUM YUM !!

lizballymena

lambs liver is the mildest and the nicest. Some people simmer it in milk before frying. Dunno why though but I do this. Think it helps to keep it soft

bukup

try making liver burgers

you will need a mincer (kenwood attatchment) or similar.

pass the liver through the mincer twice,it goes very liquidy.

add whatever seasoning,then ladel out into a pan and shallow fry.

this is a great way of getting children to eat liver.

thriftlady_2

Good idea:) but do they hold together well ? I imagine the liver does become very liquid when processed. I've got a recipe somewhere for liver burgers which combine the liver with sausagemeat -must give it a try.

yraunaj

i have liver out for tea but have a pack of going a bit soft cherry toms on the vine have you wonderful people any ideas?

scuzz

Pan fry the liver - a bit of bacon too if you've got it. Have some gravey and fry the tomatoes for the veg - yummy

gingin_2

if you have any balsmic vinegar put a splash on top of the toms (left on the vine) and a little bit of olive oil and season and roast in a high oven and serve alongside the liver...I'm sure you can do it without the balsamic, doing this with my fish pie tonight...yummy

Stephen_Leak

My records show that I have a 400g pack of pig's liver lurking in the icy depths of the freezer. I didn't get it for any reasons other than I like liver, it's good for you, it was reduced and it might come in handy one day. I've had a look through my recipes, but the few that liver it don't use that much of it.

Inspire me.

PS. It would be nice if the end result could be split into individual servings and frozen.

shewhoguards

Liver and onions? I can't stand liver, but my Grandad used to love that.