Liver recipe needed

JailhouseBabe

Not much help, I know, but Iremember years ago making a nice stuffing from liver and rice. it came from a Weightwatchers book ...

Pink.

Hi Stephen,

There are lots of ideas that should help on these earlier threads:

Liver recipe needed

Liver & bacon

Lambs liver recipe

liver and onions - in the slow cooker??

Ox Liver?

freezing liver...

I'll add your thread to the main one later.

Pink

Hawthorn

Liver, in the oven, in gravy, with onions. serve with creamy mashed potatoes, sausage if you fancy, and carrots.

thriftlady_2

Pate freezes well in portions

Stephen_Leak

thriftlady wrote: »

Pate freezes well in portions

And I've got my new hand blender/processor to play with.

Olliebeak

Stephen_Leak wrote: »

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

I split the packs of liver before freezing them. I find that half pound margarine tubs are ideal for two portions of liver - used one up last night and still have one in the freezer for another day. I also split packs of kidneys as I'm the only one who likes them - don't know what's good for them here :rolleyes:!

Emuchops

I buy reduced liver too-any type. Split it into about 100g portions and freeze. When i make anything "mincey" like chilli, shepherds pie or bolognaise I microwave in a small amount of water aforementioned liver, then blend it and add the resulting liver soup to whatever I'im making. I find it really adds flavour and ekes out the meat. The liver is not detectable. I once fed a friend with my bolognaise. Whilst he was shovelling it down his throat he told me about his intense dislike of liver....

recovering_spendaholic

I like liver just cut into thin strips, tossed in seasoned flour and then fried in a little hot oil for a short time until it is crispy on the outside and still nice and soft inside. I have it with fried onions and mash and tomato ketchup and it's lovely! My kids won't touch it though.

mrs_pepperpot_3

liver and bacon.... i like to cook it all in one pan then add parsnip mash................. ooooooooooh may have to make it now

pol

I usually cook a very large casserole dish of ox or pigs liver with onions and stock in the oven. Makes gorgeous gravy and freezes really well in portions. When you reheat it, it tastes and smells freshly cooked!

pol