Liver recipe needed

hilstep2000

Liver and bacon is my favourite dish. Even as a child, I loved it!
If you want to reduce the flavour a bit, soak it in milk for half an hour before cokking.

Stephen_Leak

Thanks to everyone. With all due respect to good old liver & onions and liver & bacon, I rather fancy doing some pate. As I said above, I've now got a hand blender so I can make this sort of thing again, and 400g of pate should go quite a way.

Mmm, a nice, coarse liver pate on hot, buttered (not burnt & scraped!) toast. Well, if I want some, I'd better get my *rs* into gear. No-one's going to make it for me.

Pink.

Hi Stephen,

Prompted by your thread this morning, I made some lambs liver pate for lunch today. It took about 20 minutes to make....it's delicious and the kids loved it too! :j I had 526g of liver and it made one margarine tub full for the fridge and two for the freezer.

Thanks :beer:

Pink

Stephen_Leak

Pink-winged wrote: »

Hi Stephen,

Prompted by your thread this morning, I made some lambs liver pate for lunch today. It took about 20 minutes to make....it's delicious and the kids loved it too! :j I had 526g of liver and it made one margarine tub full for the fridge and two for the freezer.

Thanks :beer:

Pink

I just love it when things like this happen on here. I feel all warm and fuzzy now.

What makes me think that the "pink-winged fledglings" would have turned their "beaks" up at a piece of liver.

Pate does seem to offer the greatest "added volume" and, when you consider how much a little bit costs, "added value".

On a slight aside, who else just likes the feel of raw liver?

Pink.

Stephen_Leak wrote: »

On a slight aside, who else just likes the feel of raw liver?

Errrmmm.........not me. _pale_ That was the worst bit!

Pink

oldtractor

Is economical is very good for you. Packed with protein and vit B12.:j I wonder how long it will take for liver [and guinness] to be declaired officially good for you once again? Liver recipes welcomed.

sonnythecat

sorry to be childish but yeeeeeeeuckkkkkkkkkkkkkkk
mind you I used to think that about sprouts and now I can't get enough of 'em

Which is the mildest tasting liver? Calves? Lambs?

If someone can come up with a liver lite recipe I'll give it a go lol

Rikki

Lambs liver is milder tasting than pigs liver and both are readily available at most supermarkets.

concerned43

I love liver and have eaten it since childhood - love it with onions and jersey royal potatoes smothered in butter

northern_star

It's really good value for money if you like it (which fortunately we do). I bought some pigs liver yesterday costing the princely sum of 35p, cut it up and made a casserole with an onion, 2 cloves garlic, 3 carrots (past their best), a handful of red lentils and a stock cube. It made enough for 2 adults, and i've blitzed the leftovers for soup for my lunch today. It was delicious and soooooo cheap.