Nice people thread part 4 - sugar and spice and all things

lostinrates

PasturesNew wrote: »

... not sleeping, but I think that's the whole change of circumstances they find themselves in, so they're probably lying awake at night annoyed they can't sleep because of the restlessness of the ill old, and fearful that the ill old will peg out each night.

If TV are looking for a life swap contestant about now ... I'm up for it.

Also the dementia can make day/night tims of day a bit irrelevant.

lostinrates

Generali,

Sometime ago you wrote about long slow cooking of liver. I've only ever pan fried liver lightly but fancy a change for a lovely lambs liver I've just put in the freezer. Seems to me once frozen long slow cooking might well be preferable. Please can you tell me exactly how you'd do it and I'll try it this weekend if the weather stays grim. What to serve with and starter/pudding ideas also welcome

Generali

Well you don't cook it for too long, even for a casserole.

What I do is:

Preheat an oven to about 170C.
Cut some streaky bacon into strips and fry it gently until the fat starts to run
Halve and thinly slice an onion. Add it to the bacon and cook slowly allowing it to take a little colour.
Add a chopped stick of celery and a chopped carrot. Add a little oil if needed to sweat the pot vegetables.
Empty the contents of the pan into a casserole and add some lambs liver (4-500g?) coated in flour and a tin of tomatoes that were warmed in the frying pan. Also add a bay leaf and perhaps some thyme or sage if you fancy it (not both) and some seasoning.
Cook for about 20 mins without a lid and serve with mash and a brassica (eg broccoli or dark green leaves).

purch

The batsmen and wocketkeeper are all English too by definition. If they weren't then they couldn't play for England.

In a couple of years you will be qualified to play for Aussieland.

Will you be English or Australian

lostinrates

Generali wrote: »

Well you don't cook it for too long, even for a casserole.....

Cook for about 20 mins ).

about 400% longer than I normally cook for in the pan!

I'll try it.

Tomato is interesting, I can't imagine it!

Generali

purch wrote: »

In a couple of years you will be qualified to play for Aussieland.

Will you be English or Australian

English always.

I'm happy for the kids to choose. At present, one is English and the other is Aussie.

Generali

lostinrates wrote: »

about 400% longer than I normally cook for in the pan!

I'll try it.

Tomato is interesting, I can't imagine it!

If I fry lambs liver I cook it for about 2 mins.

The flavour of the liver gets a little intense, too much for some. I like it though. Some garlic would work well too I think.

michaels

Which would of course fail you on the infamous 'cricket test'

Generali wrote: »

English always.

I'm happy for the kids to choose. At present, one is English and the other is Aussie.

lostinrates

Generali wrote: »

If I fry lambs liver I cook it for about 2 mins.

The flavour of the liver gets a little intense, too much for some. I like it though. Some garlic would work well too I think.

yep, I like it pink in the middle, but have to start the onions first because they can't soften in 2 mins!

Its also been ages since I used bacon with liver at all, so that will be yummy. I like liver flavour. Its healthy and invorating.

Lots of recipes suggest breadcrumbs when casseroled, but you don't recommend that?

PasturesNew

Liver at school dinners was always tough and had tubes.... the tubes are gross.

I liked the taste of liver, but the tubes would put me off ... and I am far too much of a wuss to EVER handle raw liver ... EWWW.