sliced lamb liver what do I cook?...

dizzytina

Hi all,
I got a big pack of sliced lamb liver whoops down to 10p last night so couldnt leave it at tesco
I have no idea what to make with it though..... Ive never had liver but suspect it might be quite a strong taste so something that takes away the strong flavour would be good. i have a slow cooker so thought I'd probably do something in there....
Any ideas appreciated

candlelight_2013

Actually lambs liver is very nice, but should be cooked quickly.

What I do is take all the gristle out, make sure the slices are nice and thin and fry it in the pan. I then fry some onions, grill some bacon and make a nice gravy.

If you cook lambs liver for a long time it can be quite rubbery.

I think I read somewhere that you can soak it in milk first to reduce some of the strong flavour.

Liver, bacon and onions is yummy with mashed potato.

HTH

Candlelightx

candlelight_2013

I meant to say I always coat the liver in seasoned flour, before frying in butter and oil

Candlelightx

andymandy

I always take out the gristly bits then put in a casserole dish with mushrooms onions and peppers. I cheat and use Bisto gravy granules made up with boiling water then poured over liver. Cook for about 45minutes. Its a quick cheap and very tasty meal if you are in a hurry.

PasturesNew

If I were daft enough to buy that ...

I'd slice it thinly, making sure there are no "funny bits" - then fry lashings of tasty onions until they're lightly browned, then toss the liver in - and, mostly, keep it all moving to cook each side of the liver.

For ease I'd serve that with boiled potatoes or mash and green beans.

And lashings of gravy.

dizzytina

PasturesNew wrote: »

If I were daft enough to buy that ...

Lol I am wondering why I did but for 10p a figured it cant harm to try it :rotfl:

MallyGirl

I would have bought it too - but for the dogs. They eat better than we do sometimes

dizzytina

MallyGirl wrote: »

I would have bought it too - but for the dogs. They eat better than we do sometimes

ha ha well if all else fails i can give it our cats :rotfl:

maman

PasturesNew wrote: »

If I were daft enough to buy that ...

Lol I am wondering why I did but for 10p a figured it cant harm to try it :rotfl:

I'd have jumped at it for 10p, it's good value and very good for you even at full price. Lots of gastropubs serve liver and fried onions with mash and gravy.


Lambs liver isn't that strong tasting compared to ox or pigs liver.


If you want to tone down the taste a bit then do what andymandy suggests but with a tin of tomatoes instead of gravy, a squirt of puree if it looks a bit pink and plenty of seasoning. This is something similar:
http://allrecipes.co.uk/recipe/5631/liver-and-onions.aspx

Pollycat

dizzytina wrote: »

ha ha well if all else fails i can give it our cats :rotfl:

My old cat would have killed for liver.

I would either do liver, bacon & tomato casserole (with onions) and serve with mash or this:
[FONT=&quot]Turkish Liver Soup[/FONT]

[FONT=&quot]Serves 2[/FONT]

• [FONT=&quot]¾ - 1 lb lambs liver (fairly thick pieces if possible, best if you can get it in a lump & cube it yourself)[/FONT]
• [FONT=&quot]enough potatoes for a small dinner for two[/FONT]
• [FONT=&quot]1 tin chopped tomatoes[/FONT]
• [FONT=&quot]I green pepper (de-seeded and chopped into medium size pieces)[/FONT]
• [FONT=&quot]2 – 3 green or red chillies (or to taste)[/FONT]
• [FONT=&quot]Salt & pepper to taste[/FONT]
• [FONT=&quot]1 dessertspoon hot (or Hungarian) paprika * [/FONT]
• [FONT=&quot]1 teaspoon dried parsley (or fresh if you have it)[/FONT]
• [FONT=&quot]Hot water or stock[/FONT]
• [FONT=&quot]Coriander or flat leaf parsley for garnish[/FONT]

[FONT=&quot]Cut potatoes into large diced pieces and parboil.[/FONT]
[FONT=&quot]Cut the liver into fairly big pieces (preferably diced like stewing steak) and lightly seal in a frying pan.[/FONT]
[FONT=&quot]Transfer the liver to a casserole dish.[/FONT]
[FONT=&quot]Add the chopped tomatoes to the frying pan. If you have some residue from the liver in the pan, I put a little bit of chopped tomatoes in first and deglaze the pan, then add the remaining tomatoes, green pepper and finely chopped chillies.[/FONT]
[FONT=&quot]Heat until bubbling, then pour the mixture into the casserole dish over the liver.[/FONT]
[FONT=&quot]Add the parboiled potatoes.[/FONT]
[FONT=&quot]Sprinkle the hot paprika & parsley over.[/FONT]
[FONT=&quot]Add hot water/stock to dilute the consistency down to a thick soup or thin casserole, but make sure everything is covered.[/FONT]
[FONT=&quot]Season with salt & pepper. I don't tend to use salt when using stock cubes as I find them salty anyway.[/FONT]
[FONT=&quot]Gently stir.[/FONT]
[FONT=&quot]Cover the casserole and place in a pre-heated oven at about 170 C (fan oven) for approximately 30 – 40 minutes until both the potatoes and the liver are cooked.[/FONT]
[FONT=&quot]I sometimes use the water that the potatoes have been cooked in to thicken if it needs it.[/FONT]

[FONT=&quot]Sprinkle the coriander or parsley over the top. [/FONT]
[FONT=&quot]Serve in warmed dishes or bowls with buttered crusty bread cut into thick slices.[/FONT]

[FONT=&quot]* If you haven’t got hot paprika, mix 3 parts sweet paprika to 1 part cayenne or chilli powder.[/FONT]
[FONT=&quot]We like it spicy so a dessertspoon is OK for us.[/FONT]

It was something we recreated after a visit to a Turkish lokanta which didn't have a menu.
The consistency should be a thick soup or thin casserole.

However, I buy whole lamb liver and cube it as I don't like thin slices.
But - at 10p a pack, I could live with it.

thriftwizard

Liver's good in a stir-fry, with lots of dark-green veg & soy sauce. Quick & easy!