Daily Mail Live Below the Line Article

silverwhistle

Yep, the onions need longer, I sometimes also use slices of bell pepper which adds interest. Flour and season lightly, and if the liver has been sliced thinly it shouldn't need more than a few minutes. If some bits are a bit thicker I put those in to cook first for the extra 30/40 seconds. You'll need a little bit of the fat of your choice, and get the outside of the liver cooked and then lower the heat. To be honest I'm not sure what my timings are, it's all done by look and feel, so a book or t'net may help quantify.

missbiggles1

Goldiegirl wrote: »

I'm not that keen on liver. I don't like how it looks and feels raw, so that's always in my mind when I'm eating it.


I quite liked the ready meal version of liver, bacon and mash, but that's off the menu now due to the salt contact. I'm not keen enough to try to recreate this by cooking from it from scratch, so I think liver will be staying off my menu.


When I did have it, it was generally lambs liver - I was told this had a milder flavour than pigs liver, don't know if this is true

Most people seem to think so, but I'm not a fan. My favourite is calves followed by rabbit and then chicken. I even quite like ox liver (very cheap), particularly if you soak it in milk first.

missbiggles1

silverwhistle wrote: »

It does, and I love it with onions, but pig's liver recalls schoold catering experiences that make me shudder. Soaking it in milk is said to help with the strong flavours, and always make sure you get the veins and stringy bits out.

Obviously GreyQueen is made of sterner stuff than me in managing pigs' liver, but I do concur that 110grams or around a quarter pound is enough for a portion. Pink on the inside with lamb (or calves' when you feel very flush!) and a crust on the outside. Plenty of mash with the onions and I often use red wine in the sauce (not sure if that's allowed on this threrad.:-) ).

GQ said 110 grams was enough for two portions - that was what I queried.

suki1964

NewShadow wrote: »

How does one cook it properly?

I had some (I think Ox?) liver - coated it in flour and fried it with onions.

Made a heck of a mess of the pan and set off the fire alarms - was also (I think) overcooked by the time the onions were done.

I'm guessing pan to hot and dont use flour when not using oil (attempted with frylight)?

Soften the sliced onion in a wee bit of oil and butter

When soft, move to the side of the pan, turn the heat up slightly and add the lightly floured, seasoned liver. As soon as the blood pops through the top, turn it then add the stock to make the gravy. It honestly take as long as the gravy to thicken to cook through without being tough Slightly pink is the best way to serve


Oh I use very little oil, you may need a teaspoon or two tops

GreyQueen

Well, 110g is enough for two portions for me and would be more than I would want to eat in one sitting. I'm a large lass and have a healthy appetite. I was an 8 lb 2 oz newborn but was already 20 inches long. One of my pals had a 14 pounder - eeek!

Re what I have for breakfast, I'll type it and then scarper across to the kitchen to fix it up.

Base is a carrot, grated. Added to that will be a protein element, which today will be two boiled eggs but on other days may be a small amount of meat or cheese. Then I will be into the veggies. This part varies. Today will be half an avocado, a stick of celery, some cucumber and some green pepper. I will add two teaspoons of sesame seeds and a glug of EVOO. The later is important in terms of satiety. I will also have shredded red chard and mint leaves harvested off the allotment yesterday and sitting around the kitchen in jars of water. Oh, and some allotment-grown beetroot, too.

Cured meats inc bacon and ham are not too healthy and I won't be buying any more once I've got through the bacon packs in the freezer. Also not too healthy is frying in anything, as the chemical changes caused to meat by the application of intense heat aren't positive for our health. Grilling is reckoned to have some of the same problems.

The primal crowd are very pro slow-cookers, which is something I suspect many an old styler has at home anyway.

maryb

sounds delish but then what do you have for lunch?

I've started having my linseeds stirred into a tablespoonful of natural yogurt. (beige sludge but I'm in a bad way after a couple of days without my linseeds). I know the real Primal people avoid dairy as well as grains but I'm Irish and Celts tend to be able to digest lactose in adulthood - a big advantage when you were colonising the bleaker fringes of NorthWestern Europe which are good for grazing. On the other hand, wheat doesn't grow so well in precisely those spots and I think the incidence of coeliac disease is higher than in the rest of Europe. Makes sense

Slinky

We follow a mainly low carb diet, we often have full fat Greek yogurt for breakfast with cherries, blueberries or strawberries. Have eaten it almost every day for a couple of years now and still not fed up with it!

Goldiegirl

suki1964 wrote: »

Yes lambs liver is a lot milder. Calf liver is up there with the best of steaks in terms of price and nutrients

Go to your butcher and buy the liver there and ask him to thin slice. Then seriously if you can't bare to touch it, bung on the marigolds or throwaway latex gloves

The liver and onions that you cook yourself will knock the socks off shop bought, and often knock the socks of a steak dinner in a chain resturaunt

Even though I'm not a fan of liver..... thinly sliced calves liver sounds like it'd be a nice change.


As long as I wear my gloves while I'm preparing it, and don't look at it too much while it's raw, I think I could give it a go!

GreyQueen

maryb wrote: »

sounds delish but then what do you have for lunch?

I've started having my linseeds stirred into a tablespoonful of natural yogurt. (beige sludge but I'm in a bad way after a couple of days without my linseeds). I know the real Primal people avoid dairy as well as grains but I'm Irish and Celts tend to be able to digest lactose in adulthood - a big advantage when you were colonising the bleaker fringes of NorthWestern Europe which are good for grazing. On the other hand, wheat doesn't grow so well in precisely those spots and I think the incidence of coeliac disease is higher than in the rest of Europe. Makes sense

Hi maryb, some primal people totally avoid dairy if it causes problematic symptoms, some people tolerate it quite well. They tend to go for Greek type yoghurts and cheese.

I find milk, even a small amount in tea, gives me a runny nose (TMI territory I know ) but I am OK with cheese as long as the quantities aren't excessive. I'm a bog-standard southern white Brit with some Scottish ancestry so I expect my ancestors were the usual melange of germans and scandinavians, so very likely to have been dairying people.

Umm, lunch? Well, I don't qualify for a lunch break due to my p/time shift pattern so only have 15 minutes. I have some nuts. By that point I'm usually fine with running on the big breakfast so it's more to cushion the meds going down than to stop the worms.

Even when I'm not at work, I'm usually on the go on the allotment or something, so don't tend to eat much at lunch otherwise I'll spend the rest of the afternoon trying to stay awake.

[Deleted User]

I prefer lambs liver for its milder taste and love a real thick gloopy casserole of veg and streaky bacon with it,a proper winter warmer I find.What I have noticed that its rare to see a pork chop with a kidney in anymore,I used to love those.My late OH also liked to make kidneys on toast .He would cook them gently in a mix of bisto gravy powder and water and render the gravy right down so it was almost syrupy and then have it on hot buttered toast.

Offal is often overlooked in the butchers My DDs brother-in-law makes the most amazing chicken liver pates at Christmas which we usually have as a starter before dinner on New Years eve when we have a big family dinner party.Bless him he always makes a bit extra and I take some home with me.