Lambs liver recipe

misskool

Hi all,

Trying to cut down on expensive meats and am having cheap liver. The problem is, I don't like the 'gritty' texture of liver and that's doubly enhanced by the normal liver and onions recipe.

I found a recipe once where it was made with white wine in a cream sauce but didn't note it down :rolleyes:

If anyone can share any tried and tested ones, it would be great.

Oh, probably having it with pasta instead of potatoes.

Seakay

I found this recipe, and feel sure that you could adapt it

http://www.saveur.com/food/classic-recipes/lambs-liver-with-whiskey-and-cream-50551.html

I think that the secret of non grainy liver is to cook it for as short a time as possible, I think that it is long cooking or over cooking that makes the liver gritty and grainy

soappie

I love my liver 'n bacon and stuffing dish: (quantities for 1 reasonably sized piece of liver)

Make up a small (about 1 tbsp full) of packet sage and onion stuffing. Whilst it's sorting itself out (i.e. swelling up after putting the hot water in) gently brown off the liver in a saucepan using olive oil or butter.

When the liver's browned on the outside, lay it across a piece of bacon just where the 'thin end' (so the bacon/liver forms a cross) starts.

Spread the stuffing on top of the liver and then roll the rest of the bacon over the top and round the other side.

Pop it in a casserole dish and cover with enough oxo stock to come just up to the top of the liver but not completely covering the bacon.

Cover with a lid or foil and stick in a moderate oven (gas mark 4ish) for 45 minutes or so. Serve with mashed potatoes and the standard veg. If you want, you can thicken the stock to make a gravy.

It's really lovely and the liver doesn't go all gritty.

kunekune

I've only ever used lamb liver, and I like it. My favourite recipe is to toss the liver in some wholemeal flour combined with PLENTY of black pepper. Then fry it, and take it out while it's still pink. Then add a big glug of red pepper to what's in the pan and use that as a sauce. Stock woule probably be fine.

misskool

Made up a recipe tonight based on the one seakay posted.

Sweated some shallots in butter, then a good heaped teaspoon of whole grain mustard, add a glug of white wine, then toss the liver quickly. Add a drop of milk and cornstarch to thicken it. I served it with pasta but it would have probably been better with mash i think.

Thanks for all the ideas.

moanymoany

Google 'basque liver' - lovely, and you can change it to use what you have. I always use bovril cubes with liver. Thy work really well.

sandy2_2

I'm not over keen on liver as such, but I am a convert to using chicken livers.
You can buy them in tubs
Trim livers if need be, cut in half or cut in half once cooked, fry over with some bacon and onions and/or cover with some stock and simmer til as tender as you want. serve with pasta or mash with thickened stock. Scrummy. the livers have a soft texture

beachbeth

This is a tried and tested recipe of mine:

Liver Stroganoff

450g lambs liver
40g seasoned flour (flour with a little salt and pepper)
75g margerine
1 onion peeled and finely chopped
2 rashers streaky bacon, rinded and chopped
100g button mushroom, washed and sliced
150ml chicken stock
salt and freshly ground black pepper
142g carton soured cream

Cut the liver into strips and toss in the flour. Fry the liver in a pan with half the margerine until lightly browned (about 5 minutes). Remove from pan and set aside. Place the rest of the margerine in the pan and fry the onion, bacon and mushrooms. Cook until soft. Stir in the rest of the flour and cook for 2 mins. Let this cool slightly and then pour in the stock gradually and then bring to the boil, stirring. Season and return the liver to the pan and cook for another 5 minutes. Take off the heat and add the soured cream. Reheat without letting the cream boil.

Serve garnished with chopped chives. This dish goes well with boiled rice, french beans and grilled tomatoes.

hollydays

I have never been much good at cooking this and I have some I have taken out of the the freezer last nightI need to use up,something in gravy would be good.:D

lolarentt

Rinse it, pat dry, dust in flour and fry in a little oil, with bacon and some onion, but not for long - couple of minutes each side will be enough as it gets tough if over cooked. Make it up into a wet dish if you like - add whatever you normally use - stock, gravy mix, tomato puree, some herbs, seasoning, a little mustard, thicken a little if needed, whatever you like.

Pink.

Hi hollydays,

There's another thread with some recipes that should help so i've merged your thread with it to keep all the suggestions together.

Pink