Lambs liver recipe

jcr16

i cook mine in the slow cook.

firstly i dip the liver in flour then fry off ( not fully cooked) add to the slow cooker, i then fry bacon cut up slightly, then again add to slow cook and finally fry an onion. add to slow cook. then i add beef oxo dissolved in water. the amount varys depending on how much liver etc, but i add enough to just cover. then i leave it on slow for the day. yes bit of faffing to start but comes out wonderful and tender.

serve with mash and veg.

hilstep2000

One way to cook it is to wash and dry the liver, put it in a slolw cooker or casserole and cover it with a jar of pasta sauce. If you leave it long enough it sort of dissolves and looks like mince! I love liver, but this was the way I got my kids to eat it, on spaghetti like bolognese!

[Deleted User]

jcr16 wrote: »

i cook mine in the slow cook.

firstly i dip the liver in flour then fry off ( not fully cooked) add to the slow cooker, i then fry bacon cut up slightly, then again add to slow cook and finally fry an onion. add to slow cook. then i add beef oxo dissolved in water. the amount varys depending on how much liver etc, but i add enough to just cover. then i leave it on slow for the day. yes bit of faffing to start but comes out wonderful and tender.

serve with mash and veg.

Mmmm my favourite is liver and bacon casserole, and your recipes is exactly the same as mine.I portion it up in those rectangular chines boxes that you get left over from take-aways and freeze it for sevearl dinners Love it with creamy mash and greens .A real winter warmer thats so inexpensive to make .Lambs liver tases the best in my opinion ox or pig is a little too strong for me .

mardatha

Oh thats great ta. Will get onto that tomorrow

jcr16

i love it too jackieo. not had it in ages. the kids really enjoyed it aswell when i used to cook it.

i've got to be carefull with liver tho, due to the vit k , i think it is. so unless i know the source of the liver and can gaurentee it hasn't been given any supliments while the lamb or pie was alive then i'm meant to steer clear.shame.

tanith

I am just about to cook liver and bacon for our dinner, I don't like the texture of bacon or liver done in a casserole so I always fry it. I soak the liver in milk for half hour or so, then fry an onion with the bacon then add the flour dipped liver when the onions are almost cooked, then I remove all from the pan and make the gravy from the juices, we have with creamy mash and a green veg, its sprouts for me and peas for him (he will only eat peas from a tin YUK!!) oh my I'm really looking forward to it...

mardatha

I usually fry it as well, but wanted a wee change. Its very good for you and quite cheap

tanith

mardatha wrote: »

I usually fry it as well, but wanted a wee change. Its very good for you and quite cheap

I bought a pack this morning from Mr.T which cost 98p and I've just put half of it in the freezer , there are 6 nice slices left which is plenty with onions and bacon for OH and myself so thats less than 50p per meal..

anguk

When I was young my mother used to make liver, bacon & onion pie. It was basically just liver, bacon & onion in a pie, sometimes with mushrooms too, delicious with home-made chips & gravy.

This was like my mams:
http://www.squidoo.com/lambs-liver-recipes#module138614521

This pie sounds nice:
http://allrecipes.com.au/recipe/7018/liver--bacon-and-mushroom-pie.aspx

meritaten

you can cook it as a casserole with a glass of a full bodied red wine or medium sherry added! it also helps tenderise the liver too.
or you can use it in place of pigs liver for faggots (it tastes a bit different but still nice).
the recipe is quite simple.
you need a pack of liver
about 2 medium onions
about 500g of fresh white breadcrumbs
salt and pepper
stock (veg or chicken)
herbs for pigs liver use sage but for lamb then oregano or thyme is nicer. but Ive also used mixed herbs with good results.
you need to mince the liver and onions or blitz well in a food processor, add the breadcrumbs and with floured hands form into balls about the size of a satsuma and place in a baking tin. this amount should make about 12. leave a bit of a gap between them if you can then pour on enough stock to just cover them or even leave a bit above the stock. place in a preheated oven Gas 4 for about 45 minutes. I usually take one out and check its cooked right through. you will probably have some stock left in the tin - I usually add more stock and some gravy granules to make gravy.