Liver & bacon

Stephen_Leak

Heads up, team.

I am currently the proud owner of one (now frozen) pack of ox liver. It was only 25p in the reduced section at ASDA and I defy any MSE-er / OS-er to walk away from a bargain like that. Liver and bacon, methinks, as a "winter warmer" on the weekend. I also have a couple of rashers of bacon in the 'fridge that could do to be used up.

Now, I do know how to fry liver, onion and bacon. I also know that ox liver is more strongly flavoured than other livers.

But, what about the "sauce". I've "googled" for recipes, but I need a simple one that doesn't require things like red wine or rocket. However, I do have a tub of gravy granules and a pack of vegetable stock cubes.

sandy2_2

Soak the liver in milk, I'm told that will 'refine' the flavour a bit, Then use plenty of onions in the sauce. I tend to use the slow cooker when I do liver and bacon

angelavdavis

Stephen_Leak wrote: »

But, what about the "sauce". I've "googled" for recipes, but I need a simple one that doesn't require things like red wine or rocket. However, I do have a tub of gravy granules and a pack of vegetable stock cubes.

I usually brown some onions slowly and gently in a little oil in a pan and add my gravy. You can add some flour to the onions before adding made-up gravy if you want it to be thicker.

bellaquidsin

Ox liver does need long slow cooking, don't just fry it unless you want to resole your shoes! As Sandy says, soaking in milk first will get rid of the strong flavour. If cooked slowly with plenty on onions it will make it's own gravy, perhaps you could add a little tomato puree for extra zing, and just thicken with cornflour at the end of cooking time if required.

Enjoy

Bella.

lynnexxxo

Sorry to be negative but I don't think I could eat liver if the supermarket paid me 25p (or even £25!!!)

bellaquidsin

Now I have a question. My local Morrisons sell ox liver in a pack costing around 60p. It is far too much liver for the two of us. Has anyone reheated ox liver at all. I am wondering if it would stand up to reheating or if it would go hard.

Thanks

Bella.

Stephen_Leak

Noted with thanks.

How long does it need to be soaked in milk to "refine" (lovely phrase!) the flavour? How long should it then be cooked for? Whole or cut up? When should the bacon be added? Pre-fried or left to do its own thing in the sauce?

Liver is good for you: protein obviously, low in fat and high in iron. I must also admit to finding its "squidginess" worryingly enjoyable!

lynnexxxo

bellaquidsin wrote: »

Now I have a question. My local Morrisons sell ox liver in a pack costing around 60p. It is far too much liver for the two of us. Has anyone reheated ox liver at all. I am wondering if it would stand up to reheating or if it would go hard.

Thanks

Bella.

Could you blend it and make pate?

culpepper

bellaquidsin wrote: »

Now I have a question. My local Morrisons sell ox liver in a pack costing around 60p. It is far too much liver for the two of us. Has anyone reheated ox liver at all. I am wondering if it would stand up to reheating or if it would go hard.

Thanks

Bella.

I would cut the pack in half with a pair of scissors,put one half in a plastic bag and freeze it.
I have reheated in the microwave before and it doesnt get any harder,I dont think but I never reheated it on the stove so that might be different.

twink

for ox liver i cook some onions, give the liver a rinse and coat in flour and put in with the onions, i dont always bother with the flour, brown the liver, add some water and a stock cube some carrots and swede turnip and simmer till ready, not too long then thicken the gravy if you want

i reheat mine and its fine, i freeze the raw liver too

cheerfulness4

We love liver coated in sage n onion stuffing and then fried. Then we pour in made up gravy from granules so it forms a gorgeous thick sauce. Served with mash it can hardly be beaten!