Help! Which liver is the best?

dogstarheaven

i think it's lamb that's more traditional but i find it a bit too smelly as in v. lamb-y in flavour, but for your residents, i think lamb's the best way with the trad. dish with onions and gravy. i did have it once at a friend's parents house, and it was quite nice. tried to replicate it with the red wine that was in the recipe, but sadly did not live up to the memory that i have!

i've grown up with pig's liver that is usually lightly sauteed and a little pink blood seeps out. it's great in chinese type of dishes that don't require too much cooking.

mmh, chicken livers is lovely tho'. it's fairly cheap at about 50p per pot, frozen in most s/markets. only enough for one serving, or to be made into pate.

dogstarheaven

Jojo_the_Tightfisted wrote: »

Nobody's mentioned duck liver!

Best pate of all...

i find this a bit too 'ducky' so thankfully, it's just a little piece that comes with the giblets

CandyB101_2

We all love pigs liver, in fact it's been our sunday dinner for the last 8 weeks now. My 6 year old won't let us have anything else, still I suppose I shouldn't complain .... it's a cheap meal and with OH's cooking it always turns out gorgeous.

Diflower

Hi Afitos, I'm sure they will love your liver and onions:)

Another idea is to do steak & kidney, but as a casserole (since pastry/pies can be difficult for them to manipulate). Hth.

meritaten

I love chicken livers lightly sauted and then a wine gravy made in same pan. OH loves pigs liver and I used to hate the strong taste! but I do find that soaking it in milk for a few hours helps a lot! also I tend to return it to the pan after I have made the gravy and letting it steep for ten minutes or so helps as well - pigs liver gravy is fantastic though. and I use pigs liver for home made faggots as no other liver tastes authentic!
My mum in law ate a lot of offal and I HAD to learn to cook it for her. she really loved my stuffed lambs hearts in gravy - said it reminded her of how HER mum made them! they smelled gorgeous but I couldnt bring myself to try one! maybe your oldies would like that too? a lot of people in this age group enjoy offal - though thankfully MIL never did care for Tripe and Onions!

Oldernotwiser

Quasar wrote: »

The liver we tend to eat there - or at least in my part of Italy - is ox liver, and that is the only one I personally ever eat, but only if I find in organic meat shops. Sometimes other kinds of liver are eaten, ie chicken etc. but not as often as they are over here.

I love ox liver. I would eat calves liver if I could afford it but ox liver is a pretty good second best.

MrsE_2

champys wrote: »

Almost impossible to get lambs liver where we live in France - maybe once we get around having a few sheep of our own. The choice is mostly between pigs liver (cheap and so-so in taste) and calves liver (delicious but very expensive). Rabbit liver is also on sale, and chicken livers are plentiful but I worry about them being the opposite of free range. When we take delivery of our organic beef or veal, we get part of the liver for free, which is great, but that happens only once or twice a year. I think I should make a bit more of an effort with the pigs liver! Pigs liver in black bean sauce??

Calves liver is the only one I like. You never seem to see it much in the shops.
When people say veal liver, I guess they are talking about calves liver?

vouchersrme

I love calves liver, but it is so hard to find.

djjunk

Oops, meant calf. English is not my 1st language.
Anyway, tesco stocks it from time to time.It is imported from Germany. And it costs a bloody fortune, nearly as much as caviar
I love mine cooked in butter, and with a bit of lemon juice.
There is also another italian recipe (milanese) where you dunk it in egg then cover with breadcrumbs and fry in a bit of butter or olive oil. Voila, bon appetit les Zamis

jacky_horn

I only eat ox liver. Did you know that you can make mince with it. Cut it up, getting rid of any yukky bits - valves, gristle, skin etc then put the raw liver into a blender. It turns into a jug of what looks like blood - sorry. Then pour it into a pan with a little oil and voila! - mince. Tastes lovely too and really cheap.