Help! Which liver is the best?

meritaten

my OH loves pigs liver - soak it in milk for a couple of hours and it not only tenderises it and removes impurities - it makes it taste milder.
OH loves liver with fried onions and mash and the gravy made with the juices from the liver and onions with a bovril cube added.
me - I really like chicken livers (one of the reasons I do a top up shop in Tresco - their pots of chicken livers are only around 50p and there is enough for two people). with that I tend to do a sherry or wine sauce and serve with anything I darn well fancy! even salad goes with it!
dont be tempted to cook it for ages - its cooked when you stick a knife in it and it doesnt run red! only a couple of minutes each side! dust the peices in flour and making the gravy is a doddle! just add stock or wine!

mi_jardin

I cooked this tonight, and it lovely!
http://www.pachakam.com/recipe.asp?id=487&RecipeName=Chicken%20Liver%20Masala

Corpsebride86

I love pigs liver, especially The day after a heavy night out lol lightly fried on sandwiches with pepper and tabasco nom nom

Its also wonderful done in the slowcooker

Stephen_Leak

Firstly, the tubes in livers and kidneys are much easier to remove with scissors than even the sharpest of knives. I agree that lambs and pigs liver are milder in flavour and only require quick cooking. However, think twice before putting that price reduced bargain pack of ox liver back on the shelf. It really needs to be soaked in milk, as Spike says (don't throw it away, add some flour and make a sauce) and slowly cooked, but it's well worth the effort, financially and gastronomically.

PS. Liver is unsuitable for pregnant women, or even women who are trying to conceive. It contains high levels of retinol, a type of Vitamin A, and the body can store this.

valk_scot

I like lambs liver, though the rest of the family don't like it so I only buy it on the rare ocassions it's just me to cook for. I cut it into long thin strips (taking out the tubey bits), dust it in cornflour and stir fry it with shredded onions...onions in first, fry till browning at the edges, then in with the liver strips for a couple of minutes until they're just catching at the edges too, usually a couple of minutes tops in hot oil.

Good with buttery mashed potato and some savoy cabbage, or even sprouts!

spike7451

valk_scot wrote: »

I like lambs liver, though the rest of the family don't like it so I only buy it on the rare ocassions it's just me to cook for. I cut it into long thin strips (taking out the tubey bits), dust it in cornflour and stir fry it with shredded onions...onions in first, fry till browning at the edges, then in with the liver strips for a couple of minutes until they're just catching at the edges too, usually a couple of minutes tops in hot oil.

Good with buttery mashed potato and some savoy cabbage, or even sprouts!

I serve mine with Champ (Mash with scallions & oodles of butter,like how Mom made it) fried onions & mushrooms & stout gravy. (Use half guiness to water)

maman

I don't find find lambs liver is strong at all. I pour boiling water over it in a basin, leave for a few minutes then fish out and pan fry with the (already softened) onions. It's virtually cooked by the water but the frying just browns it off nicely.

AlwaysHappy, I find it one of the tastiest and economical meals we have all week.