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Trying really hard to OS but the prices keep going up
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Lambs liver is great with onions and bacon.The trick with liver is not to overcook it and it actually cooks very quickly.You will usually find it in the freezer section these days as its not as popular ,but I am sure any butcher would sell it! Fry it in a little oil and add onions, cook until onions are soft and pour over lots of gravy..best with mash mmmmmmm! full of iron so fantastic for anaemea (it was recommended for pregnant women at one time but then they got all panicky about too much vit A and changed the advice!)JAN GC- £155.77 out of £200
FEB GC £197.31 out of £180:o. MARCH GC - out of £200
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sammy_kaye18 wrote: »
what liver is it? lambs liver? Is that the stuff you cover in flour and fry???
I coat in seasoned flour and fry gently with chopped onions all in a large frying pan. After about 20 minutes, I pour some veg and potato water in there (this makes the gravy) and leave it on low to simmer.
Because you've coated the liver in flour, you shouldn't need to add anything extra to thicken the gravy. And as it's initially browned in the pan, this tends to give the gravy a light brownish colour. So no need to add stock cubes, or anything else.
That's all I do - it's simple but delicious.
We usually have it with mashed potato and carrots.
And as for offal coming back in fashion - it's never been out of fashion here.
I was brought up on liver, onions and onion gravy, and I've fed it regularly to my kids for years:D0 -
Have any of you tried weezl's chicken liver pate - it's loverly
http://forums.moneysavingexpert.com/showpost.html?p=9943885&postcount=70
FFMAMAZON SELLERS CLUB member 0077 come and join us :hello: make some space and get hold of some cash, we're on the ebay and other auctions, car boot and jumble sales board.0 -
I am not against offal. I often used to make kidney rissoto, and braised heart is lovely. But liver yeuch yeuch yeuch. That and tripe and chitterlings I won't eat. Ox tongue is nice and oxtail. Nothing beats neck of lamb casseroled slowly for flavour and tenderness. Neck of lamb used to be so cheap too. But even that is expensive to me now.Anyone who lives within their means suffers from a lack of imagination:beer:
Oscar Wilde0 -
Over here offal must be more popular... it isn't any different per kilo than reduced minced lamb, which I find a fair bit more versatile. For us it's a treat!Softstuff- Officially better than 0070
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I'm afraid it's not.
I think it's expensive because there's no demand for it. I've saved heaps since becoming mainly veggie a year ago. Made a couple of disasters
but on the whole I've never missed meat etc.
Don't worry about the world coming to an end today. It's already tomorrow in Australia.0 -
asda smart price, its in the freezer section, they also do a bigger pack
Thanks.
I don't go to Asda very often as it is about 7 miles away which isn't far (I used to drive 22 miles to go to the nearest McDonalds when I lived in Wales) but Tesco is ½ mile away, Sainsburys 1½ miles and Morrisons 4 miles.
May have to take a look if I am passing sometime and stock up on some.0 -
AussieLass wrote: »I'm afraid it's not.
I think it's expensive because there's no demand for it. I've saved heaps since becoming mainly veggie a year ago. Made a couple of disasters
but on the whole I've never missed meat etc.
Ah. Just assumed it was since there's so much in our local Woolies! Keep intending to pester a local butcher and see if that's cheaper, but woolies is open late enough for me to get in even if I work an 80 hour week!Softstuff- Officially better than 0070 -
I'm veggie now but I used to love liver or hearts when I was a kid. I think there is some kind of rule that kids mustn't like liver but I loved it!!
i used to buy it for my cats too. They used to like it just chopped really small and given to them raw. It was very slippery to cut up for them but they went mad running round my legs when they knew liver was on it's way!I'm so sorry if you were enjoying this thread and mine is the last post!!
I seem to have a nasty habit of killing threads!0 -
I highly recommend keeping a pricebook in times like these... to compare and stock up when a deal is good.
I just got a pocket-size adddress book with the alphabetised index. It has very little writing in it (ie: no Name, no Address, no Tel etc, just a phone symbol and a letter symbol at the top). Then I write in the details of each product under the relevant letter. I have some small white stickers at the back to put over old prices etc.
It means I always have the latest price, and lately have been saving qute a bit by using it. For example, getting veggies, fruit, cheese, eggs etc from the market and only the deals from Sommerfield.MFW #185
Mortgage slowly being offset! £86,987 /58,742 virtual balance
Original mortgage free date 2037/ Now Nov 2034 and counting :T
YNAB lover0
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