Discussion
I like my calves liver dusted with flour, seasoned with salt, pepper, thyme and rosemary, then pan fried in lots of butter. Once the livers have a crust, remove the, add chopped shallots, soften and then deglaze the pan with really good vinegar - the meat juices and caramelized onion will sweeten it up. Pour over the livers and serve with mash or polenta.
if you want something completely different, look at Fuscia Dunlop's chinese recipes for pigs livers, kidneys, etc. Usually stir fried with really hot chillies and fragrant herbs, and bloody delicious. Here's an example: https://www.cooked.com/uk/Fuchsia-Dunlop/Bloomsbur...
The lebanese do amazing things to chicken livers as well: http://www.yasalamcooking.com/pomegranate-chicken-... you can have them simply, with onion, garlic (LOTS of garlic) and salt, or with pomegranate and herbs. I like the latter, which you see as Sawda Djej on menus.
In the summer, when you have the barbecue going, then Japanese style yakitori chicken hearts, rubbed with salt, pepper, and chill powder then grilled right near the coals so they get a little charred outside before they cook through, with lemon juice and soy sauce regularly splashed on them, are pretty bloody good with a cold beer too.
if you want something completely different, look at Fuscia Dunlop's chinese recipes for pigs livers, kidneys, etc. Usually stir fried with really hot chillies and fragrant herbs, and bloody delicious. Here's an example: https://www.cooked.com/uk/Fuchsia-Dunlop/Bloomsbur...
The lebanese do amazing things to chicken livers as well: http://www.yasalamcooking.com/pomegranate-chicken-... you can have them simply, with onion, garlic (LOTS of garlic) and salt, or with pomegranate and herbs. I like the latter, which you see as Sawda Djej on menus.
In the summer, when you have the barbecue going, then Japanese style yakitori chicken hearts, rubbed with salt, pepper, and chill powder then grilled right near the coals so they get a little charred outside before they cook through, with lemon juice and soy sauce regularly splashed on them, are pretty bloody good with a cold beer too.
Du1point8 said:
I do the dusting with flour and fry in butter, but I add garlic... It lovely, but its one of the foods that has been banned since my OH can't stand the smell of it frying.
Is that calf's liver? The smell can be a little off-putting. Have you tried lambs' liver instead?21TonyK said:
Google "Frito Mallorquín", basically its finely diced offal fried with peppers, bit of mixed veg and potatoes. I think it's primarily liver but I've seen it made with heart, kidney and even lung (which really puts my kids off!!)
Recipe - sounds excellent. Will try.I like kidneys, especially 'on toast' for breakfast. I prefer pigs kidneys, but often have lambs as they're more widely available.
i usually have them as a main meal one night, and leaving a few for the next mornings breakfast.
I decore them and if pigs cut into 'lambs size' portions, dip in seasoned flour - then gently fry them till blood has stopped coming out of them (approx 10 mins). I usually then add some 'bisto best beef granules' made gravy to the pan and simmer for approx 15 minutes and often add a glass of red wine to this gravy. Serve with potatoes and green vegetables.
Sometimes I make a curry with the gravy base, simply adding a mix of curry powder, chilli flakes, chilli powder, garam masala and some prefried diced onion with frozen peas added. Serve this with rice.
i usually have them as a main meal one night, and leaving a few for the next mornings breakfast.
I decore them and if pigs cut into 'lambs size' portions, dip in seasoned flour - then gently fry them till blood has stopped coming out of them (approx 10 mins). I usually then add some 'bisto best beef granules' made gravy to the pan and simmer for approx 15 minutes and often add a glass of red wine to this gravy. Serve with potatoes and green vegetables.
Sometimes I make a curry with the gravy base, simply adding a mix of curry powder, chilli flakes, chilli powder, garam masala and some prefried diced onion with frozen peas added. Serve this with rice.
I'm pretty sure my mum used to cook liver with bacon and onions and added sage stuffing to the gravy (remove bacon and liver, deglaze pan, add meat stock, add stuffing, return liver and bacon back to pan for the last minute or two).
Steak and kidney pie is a great dish. Steak and kidney pudding a lot better!
Faggots are great but haven't had them for a very long time.
Steak and kidney pie is a great dish. Steak and kidney pudding a lot better!
Faggots are great but haven't had them for a very long time.
I slowly (so they don't go too brown) pan fry in olive oil halved lambs kidneys with sliced pig liver, a combination which seem to have the optimum level of taste. For the last couple of minutes of cooking add a tablespoon of large grain mustard and a fair bit of Lea and Perrins sauce. Utterly delicious and so quick and easy to prepare.
Lambs hearts are also good. Trim off all the fat and valves then cut into large chunks and pan fry with vegetables. When I was young my mother often oven baked hearts stuffed with rice and spices/herbs. These were brilliant.
Nearly everyone who prepares family food in Britain today is utterly ignorant about offal, so it is ridiculously cheap. Yet no bones, really tasty, easily trimmed fat and incredibly nutritious.
Lambs hearts are also good. Trim off all the fat and valves then cut into large chunks and pan fry with vegetables. When I was young my mother often oven baked hearts stuffed with rice and spices/herbs. These were brilliant.
Nearly everyone who prepares family food in Britain today is utterly ignorant about offal, so it is ridiculously cheap. Yet no bones, really tasty, easily trimmed fat and incredibly nutritious.
Simon Hopkinson has an absolutely fab liver and onions recipe, perhaps it is slightly different to yours?
http://www.bbc.co.uk/food/recipes/calves_liver_wit...
http://www.bbc.co.uk/food/recipes/calves_liver_wit...
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