Discussion
Take two good saute pans, in one put in some olive oil and butter, along with some finely sliced onions and some salt and pepper. Take them further than you ever have before, i.e., let them caremalise to a muddy brown colour without burning them. A little stock can help soften and adds to flavour. The further you go, the more concentrated the flavour.
With the liver, trim of any sinew and if it isn't already, cut into a manageable portion. Season liberally with salt and pepper and saute in the other pan. It is best served medium, i.e. still moist and pink. I wouldn't entertain rare liver, it's a functioning organ and unless you have Hanibal Lecter tendencies it may not appeal anyway. Having said that, it would be better rare than overcooked as it has a tendency to become very dry and sponge-like.
Once you're sure it's cooked to your liking, take out of the pan and leave to rest for 5 mins. In the meantime de-glaze your pan with half a glass of red wine and burn off the alcohol. Add some beef stock and let reduce to a good consistency. Season, and then add a small knob of cold butter to give the sauce a good sheen.
Slice your liver in two or three on an angle and serve along with the deeply savoury onions and some good buttery mash potato and some greens, with the gravy/sauce.
Enjoy and let us know how it was
With the liver, trim of any sinew and if it isn't already, cut into a manageable portion. Season liberally with salt and pepper and saute in the other pan. It is best served medium, i.e. still moist and pink. I wouldn't entertain rare liver, it's a functioning organ and unless you have Hanibal Lecter tendencies it may not appeal anyway. Having said that, it would be better rare than overcooked as it has a tendency to become very dry and sponge-like.
Once you're sure it's cooked to your liking, take out of the pan and leave to rest for 5 mins. In the meantime de-glaze your pan with half a glass of red wine and burn off the alcohol. Add some beef stock and let reduce to a good consistency. Season, and then add a small knob of cold butter to give the sauce a good sheen.
Slice your liver in two or three on an angle and serve along with the deeply savoury onions and some good buttery mash potato and some greens, with the gravy/sauce.
Enjoy and let us know how it was
do you do a lot of chinese cooking?
if so, very thinly sliced liver quickly poached (and served) in a bubbling bowl of stock, peanut oil, rice wine, chilli bean sauce, and dried chillies is divine. Easy to make too - just get a wok, fry off the chilli bean sauce in the oil until you get a thick, fragrant red mixture. Add the chillies. Then add the wine, and burn off the alcohol. Top up with stock and bring back to a simmer. it should be an oily, meaty and fragrant. Add the liver (or kidneys) and let poach until JUST cooked - it should just take a minute.
Top the dish with crushed toasted peanuts, chilli flakes, shredded spring onions and szechuan pepper. pretty fiery, but great.
if so, very thinly sliced liver quickly poached (and served) in a bubbling bowl of stock, peanut oil, rice wine, chilli bean sauce, and dried chillies is divine. Easy to make too - just get a wok, fry off the chilli bean sauce in the oil until you get a thick, fragrant red mixture. Add the chillies. Then add the wine, and burn off the alcohol. Top up with stock and bring back to a simmer. it should be an oily, meaty and fragrant. Add the liver (or kidneys) and let poach until JUST cooked - it should just take a minute.
Top the dish with crushed toasted peanuts, chilli flakes, shredded spring onions and szechuan pepper. pretty fiery, but great.
Wadeski said:
do you do a lot of chinese cooking?
if so, very thinly sliced liver quickly poached (and served) in a bubbling bowl of stock, peanut oil, rice wine, chilli bean sauce, and dried chillies is divine. Easy to make too - just get a wok, fry off the chilli bean sauce in the oil until you get a thick, fragrant red mixture. Add the chillies. Then add the wine, and burn off the alcohol. Top up with stock and bring back to a simmer. it should be an oily, meaty and fragrant. Add the liver (or kidneys) and let poach until JUST cooked - it should just take a minute.
Top the dish with crushed toasted peanuts, chilli flakes, shredded spring onions and szechuan pepper. pretty fiery, but great.
Now you're talking!! that sounds great!if so, very thinly sliced liver quickly poached (and served) in a bubbling bowl of stock, peanut oil, rice wine, chilli bean sauce, and dried chillies is divine. Easy to make too - just get a wok, fry off the chilli bean sauce in the oil until you get a thick, fragrant red mixture. Add the chillies. Then add the wine, and burn off the alcohol. Top up with stock and bring back to a simmer. it should be an oily, meaty and fragrant. Add the liver (or kidneys) and let poach until JUST cooked - it should just take a minute.
Top the dish with crushed toasted peanuts, chilli flakes, shredded spring onions and szechuan pepper. pretty fiery, but great.
My Mum used to do a bacon and lamb's liver kebab thing which was fantastic.
Cut bacon into about 1/3rd rashers, roll round a piece of liver with a bit of parsley, stick this on a skewer and build them up. Cook in butter and serve with new potaotoes and green veg of choice. The bacon stops the liver from over-cooking and the two compliment each other really well.
Cut bacon into about 1/3rd rashers, roll round a piece of liver with a bit of parsley, stick this on a skewer and build them up. Cook in butter and serve with new potaotoes and green veg of choice. The bacon stops the liver from over-cooking and the two compliment each other really well.
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