Liver and onions

[Vyse]

Feel like cooking some liver and onion at the weekend. What type of liver is best to use? From the recipes Ive seen a lot seem to go with lambs liver. Does lambs liver have that strong lamby smell to it?

[Trabi601]

Lamb's liver is lovely - but you'll struggle to get it fresh at this time of year. Over the winter, much of the liver stock has been previously frozen - even if it's from a supermarket butcher's counter. A local butcher *may* have fresh, but it's by no means guaranteed.

However, liver does survive modern freezing and defrosting techniques pretty well, so I wouldn't let it put you off.

Coat in seasoned flour, lightly fry with some caramelised onions and smoked streaky bacon. Add a little stock, which will thicken into a gravy. Watch you don't over-cook. Keep it slightly pink in the middle.

Ox and pig's liver have much stronger tastes, so I generally avoid - however, Lidl do a frozen calf's liver, which is really rather good.

[anonymous-user]

Calf's liver. Just delicious.

This is without a doubt the most delicious recipe I have tried: http://www.bbc.co.uk/food/recipes/calves_liver_wit...

[mickthemechanic]

I like it simple just pigs liver fried with red onion. I sometimes wonder why its so cheap when its so tasty.

[Mobile Chicane]

Lamb liver all the way.

The liver is a detoxifying organ and lamb is at least grass-fed and free-range while pigs are fed all sorts of horrible st. I only eat organic chicken livers for the same reason.

Liver is delicious turned in seasoned flour then pan-fried in butter with a splash of marsala and some stock added to the pan to make a gravy.

[Murph7355]

My mum used to put some sage and onion stuffing into the gravy. Lovely.

[55palfers]

Soak the liver in milk for a few hours then butter in hot pan, fry onions, move to one side then liver for maybe max two minutes per side - rest and enjoy with creamy mash.

[21TonyK]

Another vote for lamb or calves liver. Make a point of asking a local butcher when they are getting some in, buy and eat on the same day if you can.

[RC1807]

Calves' livers every time.
...and bacon - really good quality bacon!

...and mash....

....and, I'm hungry now.

[zygalski]

The flavour of calves liver can easily be totally overwhelmed by the bacon. Bit of a waste IMO.
I prefer lambs liver with bacon, onions & mash.

[ApOrbital]

Evil stuff i hate it

[anonymous-user]

I'm a huge fan of liver and onions and cook it a lot. I've used all sorts of liver from pigs to venison, but by far my favorite is chicken livers, lovely texture and not too strong, cheap too

[Loyly]

Lamb's liver, done in seasoned flour with gently fried onions and bacon. The bacon is best done separately so it crisps, then mix with the liver and gravy in a pan. The liver should be cooked on a moderate heat, quickly. Pink in the very middle, in a rich gravy with loads of buttered mash.

If I was eating at home I'd sooner have liver than steak.

[Le TVR]

If its Pigs liver then:
One of my favourites, Fegato alla veneziana
http://cantinadospade.com/en/2013/08/30/venetian-s...

Otherwise Lambs liver every time.

[Hosenbugler]

bulldong said:

Calf's liver. Just delicious.

This is without a doubt the most delicious recipe I have tried: http://www.bbc.co.uk/food/recipes/calves_liver_wit...

Thanks for that, just printed it off. Some recipes just shout at you, and that certainly has at me.

Have some veal liver in the freezer , just the job.

[ChrisnChris]

This is worth a go for all you liver lovers

http://www.sbs.com.au/food/recipes/edirne-style-fr...

[anonymous-user]

Hosenbugler said:

bulldong said:

Calf's liver. Just delicious.

This is without a doubt the most delicious recipe I have tried: http://www.bbc.co.uk/food/recipes/calves_liver_wit...

Thanks for that, just printed it off. Some recipes just shout at you, and that certainly has at me.

Have some veal liver in the freezer , just the job.

The whole series on TV (iPlayer) has some lovely ideas, worth a look. It's called, "The Good Cook" - Simon Hopkinson.