Liver

[Morning Glory]

I'm talking about pig, ox, calves' or lambs' liver rather than chicken livers here. I have a real craving to eat some - so eat some I will! I'll probably go for lamb's liver as its relatively tender if cooked correctly and although I like calves' liver - at the moment I'm craving a stronger taste. Besides, calves' liver is stupidly expensive.

Now I tend to think that liver is such a distinctive taste that it doesn't need to be mucked about with. I will probably keep it simple and fry quickly leaving it pink inside and serve with onion gravy, mash and cabbage.
How do you like to cook liver?

 

[GadgetGuy]

I want some beef liver with onions & gravy or rice!!

 

[buckytom]

Calves liver dusted with flour, fried until just before medium in butter and grapeseed oil, then topped with crispy bacon and sauteed onions, served with mash and beef gravy.

 

[Elawin]

I usually get ox liver and casserole it with plenty of tomatoes. I eat it either with rice or mashed potatoes.

 

[Morning Glory]

I usually get ox liver and casserole it with plenty of tomatoes. I eat it either with rice or mashed potatoes.

I like that idea of slow cooking (is it?) with tomatoes. Why does mashed potato go so well with liver?

 

[Elawin]

I like that idea of slow cooking (is it?) with tomatoes. Why does mashed potato go so well with liver?

I think it takes about an hour and a half. Since I've been trying out all the recipes on here, I haven't had it, although I do have some liver in the freezer I love it with plenty of mash to soak up all the juices, plus the "sweetness" of the mash goes nicely with the strong taste of the liver.

 

[Morning Glory]

I think it takes about an hour and a half. Since I've been trying out all the recipes on here, I haven't had it, although I do have some liver in the freezer I love it with plenty of mash to soak up all the juices, plus the "sweetness" of the mash goes nicely with the strong taste of the liver.

Everyone here like mash with liver! You are right about the sweetness contrasted with the faintly bitter liver.

If you slow cook liver does it not go a bit 'chalky' and dry?

 

[buckytom]

I usually get ox liver and casserole it with plenty of tomatoes. I eat it either with rice or mashed potatoes.

I'd love to try ox liver.

I bought some bison liver a few years ago. The price was dear (all of this ranch's meats are ridiculous, unless you order half of a beast at once), but it was fantastic.

Rich and mineral-y; tender but not squishy in any way. A good bite.

 

[epicuric]

Calves liver dusted with flour, fried until just before medium in butter and grapeseed oil, then topped with crispy bacon and sauteed onions, served with mash and beef gravy.

Yes

 

[CraigC]

Boudin.

 

[epicuric]

I think it takes about an hour and a half. Since I've been trying out all the recipes on here, I haven't had it, although I do have some liver in the freezer I love it with plenty of mash to soak up all the juices, plus the "sweetness" of the mash goes nicely with the strong taste of the liver.

I've just found this recipe:

http://www.instructables.com/id/Prune-Liver-Dinner/

You've got my taste buds twitching with this one! I may have to try this recipe out.

 

[Morning Glory]

I've just found this recipe:

http://www.instructables.com/id/Prune-Liver-Dinner/

You've got my taste buds twitching with this one! I may have to try this recipe out.

I was OK with this recipe until I got to the bit about adding cream. Cream with liver? It just sounds wrong to me.

 

[epicuric]

I was OK with this recipe until I got to the bit about adding cream. Cream with liver? It just sounds wrong to me.

Sounds fine to me, but then I'm a cream-based sauce addict! I think a cream and mustard based sauce would work very well.

 

[buckytom]

Sounds fine to me, but then I'm a cream-based sauce addict! I think a cream and mustard based sauce would work very well.

Ooh, yeah, I can see a mustard cream sauce working. That sounds delicious.

 

[Elawin]

Everyone here like mash with liver! You are right about the sweetness contrasted with the faintly bitter liver.

If you slow cook liver does it not go a bit 'chalky' and dry?

It's lightly browned first and then cooked with plenty of liquid. It doesn't get a chance to go dry. I've never cooked it in my slow cooker - don't know how it would turn out in that.