Liver And Onions

[jennyjoan]

My mother used to cook this for siblings but I never liked it so wouldn't have a foggiest to cook.

Sista likes it but doesn't know how.

Method and recipe please.

and as usual - what tenderest liver calf, lamb etc. Thanks you.

[dannyk13]

Tenderest is calves liver which only needs cooking in a hot pan for 1 minute per side.

[dannyk13]

You will find plenty of recipes on line, just google Liver & Onions recipe.

[Islay]

not knowing how your mother cooked it, this is how I cook it!

340g (12 oz) ox or calves' liver, thickly sliced
seasoned flour
1 tablespoon olive oil
1 medium onion, halved and sliced
110g (4 oz) mushrooms, sliced
450ml (3/4 pint) instant onion gravy (made on the thin side)
salt and black pepper to taste

Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
2.Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
3.Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
4.Serve with roast potatoes, chips or creamy mashed potatoes and peas. Job done.

The liver should be very tender and soft. A good way to make sure the liver is done is to look at the liver and if there is a pink liquid rising out of it and it's soft when you put a sharp knife in it, then its done. Don't cook it any more! It should have a texture like firm pate.

[jennyjoan]

thank you very much Islay - your recipe would be like hers "mother'" of course.

[Togo]

Almost identical to Islay. But mushrooms not used.(sorry mushroom).I also grill a few rashers of smoked bacon then add them to the liver and onions just before serving. I also use an oxo cube with calves liver or a lamb cube with lambs liver(to add a little more colour to the gravy). A little cornflower mixed with COLD water and stirred into the gravy will thicken it nicely. Mashed spuds and swede(together) and peas (tinned processed). Lovely jubbly, glass of Shiraz too.

[diddlydo]

Personally I think ox liver is an absolute no-no - much too strongly flavoured. And as for gravy granules - they're the work of the devil and guaranteed to give any food a revolting synthetic taste.

[RATTER15]

I love ox liver, its about the strongest flavour and a little more of a texture to it!

[anneasquith]

Oh yuk.....textured liver. :-(

[EDDIE51]

The important point is NOT to overcook it.Liver becomes as tough as old leather if it is overcooked. Fry 1 minute per side in a very hot pan.

[Islay]

Not true diddlydo, in a dish this strong in taste the are very good to use.

[Jackdaw33]

Ox liver is not only the cheapest but the tastiest. My mother always insisted on lamb's liver which I did not like. It should be pink in the middle, much like a rare steak.

[retrocop]

Ox liver is the best IMO. Followed by Lambs. Pigs liver tastes too acidic.

[eviltwin44]

always soak any liver in milk for as long as i've got time for , deer liverred or roe is to die for.
ps. mouth watering just writing this post

[mikey4444]

Yuck !

[Bathsheba]

eviltwin...why do you soak it in milk?

Baths
x x x

[Mamyalynne]

Ignore the reference to chicken livers in the title...


https://www.quora.com/Why-do-cooks-soak-chicken-livers-in-milk-before-cooking

[Mamyalynne]

I love liver and onions and my choice would be lambs liver (no need at all to soak it).

For a light lunch I love sautéed chicken livers on toast.

[mikey4444]

My Mum used to soak the liver in milk. I am unsure what kind of liver it was but my brothers and I hated it and gave it to our boxer dog, if the chance allowed ! Along with sprouts, liver is the Devils Food !

But I like pate !

[Islay]

The milk has caeisin wich pulls out blood and impurties as well as some metallic elements

[mikey4444]

But its still leaves that horrid taste !