ChatterBank3 mins ago
Liver And Onions
27 Answers
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.
Sista likes it but doesn't know how.
Method and recipe please.
and as usual - what tenderest liver calf, lamb etc. Thanks you.
Answers
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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.
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.
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.
Ignore the reference to chicken livers in the title...
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