Salop Matt Posted September 24, 2010 Report Share Posted September 24, 2010 After seeing the liver on HFW RC last night I fancy trying liver (lambs), I confident the Mrs (veggie) will be less than impressed but still ! How should I cook it and does anyone else eat it ? Also what other offal do you eat and how do you like it ? Quote Link to comment Share on other sites More sharing options...
beretta Posted September 24, 2010 Report Share Posted September 24, 2010 (edited) thought eveyone ate kidneys and liver love cows heart when the butcher has them on sale oh and tripe with vinigar and pepper Edited September 24, 2010 by beretta Quote Link to comment Share on other sites More sharing options...
GRamsay Posted September 24, 2010 Report Share Posted September 24, 2010 thought eveyone ate kidneys and liver love cows heart when the butcher has them on sale oh and tripe with vinigar and pepper Rabbit liver,just fry it with a bit onion is every bit as nice as lambs liver,you can do the same with the kidneys too Quote Link to comment Share on other sites More sharing options...
John_R Posted September 24, 2010 Report Share Posted September 24, 2010 They are all good meat, and best very fresh (or just defrosted, having been frozen when very fresh). From a butcher you could get some calves live, perhaps the best but it is not so cheap! Slice that in 1/2" thick slices, and quickly fried so still a bit pink it is delicious and very tender. If you want liver/onions and bacon, make sure to do the bacon first, and push to the side and do the liver in the same pan. The onions should be done in another pan and gently fried till they are practically melting. Seasoning is your choice, I use fresh sage and garlic. I did the above with some liver from my first ever fallow buck and the wife and I thought it was just fab. Quote Link to comment Share on other sites More sharing options...
docholiday Posted September 24, 2010 Report Share Posted September 24, 2010 After seeing the liver on HFW RC last night I fancy trying liver (lambs), I confident the Mrs (veggie) will be less than impressed but still ! How should I cook it and does anyone else eat it ? Also what other offal do you eat and how do you like it ? Slice thin, coat in flour and fry with onions, big dollop of mash yum even better if you can get some fresh roe liver. doc Quote Link to comment Share on other sites More sharing options...
Salop Matt Posted September 24, 2010 Author Report Share Posted September 24, 2010 Iv just always thought it to be a slippy sloppy not nice meat but last night seeing it on tv has part changed my mind enough to want to try it. Am sure I will like it and will wonder what all the fuss was about after ! Quote Link to comment Share on other sites More sharing options...
DSPUK Posted September 24, 2010 Report Share Posted September 24, 2010 Trim and prepare liver and put in ovenproof dish - fry some onions then put on top of liver - slice a sud into thin slices and microwave in some water till nearly done - layer sliced spubs over the liver and salt and pepper and brush with bit of oil - cook in oven on about 180c till spuds are brown and crispy - serve with veg and thick gravy - wash down with nice red wine. Dave Quote Link to comment Share on other sites More sharing options...
MM Posted September 24, 2010 Report Share Posted September 24, 2010 After seeing the liver on HFW RC last night I fancy trying liver (lambs), I confident the Mrs (veggie) will be less than impressed but still ! How should I cook it and does anyone else eat it ? Also what other offal do you eat and how do you like it ? You have never eaten liver? You really have missed out on my fav meal. Hearts are another one, done in mint Trim and prepare liver and put in ovenproof dish - fry some onions then put on top of liver - slice a sud into thin slices and microwave in some water till nearly done - layer sliced spubs over the liver and salt and pepper and brush with bit of oil - cook in oven on about 180c till spuds are brown and crispy - serve with veg and thick gravy - wash down with nice red wine. Dave Thats a good one Dave. Mine would be, in a pan with sliced onions, fried a couple mins each side, and then add some stock for a gravy. Leave for a while, and make some REAL chips. Get it all out on a plate, dollop of mustard, and some brown bread. Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted September 24, 2010 Report Share Posted September 24, 2010 Venison liver is simply fantastic, especially when you eat it a couple of hours after harvesting your deer. Very sweet, tender and full of flavour. Quote Link to comment Share on other sites More sharing options...
al4x Posted September 24, 2010 Report Share Posted September 24, 2010 don't cook it too much either, the best taste is when its about medium rare and almost blue. Chicken livers are well worth a go as well, small amount of flour and seasoning pan fry with a bit of balsamic vinegar and just serve on a load of rocket Quote Link to comment Share on other sites More sharing options...
bullet boy Posted September 24, 2010 Report Share Posted September 24, 2010 I love it all!I would have to cook it as the missus don't like things like that! Quote Link to comment Share on other sites More sharing options...
vulpicide Posted September 24, 2010 Report Share Posted September 24, 2010 Used to come off night shift (taxis) and buy lambs liver from local butcher flash fry and have on crispy rolls for breakfast BUT dont overcook. Quote Link to comment Share on other sites More sharing options...
stu_young Posted September 24, 2010 Report Share Posted September 24, 2010 umm i really fancy liver an bacon now! Quote Link to comment Share on other sites More sharing options...
shaun4860 Posted September 24, 2010 Report Share Posted September 24, 2010 Venison liver is simply fantastic, especially when you eat it a couple of hours after harvesting your deer. Very sweet, tender and full of flavour. yup have to agree there...... Saturdays tea was fried Roe liver with mushrooms and onions with new potatoes Mondays tea was Roe liver braised with mushrooms and onions thick gravy with new potatoes...... Anyone see a theme here..... I find the next best liver is lambs liver, but ive never tried calves liver shaun Quote Link to comment Share on other sites More sharing options...
beretta Posted September 24, 2010 Report Share Posted September 24, 2010 not for the faint hearted but used to have this when i was a kid. thin slices of 'RAW calves liver. lovely try it. Quote Link to comment Share on other sites More sharing options...
Mungler Posted September 24, 2010 Report Share Posted September 24, 2010 I absolutely love calves liver and lambs kidneys Quote Link to comment Share on other sites More sharing options...
al4x Posted September 24, 2010 Report Share Posted September 24, 2010 we used to have sheep when I was young and the day the lambs came back from the butcher there was nearly fighting over the grilled kidneys Quote Link to comment Share on other sites More sharing options...
snozzer Posted September 24, 2010 Report Share Posted September 24, 2010 Get a little flour and season it with some salt and pepper. Cut the liver into small slices, pat dry with kitchen towel and then chuck them in the seasoned flour. Now heat a frying pan up and put a good chunk of butter in it, whent he butter froths, fry a little finely chopped inion and bacon until brown, then turn the heat up, add a little bit more butter if necessary then flash fry the liver, they should be a little pink in the middle, literally all you needs is a minute each side. Served with really well mashed spud, the tast is sublime... Quote Link to comment Share on other sites More sharing options...
Zapp Posted September 24, 2010 Report Share Posted September 24, 2010 Liver and onion with crispy bacon and mash Devilled kidneys Steak and kidney pie Stuffed hearts MMMmmmmmm Quote Link to comment Share on other sites More sharing options...
allthegearandnoidea Posted September 24, 2010 Report Share Posted September 24, 2010 Hearts are another one, done in mint : How do you do hearts in mint? I normally do lambs hearts stuffed with paxo and roasted. Love them like that. Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted September 24, 2010 Report Share Posted September 24, 2010 I think that the biggest and most common mistake that people make when cooking offal is to over cook it which can make it like trying to eat a lump of old boot leather! When cooked properly offal can be one of the most tasty meals around. My particular favourite is stuffed sheeps hearts with mash and a nice thick gravy served piping hot with some fresh thick cut crusty bread and butter! Yum, yum! Quote Link to comment Share on other sites More sharing options...
Zapp Posted September 24, 2010 Report Share Posted September 24, 2010 I also forgot haggis, offal at its most glorious Quote Link to comment Share on other sites More sharing options...
henry d Posted September 24, 2010 Report Share Posted September 24, 2010 Roe liver cooked pink the evening or morning after shooting it with mushrooms(Chanterelle preferably) Devilled kidneys likewise ! Pigs cheeks, though not strictly offal, SUPERB! Lastly, gizzards, trimmed simmered and then cooled and fried Quote Link to comment Share on other sites More sharing options...
sussex lad Posted September 24, 2010 Report Share Posted September 24, 2010 Slice thin, coat in flour and fry with onions, big dollop of mashyum even better if you can get some fresh roe liver. doc Wot he said!! Quote Link to comment Share on other sites More sharing options...
CZ550Kevlar Posted September 24, 2010 Report Share Posted September 24, 2010 Tryed kidney once and hated it, i now never eat any offal. i like meat too much not the excess bits. just not my taste. Quote Link to comment Share on other sites More sharing options...
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