Evil Elvis Posted September 24, 2010 Report Share Posted September 24, 2010 dont eat it and certainly wouldnt cook it. Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 24, 2010 Report Share Posted September 24, 2010 thinly cut lambs liver an onions 1minute each side on a barm, lovely jubbly. couple of lambs kidneys added to stews ,p, soups potatoe pie ect ,really adds flavour Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted September 24, 2010 Report Share Posted September 24, 2010 Quote Link to comment Share on other sites More sharing options...
MM Posted September 24, 2010 Report Share Posted September 24, 2010 How do you do hearts in mint? I normally do lambs hearts stuffed with paxo and roasted. Love them like that. braised in a nice thick gravy with lots of chopped mint in. its just as nice cold Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 24, 2010 Report Share Posted September 24, 2010 to all you offal hating evil elvisis out yonder ,get some oxtail from the butcher and make a stew cook till the meat drops off the bone,mam ma mia . sweet as a nut Quote Link to comment Share on other sites More sharing options...
Sussexboy Posted September 24, 2010 Report Share Posted September 24, 2010 Henry D - I had forgotten about pigs cheeks. How good are they Had them in Spain a couple of years ago, could not get enough of them. Braised in a rich red wine sauce and just melting in the mouth. I would quite like some now. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted September 24, 2010 Report Share Posted September 24, 2010 (edited) I use liver (mainly lambs liver) in stews. Lambs liver and sausage stew Cook your Liver and Sausages and place them in a large oven proof dish Prepare the following and cut to desired sizes ( I love them chunky) Potato Carrots Parsnip Onion Make a batch of supermarkets own Veg Gravy make it quite weak and runny and add the veg to cook. Try and keep the veg crispy not over cooked then add to the Liver and Sausages and add more gravy mix to thicken up the stew In the last 5 mins add about 6 good slices of black pudding to darken the stew and give extra depth of flavour It's FAB Edited September 24, 2010 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
Evil Elvis Posted September 24, 2010 Report Share Posted September 24, 2010 Youre all sick...................... Quote Link to comment Share on other sites More sharing options...
amateur Posted September 25, 2010 Report Share Posted September 25, 2010 from a couple of years ago Quote Link to comment Share on other sites More sharing options...
njc110381 Posted September 25, 2010 Report Share Posted September 25, 2010 All I can say is if you've never eaten it the flavour may be a shock! It's not like other meat, not even close! I can eat a pound steak easily but put me on liver and a few small slices does me. It's very rich! That's probably why EE doesn't like it? You've got to try it though. Even though I can't eat a lot of it I do really enjoy it for a change now and again. The mention of heart brings back memories. I cooked one and was the only one in the house who would eat it! I thought it was great but as the mrs is veggie and my dad doesn't really like any offal I was on my own! Quote Link to comment Share on other sites More sharing options...
Mungler Posted September 25, 2010 Report Share Posted September 25, 2010 I have a dozen lambs kidneys and a fist full of steak in for 2.5 hours stewing treatment right now. There's carrots, mushrooms, streaky bacon and sliced leaks in there as well. The smell is fantastic. Mungler's kidney and steak pies on their way with a batch of partridge pies. Quote Link to comment Share on other sites More sharing options...
John_R Posted September 25, 2010 Report Share Posted September 25, 2010 As luck would have it, I now have the liver, heart and kidneys of a Fallow buck in my fridge. Last time I had these I did the liver with onions etc, very tasty, and also made pate from it. The heart went in a mixed game stew. I'll try a few more recipes this time, perhaps the kidneys for lunch. Quote Link to comment Share on other sites More sharing options...
beretta Posted September 25, 2010 Report Share Posted September 25, 2010 I have a dozen lambs kidneys and a fist full of steak in for 2.5 hours stewing treatment right now. There's carrots, mushrooms, streaky bacon and sliced leaks in there as well. The smell is fantastic. Mungler's kidney and steak pies on their way with a batch of partridge pies. do you post or spare seat at table Quote Link to comment Share on other sites More sharing options...
Mungler Posted September 25, 2010 Report Share Posted September 25, 2010 Just cooling on the side before being deployed into pie dishes and the rest into the freezer. I managed to spoon a floating kidney to the top just for Evil Elvis. And then I ate it because it was yummy. I have the camera handy in the kitchen and will snap the partridge pies - the meat is just in the oven having a stew up. Quote Link to comment Share on other sites More sharing options...
stu_young Posted September 25, 2010 Report Share Posted September 25, 2010 ummm i'm feeling hungry now Quote Link to comment Share on other sites More sharing options...
Mungler Posted September 25, 2010 Report Share Posted September 25, 2010 (edited) I tend to go long on the juice and then do a batch in short crust pastry; the dry thick pastry gets off set by drowning in the juice. When ready, add fish and chip shop chips and Tomato ketchup. Hmmmmmmm Edited September 25, 2010 by Mungler Quote Link to comment Share on other sites More sharing options...
stu_young Posted September 25, 2010 Report Share Posted September 25, 2010 really want to go make some steak an kidney pies now.. an some liver an bacon cassarole Quote Link to comment Share on other sites More sharing options...
Jamie_ Posted September 25, 2010 Report Share Posted September 25, 2010 I can't stand liver or kidney but don't mind heart and tongue. I think the reason I don't like liver or kidneys is from being made to eat them when I was little, steak and kidney pie being one of my Dads favourite dishes so we used to have it alot. Put me off for life I reckon. I like heart but have been banned from eating it if I am going out with mates as it gives me the smelliest wind possible. I haven't had tongue in a while but I remember having it in france once (the first time I tried it) and it was amazing, I really wish I knew what they did to it to make it taste like it did. Quote Link to comment Share on other sites More sharing options...
hushpower Posted September 25, 2010 Report Share Posted September 25, 2010 OX tongue now we are talking serious TASTY stuff . not the tinned stuff which is . ask your butcher for a pickeld ox tongue. it will of been brined for 5 days. soak it over night then boil it or pressure cook it ,skin it then press it an leave in fridge when cool over night. then next day holy mother of mary . then theres tripe not for me, can tast the stomach contents even after bleaching makes me wretch Quote Link to comment Share on other sites More sharing options...
ziplex Posted September 25, 2010 Report Share Posted September 25, 2010 Lamb or pigs liver is lovely dipped in a mix of seasoned flour and sage and onion stuffing. Shallow fry for a minute or two either side in oil of choice until you get a crisp coating, we have it with mashed spuds, garden peas and onion gravy...cheap, simple, quick and tasty Quote Link to comment Share on other sites More sharing options...
njc110381 Posted September 25, 2010 Report Share Posted September 25, 2010 The price of it really does make it worth a try. Last time I went to the butchers I fancied liver so bought about 1lb of pigs liver. Set me back all of 50p and I walked out with a stainless gambrel that he let me have for free.... I felt really bad that day as he wouldn't take anything for it and my bill would hardly cover his retirement would it?! I guess he knows I'll be back. I always am because I hate supermarket meat! Quote Link to comment Share on other sites More sharing options...
John_R Posted September 27, 2010 Report Share Posted September 27, 2010 I just had the last of the Fallow liver for my lunch. Sliced thin and fried in butter with chopped shallots and fresh sage, served with rocket and other salad leaves from the garden, and chunky brown bread... was fabulous. Quote Link to comment Share on other sites More sharing options...
scolopax Posted September 27, 2010 Report Share Posted September 27, 2010 Most of the roe I shoot are kept by the estate but I do get the livers, and the dog gets the heart at the gralloch. Sliced and pan fried with some onion, delicious. Quote Link to comment Share on other sites More sharing options...
John_R Posted September 27, 2010 Report Share Posted September 27, 2010 Right now the heart and kidneys are simmering away to be made into a pie for dinner! Quote Link to comment Share on other sites More sharing options...
Cosd Posted September 27, 2010 Report Share Posted September 27, 2010 I love liver, Kidney etc etc, but get this one; When we have a family do and my old man and uncles get on the BBQ, they make a large skewer (4 feet) of just livers, kidneys, hearts and nothing else. The whole skewer of meat is then wrapped in pigs gut (not sure if English butchers sell this, but readily available in Greek butchers), and it is slow cooked over hot charcoal. It is absolutely delicious!! Oh my god I'm hungry now..... Quote Link to comment Share on other sites More sharing options...
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