ditchman Posted November 13 Report Share Posted November 13 not everyones cup of tea...got to have my dose of iron.. Quote Link to comment Share on other sites More sharing options...
Lloyd90 Posted November 13 Report Share Posted November 13 I hope that’s not dandruff Ditchy! Love a nice fresh cooked liver and onions though Quote Link to comment Share on other sites More sharing options...
welsh1 Posted November 13 Report Share Posted November 13 Lovely, all that pepper would give me heartburn though. Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 13 Report Share Posted November 13 Not for me not keen on liver but loving your presentation, bit peppery 👍 Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 13 Author Report Share Posted November 13 i am addicted to white pepper....bit naughty ...but hey-ho Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 13 Report Share Posted November 13 I don't mind liver of any sorts ( within reason ) I used to help the keeper if he shot a Red deer , I would take the digger to lift it up and take it back to his game larder , he always gave me a fair bit of Venison liver , I found that alright but a bit on the strong side , yours look nice , I would have to use a lot less pepper as my dog won't eat any leftovers if he detected pepper and the Mustard would be a no no . I might bring a brace of Pheasants home Saturday then cut the meat off and do a Pheasant casserole next week , buy a bag of casserole mix and stick a couple of Oxo's in , might even do it in my slow cooker , my wife always thought I was the slow cooker 😛 Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 13 Report Share Posted November 13 43 minutes ago, ditchman said: i am addicted to white pepper....bit naughty ...but hey-ho I love coarse black pepper, fine white is a bit much, I will get some and have a bash 13 minutes ago, marsh man said: I don't mind liver of any sorts ( within reason ) I used to help the keeper if he shot a Red deer , I would take the digger to lift it up and take it back to his game larder , he always gave me a fair bit of Venison liver , I found that alright but a bit on the strong side , yours look nice , I would have to use a lot less pepper as my dog won't eat any leftovers if he detected pepper and the Mustard would be a no no . I might bring a brace of Pheasants home Saturday then cut the meat off and do a Pheasant casserole next week , buy a bag of casserole mix and stick a couple of Oxo's in , might even do it in my slow cooker , my wife always thought I was the slow cooker 😛 Mate, casserole is a doddle look up a recipe and get rid of the cook in sauces, I would be happy to dm you step by step directions Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 13 Report Share Posted November 13 16 minutes ago, islandgun said: I love coarse black pepper, fine white is a bit much, I will get some and have a bash Mate, casserole is a doddle look up a recipe and get rid of the cook in sauces, I would be happy to dm you step by step directions THANKS for your kind offer IG but I should be able master that , we used to have a lot of stews with stewing beef and anything else we fancied putting in the saucepan , by the way , what is the difference between a stew and a casserole , apart from one being done in a saucepan and the other done in a dish Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 13 Author Report Share Posted November 13 get a decent casserole pot ....im using my mums old one ...its a Denby...must be at least 65 years old check the link https://www.ebay.co.uk/itm/335658771325?chn=ps&_ul=GB&norover=1&mkevt=1&mkrid=710-166974-033325-9&mkcid=2&mkscid=101&itemid=335658771325&targetid=2276391439863&device=c&mktype=pla&googleloc=1006886&poi=&campaignid=21807150139&mkgroupid=174426909248&rlsatarget=pla-2276391439863&abcId=10058500&merchantid=5339196834&geoid=1006886&gad_source=1&gclid=EAIaIQobChMIh4q84fnZiQMVpptQBh0rVAuaEAQYECABEgKBQPD_BwE Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted November 13 Report Share Posted November 13 Slow Cooker for casseroles, it's the only way to go IMHO. Looks good Chef Ditchie, love white pepper myself. Quote Link to comment Share on other sites More sharing options...
Dougy Posted November 13 Report Share Posted November 13 Love liver and onion, must have mashed potato and peas with it, even with sliced smoked streaky bacon in. Its got to be the BEST gravy on the planet. Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted November 13 Report Share Posted November 13 5 minutes ago, Dougy said: Love liver and onion, must have mashed potato and peas with it, even with sliced smoked streaky bacon in. Its got to be the BEST gravy on the planet. Dry mash at that so it absorbs the gravy better Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 13 Report Share Posted November 13 1 hour ago, marsh man said: THANKS for your kind offer IG but I should be able master that , we used to have a lot of stews with stewing beef and anything else we fancied putting in the saucepan , by the way , what is the difference between a stew and a casserole , apart from one being done in a saucepan and the other done in a dish For me can be same concoction, stews done in a stew pan on the hob, casserole done in a casserole dish in the oven, I prefer in the oven as no catching and remains moist with lid on, slow cooker is a great tool as well. Few years ago I was making 3 slow cookers a night for pies, rabbit, beef and mutton Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 13 Author Report Share Posted November 13 31 minutes ago, Yellow Bear said: Dry mash at that so it absorbs the gravy better bloody right...........somefolk are really wierd about their mash...... Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted Saturday at 21:57 Report Share Posted Saturday at 21:57 I love lambs or calves liver, but it's one of the highest risk foods for a gout attack. My mother used to casserole liver with onions and smoked bacon. Lovely. Mash for me has potato, butter and black pepper. Not milk, which is for tea (or cereal for those who wish to ruin their digestion). Mustard and horseradish can also be added for variations. Quote Link to comment Share on other sites More sharing options...
Robden Posted Sunday at 05:40 Report Share Posted Sunday at 05:40 Not had liver for quite sometime, think I just forgot about it. 2 weeks ago I got a fancy for it so had liver, onions, mash and peas. Last week I had it again but with the addition of bacon as well. Both times the liver, onions and bacon were fried and the mash made with butter and cream (the only way). Quote Link to comment Share on other sites More sharing options...
amateur Posted Sunday at 09:06 Report Share Posted Sunday at 09:06 (edited) I fry the bacon so that is just crispy, take it out of the pan, fry the liver in the bacon fat until it is coloured, but still rare, and take it out of the pan. Fry the onions in the pan until browned, then add back the liver with a good glug of passata and balsamic vinegar, salt and black pepper. By the time the sauce has heated through, the liver is just nicely pink, then add the bacon to warm it up. Delish with creamy mashed potatoes and broccoli. Edited Sunday at 09:08 by amateur Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted Sunday at 17:51 Report Share Posted Sunday at 17:51 (edited) hello, i like lambs liver stew done in my small slow cooking , chuck it in at night ready next afternoon, scrumptious 😄, Reminds me shopping tomorrow so will get some lambs liver, and a Waitrose free Coffee 👍 Edited Sunday at 17:53 by oldypigeonpopper Quote Link to comment Share on other sites More sharing options...
marsh man Posted Sunday at 19:58 Report Share Posted Sunday at 19:58 2 hours ago, oldypigeonpopper said: hello, i like lambs liver stew done in my small slow cooking , chuck it in at night ready next afternoon, scrumptious 😄, Reminds me shopping tomorrow so will get some lambs liver, and a Waitrose free Coffee 👍 I went into Waitrose today and bought four lots of Liver and kidneys that had just been reduced and the coffee machine had been repaired , as they owed me one from my last visit when it was broken down I had two free ones today plus several reduced items , apart from costing me about a tenner for petrol it was a cheap day out Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted Sunday at 21:40 Report Share Posted Sunday at 21:40 Hello, I can never find anything much reduced in Waitrose here, but not spending much and a free coffee what is not to like👍 Quote Link to comment Share on other sites More sharing options...
marsh man Posted Sunday at 22:37 Report Share Posted Sunday at 22:37 (edited) 58 minutes ago, oldypigeonpopper said: Hello, I can never find anything much reduced in Waitrose here, but not spending much and a free coffee what is not to like👍 They know around these parts that we have got very short pockets , here yer go , the four of them were about two and a half quid , I will try some of it during the week and my dog can have some added to his meal . Enjoy your coffee. Edited Sunday at 22:39 by marsh man Quote Link to comment Share on other sites More sharing options...
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