Tonight's 30 minute meal was.......

[vernon]

Liver and onions with cracked buttered new potatoes.

A tried and trusted fast meal. No frills but very tasty.

Better still the kids won't eat it so there's enough left for tomorrow.

 

[Fab Foodie]

Kids, eh! Dunno what's good for 'em ....

 

[Fnaar]

Liver and onions with cracked buttered new potatoes.

A tried and trusted fast meal. No frills but very tasty.

Better still the kids won't eat it so there's enough left for tomorrow.

If you had to crack them to get them open, I'd have another look at the recipe

 

[Melvil]

Liver is lovely! I remember eating a fair amount of it as a kid - though would struggle to convince the nippers of the family these days methinks!

 

[Aperitif]

I seem to remember that liver had weird bits of artery, or whatever lurking within - like a piece of macaroni encased in a chocolate mousse - that sort of thing. Is my memory any good?

I only eat tyre livers now Bruce.

 

[Paulus]

Liver, bacon and onion gravy and mash, Hmmmmm food of the gods. I don't know whether I prefer Lambs or calfs liver, different textures but lovely flavour.

 

[benb]

Sounds good. Got a link to the recipe?

 

[vernon]

The cast:

• Plain or self raising flour
• Salt
• Pack of Asda lamb's liver - costs about £1 don't recall the weight - suggest that anything up to £1.50 at other supermarkets will give a similar weight unless you go to Waitrose via a mortgage broker
• Coarse ground pepper though fine ground will do
• Tomato puree
• Olive oil
• 2 onions
• Small new potatoes

The script:

• Put a pan of water on to boil
• Liberally cover the bottom of a frying pan with olive oil place the pan on a very low heat
• Peel and rough chop the onions
• Turn up the heat under the frying pan and add onions
• Liberally cover a plate with flour
• Tip the liver onto the flour and stir around until liver is coated
• Check the onions and remove them when soft and golden
• Add a tad more oil to the frying pan and add liver
• Quickly rinse potatoes and add them to boiling water
• Fry liver on medium heat until both sides browned
• Return onions to pan
• Add a splurge of tomato puree and enough water to cover liver and onions
• Bring liver mix to the boil on a high flame stirring to dissipate the tomato
• Turn down heat to a give a strong simmer
• Add salt and pepper to taste check that the liver is cooked by cutting through and confirming lack of pinkness
• Add water if necessary to liver if the gravy thickens too much - turn up heat to thicken a too thin gravy
• Check that potatoes are cooked
• Drain them and gently squash with masher until they split open.
• Throw in a knob of butter and swirl potatoes around in pan until evenly coated
• Serve up
• Enjoy

Alternatives to potatoes:
Rice - white or brown
Wraps









Put a pan od water on to boil in readiness of the

 

[vernon]

I seem to remember that liver had weird bits of artery, or whatever lurking within - like a piece of macaroni encased in a chocolate mousse - that sort of thing. Is my memory any good?

I only eat tyre livers now Bruce.

You might have been served pig or ox liver they are quite vein riddled and are strong flavoured.

They need pre-treatment before cooking to make them more palatable.

Despite their chewy nature I enjoyed both of the above livers and looked forwards to the days when it was served as a school dinner as I was given access to an almost unlimited supply as my peers would run a mile rather than eat it.

Lamb's liver is very tasty and when cooked correctly is very tender. There's no arteries or veins in it either.

 

[vernon]

We've weaned ours onto liver and they all eat it willingly (with a generous admixture of onion gravy and mash).

I wonder if I should try them with tripe!

No!!!!!!!!!!!

Tripe is so wrong on so many levels.

 

[Intelligenthamster]

Wood pigeon has a similar flavour and texture to liver but isn't full of the "macaroni embedded in chocolate mousse"- Aperitif, I lost 31 years when I read that, perfect description!

Done the old-fashioned way in a pie with thick gravy and root veg... mmmmm .

 

[Brandane]

No!!!!!!!!!!!

Tripe is so wrong on so many levels.

Nothing wrong with a good plate of tripe and onions served in a soup style, with boiled potatoes!

I used to get it when I was a boy, and I loved it even then. Despite my best efforts I have been unable to replicate it "the way Mama used to make it". But this thread has reminded me to try again.

 

[Bayerd]

I seem to remember that liver had weird bits of artery, or whatever lurking within - like a piece of macaroni encased in a chocolate mousse - that sort of thing. Is my memory any good?

I only eat tyre livers now Bruce.

That'll be the bile duct then.....

 

[longers]

There's a pub near the bus stop we use to get out of manchester and they serve tripe in an african style. Not sure I'll ever try it though.

I like liver and remember the occasional macaroni discovery. I'm with Paulus on the bacon thing.

 

[User482]

I did duck breast with a vegetable and noodle stir fry. Took about 25 minutes all in:

Set the oven as hot as it goes. Score the fat on the duck breasts; rub in some salt and Chinese five spice. Place skin side down in a very hot pan for 3-4 minutes, turn over and give it another minute. Transfer to the oven for 10-15 minutes (rare to medium). Whilst the duck is cooking, prepare and fry some stir fry veg - I used kale, pepper, mushroom, garlic & ginger. Blanch some egg noodles for a minute or two in boiling water, then drain and rinse under cold water. Add the noodles to the veg, add in some honey, soy sauce, white wine vinegar and fresh coriander. When the duck's done, allow it to rest for 5 minutes, then slice up, and place on top of the noodles & veg. Voila!