UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: fried on January 25, 2012, 07:22:35 pm
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I'm after some inspiration for liver recipes (lamb), I haven't eaten it for years but some friends have asked me to cook it for them. Unless I get some help it's liver and bacon, I'd even do a good recipe of that. Unfortunately I can't use bacon (or salt).
Any ideas foodies?
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Saw this recipe the other day for Cauliflower and Lentil Daal with Tandoori Chicken Livers (can also be done with lamb): http://girlinterruptedeating.wordpress.com/ (http://girlinterruptedeating.wordpress.com/)
I have done the daal which was good
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Finely sliced, panfried with butter and sage.
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Hugh fearnly whats his name- Devilled Liver, you can also use kidneys. Highly recomended, although I replaced the fried bread with a toasted slab of sourdough.....
It can be found on google.
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fried onion+garlic, liver tossed in flour then added then add black pudding followed by water/stock. cook in oven for a bit on the usual setting. done.
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They serve a really nice middle eastern liver dish in a place called Kimos in Liverpool. They call it Kebda but I can't seem to find the recipe online. I think it is liver with fried onions and cumin seeds and possibly some coriander powder as well.
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Thanks everone, seems it's best to keep it simple. I'll try some soon.
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I fry it with a light coating of flour with pepper and chilli flakes, hot pan and short cooking time. Deglaze with red wine, and thicken- serve on polenta. Very nice.
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The Spanish do higaditos del pollo cooked in cream and sherry. Had it few times at tapas restaurants and it's lovely. Not attempted to make it though.
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Did a kind of fusion, thinly sliced coated in flour, fried with onions, garlic, coriander, cuminn, chilli. deglaze with some red wine. It was very nice, but even better was the heart the missus cooked up with it.
Apparently at the 'fete de mouton' where she comes from the only thing they dont eat is the hooves and horns.
She's promised me some lung next... it's going to be offal (http://www.m3forum.net/m3forum/images/smilies/drum.gif)
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"alla veneziana": cook finely cut onion in pan with olive oil and some butter, After a while add two spoons of vinegar and the liver, cut to slices. Cook for just 5 mins with strong flame then serve with some lemon. Simple and tasty.
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I fry it with a light coating of flour with pepper and chilli flakes, hot pan and short cooking time. Deglaze with red wine, and thicken- serve on polenta. Very nice.
wkd.. i agree with this one.
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"alla veneziana": cook finely cut onion in pan with olive oil and some butter, After a while add two spoons of vinegar and the liver, cut to slices. Cook for just 5 mins with strong flame then serve with some lemon. Simple and tasty.
Sounds perfect dude... on the menu this week :2thumbsup:
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Saw this recipe the other day for Cauliflower and Lentil Daal with Tandoori Chicken Livers (can also be done with lamb): http://girlinterruptedeating.wordpress.com/ (http://girlinterruptedeating.wordpress.com/)
I have done the daal which was good
Did this last Friday, including the liver (lambs), which was really very rich so we didn't eat much of it. The dhal is very good!
I ate all the liver for Saturday breakfast.... absolutely delicious! But filled me to the brim..
Still felt full Sunday morning.... and not very good whilst out in the woods on my bike...
I'm still not sure I've had a proper shit and got back to normal. When the lady in Sainsbury's asks 'how much love?' I'd base the answer on 'how much does the dish require?' not 'that bit, that bit and that bit - how much?' - '44p' - fuck it, put the whole tray on - '1.78'
That's a SHITLOAD of lambs liver for anyone to be eating.