Post by chrisg on Nov 8, 2014 15:12:28 GMT 10
I really had to wonder about this.
Like I suppose most everyone who cooks liver I've always done thin slice, then marinade in vinegar after a good soaking in brine followed by dredge in seasoned flour and fry. Then, if incorporating into a more complicated dish than just lambs fry it's been a case of for example combine with bacon, onion, tomato, whatever to build a casserole or going for very small pieces if making a pasta fegato where it's just added to a tomato and basil sauce and tossed through penne usually.
But I've been reading some rather convention challenging recipes involving slow cookers so thought to give it a try. I wasn't about to go as far as one that just tossed frozen liver with other ingredients into the cooker but thought I'd meet things half way.
So, took a whole calves liver, thawed, rinsed and then sliced into long thin strips, straight into the slow cooker, a couple of rashers of bacon similarly sliced and a fine sliced onion, some minced garlic all into the cooker. Stirred through some Italian herbs and spices and extra black pepper then a can of condensed mushroom soup and half a can of water stirred in, bit of a grate of pink salt, not too much, salt toughens liver. Finally thin sliced a couple of large potatoes and laid atop with a brushing of rice bran oil and a final grate of black pepper and turned it on.
It's a cooker that has the auto mode, so cooks on high for a couple of hours and then drops to low.
I really was not sure if this was going to be edible, I was just really intrigued to give it a go, if it hadn't worked out then, the cat loves liver, had already wolfed the scraps
Well, six to seven hours later with the potato top nicely browned and smelling pretty good served it up with some steamed broccoli.
Absolutely delicious, very, very tender liver, good gravy, pretty mild flavour, it's a dish that now proven to work can be expanded upon in a multitude of ways mainly to do with the gravy.
Even those who would normally not like liver might give this a go, very different flavour.
I happened to mention it to my mother who reminded me that in the austere fifties in the UK when red meat was sometimes at a premium or just not to be had my dad sometimes slow roasted liver and carved it with gravy and served with roast potatoes and green veg. Memory says that was pretty damned good as well
I think Smoky asked for any liver recipes so there's one or two to try but if your kids are as I suspect anything like mine mate possibly not
Cheers
Like I suppose most everyone who cooks liver I've always done thin slice, then marinade in vinegar after a good soaking in brine followed by dredge in seasoned flour and fry. Then, if incorporating into a more complicated dish than just lambs fry it's been a case of for example combine with bacon, onion, tomato, whatever to build a casserole or going for very small pieces if making a pasta fegato where it's just added to a tomato and basil sauce and tossed through penne usually.
But I've been reading some rather convention challenging recipes involving slow cookers so thought to give it a try. I wasn't about to go as far as one that just tossed frozen liver with other ingredients into the cooker but thought I'd meet things half way.
So, took a whole calves liver, thawed, rinsed and then sliced into long thin strips, straight into the slow cooker, a couple of rashers of bacon similarly sliced and a fine sliced onion, some minced garlic all into the cooker. Stirred through some Italian herbs and spices and extra black pepper then a can of condensed mushroom soup and half a can of water stirred in, bit of a grate of pink salt, not too much, salt toughens liver. Finally thin sliced a couple of large potatoes and laid atop with a brushing of rice bran oil and a final grate of black pepper and turned it on.
It's a cooker that has the auto mode, so cooks on high for a couple of hours and then drops to low.
I really was not sure if this was going to be edible, I was just really intrigued to give it a go, if it hadn't worked out then, the cat loves liver, had already wolfed the scraps
Well, six to seven hours later with the potato top nicely browned and smelling pretty good served it up with some steamed broccoli.
Absolutely delicious, very, very tender liver, good gravy, pretty mild flavour, it's a dish that now proven to work can be expanded upon in a multitude of ways mainly to do with the gravy.
Even those who would normally not like liver might give this a go, very different flavour.
I happened to mention it to my mother who reminded me that in the austere fifties in the UK when red meat was sometimes at a premium or just not to be had my dad sometimes slow roasted liver and carved it with gravy and served with roast potatoes and green veg. Memory says that was pretty damned good as well
I think Smoky asked for any liver recipes so there's one or two to try but if your kids are as I suspect anything like mine mate possibly not
Cheers
.
