What Should I Have My Liver On?

[flobadob]

Bought some lamb liver yesterday which I'm going to fry up with some onions for lunch. But what should I serve it on? Obviously it will be accompanied by a nice chianti, ffffff,lol.

[sandyRoe]

A bed of mashed spuds to sop up all the juices

[sandyRoe]

and a side helping of fava beans

[237SJ]

Spring onion mash? Or mash with whole grain mustard

[weecalf]

A Thursday ?

[Peaspeculiars]

How about a nice warm salad? Or even better, braised Lettuce and peas to bring out the sweetness for a lighter lunch

[Peaspeculiars]

Lol @ wee

[Old_Geezer]

A plate is good.

Or a thick slice of bread & butter maybe ?

[mallyh]

a plate lol ......of mashed spuds.

[Brinjal]

Don't forget a nice chianti.

[AlwaysConfused]

add a couple of sausages, fried egg - runny of course! (goose eggs are nice with liver) and mop the juices up with a few slices of fresh baguette.

[jennyjoan]

flobadob - my sister likes liver but I don't so therefore never ever knew how to cook it. I believe it can turn out like leather if overcooked.

Could you give me your method of cooking it please. Thanks JjCon

[Cloverjo]

Spinach

[Old_Geezer]

You cook it in the frying pan until it has changed colour and not much longer as, yes, it will gradually go tough and not so nice.

[jennyjoan]

OG - do you cook it in a little oil maybe with onions but how long for? I am a bit of a simmerer.

Another thing - what difference is there between lamb, calf, and other liver.

[RATTER15]

//what difference is there between lamb, calf, and other liver.// I find the main difference to be the texture and the strength of flavour. I prefer Ox liver, a stronger flavour and a quite course and grainy texture, lambs liver is more refined and smooth.

[Old_Geezer]

Been a long long time since I last cooked some to be honest. I'd say use the fat or oil of your choice. Unsure about time, I used to judge it by eye. About ten minutes ? Yes shove loads of onions in, that is vital. One doesn;t simmer in oil/fat does one ? Give it a good fry.

Apart from the obvious (it comes from different animals) not a great deal I suspect. I used to buy lamb's normally but you can get calves, pigs, ox, chickens, etc.. I suggest you give them all a try and develop a preference, but unless someone here says differently I suspect it is probably subtle.

[chris1957au]

on time would be a good idea

[237SJ]

Lambs liver seems to be used the most in this country (they love their chicken livers piri piri style on a jacket potato in S Africa - yuk) It has a good texture. Beef liver seemed to go out of fashion after the BSE crisis. I haven`t eaten pigs liver since my Dad used to kill a pig in the autumn and there would be huge dinner plates of the liver in out kitchen. As ratter said - lambs is smooth and less sinuey.

[Brinjal]

Peri peri chicken livers are divine no jacket potato tho. Toast.

[237SJ]

So are South African steaks Brinjal - the best in the world by far.