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By (user no longer on site)
over a year ago
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Liver(lamb,ox or chicken) cleaned and trimmed marinated in anchovy sauce,soy sauce, Chinese 5spice and cayenne pepper then dusted with thyme and sage and garlic granules then covered in a mix of plain flour/cornflour...pan fried 3 mins each side, dotted with unsalted butter in a medium hot pan with a good bit of rapseed oil. I also do lamb kidneys this way but for a little longer until the pan gets dry, then serve on toast, I deglaze the pan with a little water and then drizzle the tasty sauce over the top. |
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By *ullyMan
over a year ago
Near Clacton |
Deer liver layered with sliced onion, soaked 24 hours in milk in a casserole dish add gravy mix (beef) or a tad of Marmite to taste, add veggies of your choice, cook in the middle of the oven till cooked! Mmmm Delish. Or hearts and kidneys, but deffo not tripe. |
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By *ullyMan
over a year ago
Near Clacton |
Yes it does unless you like the stronger taste.. But here's a tip not liver but Rabbit,soak the rabbit pieces in milk overnight, it definitely improves the meat overall and gets rid of that occasional slightly bitter bit. The bitterness is uric acid, B T W, so milk neutralises it.
Use the milk for gravy or sauce. |
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By *ullyMan
over a year ago
Near Clacton |
Also I just remembered as a kid I worked in a butchers shop Saturdays and some days when not at school, the butcher used to eat liver kidney and trimmings of the beef raw. Also when he went to market ( I went a couple of times at dopey o'clock in the morning) he used to pick himself a piece of beef, when back at the shop he would wrap it in cheesecloth/muslin, in those days sides of meat were wrapped in it, then put it on the top shelf and leave it for at least four weeks, there was always a line of pieces on the shelf for Sunday roast. |
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