Elawin
Guru
Oh no, no, no, no. I can't stand prunes.
Liver
- Thread starter Morning Glory
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rascal
Forum GOD!
Talking of prunes I too hate them , but love date tamarind chutney, a lot!!!! Great with a curry
Russ
Russ
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RIP 21/01/2024
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Beef and lamb's liver are virtually unavailable here and chicken liver is rare. Luckily I prefer pig's liver anyway.
Cooking it? Pan fried with sausage and/or bacon, mashed (creamed) potatoes and onion gravy.
Liver and bacon:
Liver and sausage:
I have tried cooking it with mustard sauce the same as I sometimes cook kidney but it didn't work.
Kidney and onions in mustard sauce:
Cooking it? Pan fried with sausage and/or bacon, mashed (creamed) potatoes and onion gravy.
Liver and bacon:
Liver and sausage:
I have tried cooking it with mustard sauce the same as I sometimes cook kidney but it didn't work.
Kidney and onions in mustard sauce:
Oh no, no, no, no. I can't stand prunes.
What's wrong with prunes? They are great in a tagine with lamb.
Elawin
Guru
Just don't like them
epicuric
Legendary Member
Finally got round to cooking some liver. In this case, pig's liver, cooked sous vide for 2 hours @ 58 deg C then finished off in a pan of foaming butter for 1 min each side. The texture was amazing, almost like ice cream, making it quite difficult to handle until it was seared. After taking it out of the pan I threw in some sliced up balsamic pickled onions and caramelised them with a little more butter. Then in went some demi glace and a shot of blackcurrent cordial, to make a rich, sweet but slightly sharp sauce. Being in a saucy mood I also knocked up a simple mustard sauce - double cream, wholegrain and Dijon mustard and a little concentrated chicken stock. Served with new potatoes, runner beans and roasted cauliflower. I loved it, my wife didn't, the dogs did.
The texture of sous-vide liver was mentioned on Masterchef Professional (an old episode) and divided the judges although more disliked than liked it. To me it sounds a bit too mushy. Was that why your wife didn't like it?
epicuric
Legendary Member
No, it was the taste. I think it was my mistake using pigs liver - supposedly the strongest flavoured of all livers. I should have tried ox or lambs liver first. Trust me, the texture was to die for!
The texture sounds a bit like foie gras.