14-03-2017, 10:01 AM
12
Re: Liver and Onions
Originally Posted by swimfeeders
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HiMy mothers liver and onion would put you off for life.
It was best used for armour plating tanks.
14-03-2017, 10:23 AM
13
Re: Liver and Onions
Originally Posted by APRICOT
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I don"t remember it being rationed.I do love lambs liver , the only thing is it just takes so much fiddling around, what with coating it with flour then frying it,then keeping it warm while you fry the next lot.
Then grilling the bacon.
Just don"t really bother TBH.
Just don"t really bother TBH.
What a load of rubbish, just lay the floured liver in an oven dish with the (smoked) bacon wrapped around it or laid across the top. Chop the onion into slices and lay them on the liver too, make some 'thick' gravy and pour over the liver, bacon & onions and place in a warm (180 oC) for approx 45 - 60 mins - fabulous!!!
14-03-2017, 11:28 AM
14
Re: Liver and Onions
I remember doing liver and onions once I had learned to cook. Liver sliced thinly,added to onions already translucent,a bit of sage,some flour,a bit of marsala and water.Umm-this is better than the gristle,leather and gloop my mother cooked. Bless she had no idea how to cook but then my father did a great impression of a pig.
14-03-2017, 12:32 PM
15
Re: Liver and Onions
I love liver and onions. My favorite is beef liver (tried calves liver, didn't like it, didn't have that strong liver flavor) and I also love chicken livers.A place I used to work at had a great little cafe up the street from it and I would frequently go there just to order their deep fried chicken livers. That was heaven on a plate.
14-03-2017, 01:32 PM
17
Re: Liver and Onions
Originally Posted by swimfeeders
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HiIn my case it is the childhood memories which put me off.
My mother's cooking was legendary.
Her Victoria sponges were in great demand, as ballast for ships.
Your mother`s cooking,?belch,fart. I pronounce this crap wonderful,belch,fart lights a fag-I grew up in a very posh place you know.
14-03-2017, 07:55 PM
19
Re: Liver and Onions
Originally Posted by Nom
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Must look into adding bacon to my liver and onions, and its Lambs liver i like.Had another blast from the past yesterday, Leek Pudding.
I'm going to try adding bacon too Nom.
I've never heard of Leek Pudding! Is it some kind of suet pudding?
14-03-2017, 07:57 PM
20
Re: Liver and Onions
Originally Posted by Uncle Joe
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What a load of rubbish, just lay the floured liver in an oven dish with the (smoked) bacon wrapped around it or laid across the top. Chop the onion into slices and lay them on the liver too, make some 'thick' gravy and pour over the liver, bacon & onions and place in a warm (180 oC) for approx 45 - 60 mins - fabulous!!!
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