My family all hate liver and onions🙁. I get so frustrated, they won't even try it. The only time I get to eat liver is when it's on a menu in a pub / restaurant. After watching this video, I am going to cook myself liver & onions and sod the rest of them!!!!! They can have beans on toast😂😂😂😂
Geraint H I used to hate it but as I got older I absolutely love it as I do Ox kidneys and lamb kidneys. But you have to be honest, it's a bit like blue cheese or marmite. An acquired taste I'd say!
Same boat I'm in. None of my children enjoy liver n onions nor do any of my friends. It's a chore to cook it only for myself, since that means I must cook two meals, one for me and one for the others. The elderly lady that I care for claims she loves it so maybe I can cook a meal and we can enjoy it together.
Yes, I am in the same boat ! . . . My Mother use to make delicious liver and onions . . . All my friends can't stand even look at liver let alone try it ! . . . Saw some liver at the grocery store the other day and couldn't resist . . . Had it tonight . . . It turned out amazing ! . . . 😊 . . . They don't know what they are missing ! . . . 💖💖💖
Regardless of the negative comments it work for you and it works for me. These days we see so many meals spoiled by high class chefs. It's so good to see honest home cooking. I had to stop half way through and get something to nibble on you made me so hungry. This is how it should be done and how I will do it from now on. My thanks to you.
@@007vauxhall we were all brought up on home cooking.A meal was made and you ate it and I did same for my children yet now they choose what they want to eat.x
I'm living in france at the moment. Made this recipe and it was bloody delicious, at least as good as the Kershaw's version that I like to buy in the UK. Authentic granny recipes are nothing to be sneezed at - thanks for sharing yours. I look forward to eating the rest tomorrow!
Looked delicious. I do mine like my mum taught me similarly to yours and it's very good also in a crockpot with fried onions. I add a couple of knobs of butter to the mash and eat it with peas ir green beans. Yummy!
Just did your grandmother’s recipe absolutely delicious definitely do it again. I won’t bother with the other way where I’m frying the onions or first and there was only a little bit of oil in it. Thank you so much.😊
I’m so glad I came across this. I’m from Bermuda and my grandmother loved making liver and onions too. Having this tonight with the missus and maybe the kid too
I love pork liver, bacon and onions! I was annoyed once to find I'd forgotten the onions so substituted with a packet of stuffing mix sprinkled in between the layers plus gravy and everyone loved it.
Liver is very popular in South Africa. When we slaughter a beast, we rip out the liver and toss it on the coals. Only men who helped with the butchering may relish the seared liver with coarse salt.
in Ireland when my dad a couple of neighbours helping to kill the poor pig their reward afterwards was the fried fresh liver nowadays they have to take the animals to a butcher by law
I remember that being one of the staples I used when I first moved out of the house. I learned from my mom to dust the liver with flour first as you mentioned. I found I cooked it on too high of a heat sometimes and it came out tough, the flavor was still good though. This made me want to fix up another mess of it. I stayed away from it all these years because of the cholesterol hype but I think the other health benefits justify me having some of my comfort food from my childhood....
This is the best recipe. So simple and straight forward and absolutely relish! Thanks for posting it. We had it tonight and cooked enough so we can eat it ‘marinaded’ tomorrow!
Greetings from Scotland. I haven't had beef liver since I was young 40 years ago. Sadly my mum passed 10 years back. I used this recipe today and my goodness it was brilliant. I slow cooked as you said and the liver was lovely and soft. Thank you 😊 👏
I love Liver and onions. It's a dish that can be made basic, pub chef,restaurant chef, pro chef style. I've whipped this up quickly and enjoyed it, but I've also spent ages on one too and both great
i wanted to take a moment to thank you for this tutorial. your grandmothers recipe is absolutely wonderful. i would like to ask you about some other traditional recipes from the British isles.
All the best recipes come from grandmother's lol. Nice one, haven't had liver and onions since I was a kid. They used to serve it at a local cafeteria but it has since closed. I miss that place lol. Will have to try this recipe sometime and see if it tastes how I remember it :)
I used to make it a lot when younger. I use lambs, coat it in cornflour. Dissolve the oxos in boiled water, used to use Bovril cubes before they started to muck about with them. I fry the onions first partially then add the liver at the other side of the frying pan. Once liver is half cooked, stir them all together. Add the water with oxo. I put either a pot lid or tinfoil over to help it and leave it for about ten minutes. You could remove it from the heat if you wanted at this stage. All nicely thickened. I can’t tolerate potatoes very much so probably have either a tiny amount or none and have birds eyes peas. I sometimes added a tin of Napolina or better tinned tomatoes and simmer with a bay leaf. Have you considered making a steamed pudding the proper way?
I’m in a hospital bed at home after a stroke last May can’t walk or hold cutlery so cooking out of the question, Mum made her gravy with bisto in the cooking pan, heavenly.
Should've said, love the recipe. I never knew flour was used when cooking liver. Will be trying this recipe soon. Thanks so much for sharing this with us.
Proper English way of cooking liver and onions. Simple and delicious way of cooking. I've got some liver few day ago and I'll be cooking axactly your way .thanks for the video😊 .
Just tried it. Great! Easy, quick, nutritious, tasty. (not to say very good value) What's not to like! I used ox liver and had it with boiled frozen mixed vegetables and ready made microwave mashed potatoes. I looked up a liver recipe because I have been diagnosed with anaemia and liver has lots of iron and so good to add to my diet for the condition. The gravy onion recipe could just as well be used for sausage and mash.
All we needs now is some fava beans and a nice chianti ........... Looks blooming marvelous. Gonna try this one with the lambs liver especially sliced thin like that. Ive had liver before (in spicy curry form) but I end up just mopping up the gravy and leaving the meat as it always turns out quite tough. The way you did it here, it looks like steak. MMMM, delish!
the way i do it season the liver on a plate of flour with salt and pepper ,blanch off in the frying pan and brown off put it a pyrex dish with onion , beef stock dash of worcester sause then in the oven for 20 mins,serve up with rougly mashed potatoes
I hated liver and onions growing up! We could smell it a block away when we were walking home from school. So I don't know if it was the smell of that it was so tough. But I am going to try again now that I am in my 50's, lol! I would actually love to find lamb liver! It is very hard to find where I live. Any lamb. But I have health issues and my Dr say I can eat liver of any animal as often as I want! So thanks for the recipe!
We need a printable recipe please ? My Geodie grandmother and my mother used to make this and i have always loved it. Mind you, both of them put flour on the outside before cooking in the pan ..... either way works good , love it !
Has anyone tried chicken livers? They’re tasty. Dip in cornflour though as they’re so small. I cook in a gravy. Used to fry for my cat who loved them. Mum used to cook Devilled Kidneys, the smell still turns my stomach.
interesting, but I always wash the liver in cold water first and check for any bits that need to be removed (especially the green bits that you do not want to eat, since those are the gall bladders)
I first tried liver 30 odd years ago as a kid, threw up and vowed never again!! Saw your recipe, and thought I'd chance it. Wow!!! Absolutely loved it! Great job 👏
As an adult I have never had liver and enjoyed it, but when I was a kid my great aunt made it from an old recipe and I've never had it come anywhere near that since. I'm going to try it your way mate and see how it comes out. Looked very similar. She used all the traditional recipes, and wartime ration based things. I recently found her biscuit recipe book and was able to recreate some of her biscuits that I loved.... She must have modified it somehow as they weren't quite the same but near enough. Rose tinted taste buds perhaps lol hope you're well have a lovely easter Sunday
Very lovely how you cooked this liver & onions. This is the way I LOVE to cook liver & onions.. You enjoy as it so healthy.. Love & light ..Peace be with you. The old fashioned i love..
I love liver and onions, but have never tried to cook it. But, I will be following this brilliant, no nonsense recipe in the next few days! 😉👍 Quick couple of questions: 1. How long did you simmer it for? 2. Have you tried freezing the extra portion? Cheers!
I simmered it for about 20-30 mins, and yes I usually tend to make a pan full, with the intention of freezing one or two portions, as it's only me that eats it. Hope you enjoy it, and many thanks :-)
Bloody good stuff i'm from a big family & grew up with having ox liver once a week a cheap meal that went round us all & i still buy it from time to time the only one in the family that does. A lot of people i know & work with i always tell them when am having liver for my tea & they screw their nose up lol i liked your video by the way
I love Liver and Onions and Lambs Liver is the best. At the Southampton container terminal once I had Liver and Onions in the Docks canteen but it was pigs liver, strong and horrible...I understand Liver has iron it it and I have told my Anaemic daughter she should eat it...Our local Butcher sometimes do Liver Hotpot and they use Ox liver, which is quite nice. The meal did look good Paul, making me feel hungry...
when I was a kid my mom use to make steak and onions same recipe as her liver and onion and tomato recipe so I'd get home from school and think we were having steak and onions for dinner until I'd bite into it and realize it wasn't steak but liver I had to eat it and finally got used to it.
I'm not a real big fan of eating Offal, as a matter of fact, the only Offal that I do eat is Kidney, as in a Steak & Kidney with Gravy & Vegetables or in a Steak & Kidney Pie with Vegetables, but after seeing this little video, I might just give this Liver dish a try, I like the suggestion that some People have given about soaking the Liver in Milk for 30 minutes first, I wonder if that would be a good thing to do for Kidney too, I don't boil My Veggies very much at all unless I'm going to mash them, things like Mashed Potato, Pumpkin, Carrot, Sweet Potato & Peas, mainly because most of the vitamins & minerals & nuterients go into the water & then get poured down the sink when You drain them, most times, I occasionaly Steam them or Roast them in the oven, but most times I usually Stirfry them, when I make the mashed Veggies, sometimes after I've mashed them I chop up some of the green tops off of Spring onions, just like You do with a garnish, & mix that through the Mash with a fork, it gives the Mash an extra onion flavour through it, with regards to the making of the Gravy, I also do what You suggested & use Cornflour, or if I have'nt got any, I just use plain Flour, they both do the same job equally as well, but lately I've learnt another little trick, I now call it My Secret ingredient, I learnt this by watching a cooking show on TV one time, it was a show with a Chinese Chef who was cooking one of His favourite Chinese dishes & as a thickening agent He suggested using Custard powder, I thought, Gee that's different, I might try that, but when I went to buy it, at My local Supermarket, they did'nt have any ordinary Custard powder in stock so I bought a small packet of Vanilla Custard powder instead, I thought, oh well, if it does'nt work, it does'nt work, at least I'll know for sure, & I can always make Vanilla Custard with it anyway if it does'mt, but I'm glad I did buy the Vanilla Custard powder anyway because not only does it do the same job of thickening up any liquid in the dish & help to make the Gravy, but it also puts a lovely light Vanilla flavour throughout the whole dish, You only need 1 or 2 teaspoons of the powder, anymore than that & it will become too thick & a bit gluggy, just the same as if You use too much Cornflour or plain flour, I return any cooked Meat that I've cooked & cut up into bite size peices earlier, such as Beef, Veal, Pork Lamb or Chicken to the dish & stir them through then I usually put the Vanilla Custard powder in right at the end, mix it through a little bit & then turn the heat right down to low & let it do its thing for about 3 or 4 minutes & let it mix in with the rest of the sauces & juices in the pan & then I put a lid on the frying pan & turn the heat off altogether, the retained heat in the pan with the lid on will finish it off while You are Mashing the Mashed Veggies or settimg Your table or are getting Your plates out ready to be plated up, just be careful though when You take the lid back off the pan because You might get hit with a blast of Steam as You remove it, so be sure not to put Your face right over the fryimg pan when You take the lid off, I learnt that one the hard way, so to anybody reading this please give this a try with the Vamilla Custard powder & enjoy & let Me kmow what You think, I thimk that You'll be pleasantly surprised.
Excellent. For my taste, I would add a touch of teriyaki sauce for a bit of sweetness and perhaps a teaspoon of tumeric to help give it a bit of a golden color. Can't wait to try your recipe!
I've had me lunch and that still made me hungry! Great video Paul, thanks for sharing. I'll try your method next time using lamb oxo's but I will also use a glug of balsamic vinegar too. All the best to you. Carl.
My wife won't touch this stuff... and I get it. She absolutely hates this. But for me this was an important part of growing up. We were poor then. I still love Onions in everything. Liver is a bit more funky but its good and should not be left behind. Here in the USA people sometimes forget where they came from and what history they had. My family used to eat this at least once a month. I am however getting old. But I still remember. But my wife will not let me make this.
Now that's what you call good old fashioned proper food cooked well, nice one Paul. Steamed Salmon for us tonight with it being Good Friday. I hope you have a lovely Easter x
If You add that flour to a very small amount of cold water, then add to the pan, it won't even get lumpy on you,, It will be smooth as silk and all you have to do is mix it thru the pan gravy evenly..
I fry the onions first, then a few bacon rashers in,then the liver until it is coloured all over, then the water, Oxo`s salt and pepper. Mix the flour with water, put it in and mix it, finally about one tablespoon of Worcestershire sauce. Let it simmer for about ten minutes until the sauce thickens. Then serve.
I didn't realize the date until just now so hope you are still out there or someone can help me out with the OXO question. I have reviewed a lot of liver recipes and I still like this one best and can't wait to try it.
I've had and enjoyed liver sense childhood,but it was cooked by being seared,like shoe leather .I'll be cooking it your way from now on.Thanks Connecticut,USA.
What was the name of your secret ingredient that you were adding to your liver? I heard you say the name of it, but could not/understand what you were saying, as I am hard of hearing.
Looks good, never had lambs liver tho. The oxo's are bouillon cubes. Very salty but real tasty. Try placing your liver in milk to soak to get the "organy " taste out.
It takes me about one hour...and if you make more than you need, and have it the next day, it tastes 10 times better....as it's marinaded overnight...lovely.
My family all hate liver and onions🙁. I get so frustrated, they won't even try it. The only time I get to eat liver is when it's on a menu in a pub / restaurant. After watching this video, I am going to cook myself liver & onions and sod the rest of them!!!!! They can have beans on toast😂😂😂😂
Geraint H I used to hate it but as I got older I absolutely love it as I do Ox kidneys and lamb kidneys. But you have to be honest, it's a bit like blue cheese or marmite. An acquired taste I'd say!
Same boat I'm in. None of my children enjoy liver n onions nor do any of my friends. It's a chore to cook it only for myself, since that means I must cook two meals, one for me and one for the others. The elderly lady that I care for claims she loves it so maybe I can cook a meal and we can enjoy it together.
Yes, I am in the same boat ! . . . My Mother use to make delicious liver and onions . . . All my friends can't stand even look at liver let alone try it ! . . . Saw some liver at the grocery store the other day and couldn't resist . . . Had it tonight . . . It turned out amazing ! . . . 😊 . . . They don't know what they are missing ! . . . 💖💖💖
Dont blame you, I like it too ----its packed full of nutrients !
Kathleen Gibson was
Regardless of the negative comments it work for you and it works for me. These days we see so many meals spoiled by high class chefs. It's so good to see honest home cooking. I had to stop half way through and get something to nibble on you made me so hungry. This is how it should be done and how I will do it from now on. My thanks to you.
Thank you David, some people have all the talk, but no action to back it up, as you say, it worked for us, and tasted bloody great :-)
@@007vauxhall we were all brought up on home cooking.A meal was made and you ate it and I did same for my children yet now they choose what they want to eat.x
Best liver and onions recipe on the entire internet. I searched high and low. Made it 3 times now and it's always wow 👏
It is isn't it
It was absolutely delicious 😋
Looks absolutely delicious! Liver and onions is my favorite meal just like you made.
Or, always mix flour in a little bit of COLD water then pour it in the pan to make gravy. No lumps.
In this particular video I was following a recipe exactly how it was done, but will try that myself.. Thanks :-)
Tried adding water to the flour first, worked a treat! Will be doing this from now on. Great tip!
I'm living in france at the moment. Made this recipe and it was bloody delicious, at least as good as the Kershaw's version that I like to buy in the UK. Authentic granny recipes are nothing to be sneezed at - thanks for sharing yours. I look forward to eating the rest tomorrow!
Wow! Your grandma knew the best method. I'm following this recipe exactly this evening. Thank you.
Looked delicious. I do mine like my mum taught me similarly to yours and it's very good also in a crockpot with fried onions. I add a couple of knobs of butter to the mash and eat it with peas ir green beans. Yummy!
Great meal isn't it....many thanks Pauline :-)
Cabbage is good with it as well
Just a quick tip, if you are boiling spuds for mash cut them into smaller chunks they will cook in a fraction of the time.
It's better with big chunks because smaller chunks you'll have too much water in your potatoes.
Just did your grandmother’s recipe absolutely delicious definitely do it again. I won’t bother with the other way where I’m frying the onions or first and there was only a little bit of oil in it. Thank you so much.😊
Thank you for sharing your Grandmother’s very special recipe! I can imagine her cooking away for the family. I’m honored! Looks delicious!
I'm sure Grandma would be proud. Looks delicious. I want some now. I will make it tomarrow.
I'm probably in the minority but actually I love liver and onions
That's two of us Richard..lol
Me to my mam would buy Birds Eye liver and onions for one it was a frozen meal for one as no one else in family liked it and it was a wee treat.x
@@elliegoldie6140
No, no Ellie!
Get the real deal.
Preferably a butcher's for the liver.
I don't think you are Richard but you might have to be over 40 to be a fan of the stuff! 😁
@@gazza2933 I'm under 40 and I love the stuff 😍
Great, down to earth honest cooking. Wouldn’t get anywhere on Masterchef but couldn’t care less! Well done mate.
I’m so glad I came across this. I’m from Bermuda and my grandmother loved making liver and onions too. Having this tonight with the missus and maybe the kid too
That's great, hope you enjoy it or enjoyed it..many thanks.
Smells delicious,my mum always dipped the liver in flour first,as you said,Always use Lambs Liver.umm.xx
+Patricia Oakes Can't beat it can you. Tasty.
I love pork liver, bacon and onions! I was annoyed once to find I'd forgotten the onions so substituted with a packet of stuffing mix sprinkled in between the layers plus gravy and everyone loved it.
Liver is very popular in South Africa. When we slaughter a beast, we rip out the liver and toss it on the coals. Only men who helped with the butchering may relish the seared liver with coarse salt.
It's a great meal, brought up on it...love it.
in Ireland when my dad a couple of neighbours helping to kill the poor pig their reward afterwards was the fried fresh liver nowadays they have to take the animals to a butcher by law
I remember that being one of the staples I used when I first moved out of the house. I learned from my mom to dust the liver with flour first as you mentioned. I found I cooked it on too high of a heat sometimes and it came out tough, the flavor was still good though. This made me want to fix up another mess of it. I stayed away from it all these years because of the cholesterol hype but I think the other health benefits justify me having some of my comfort food from my childhood....
This is the best recipe. So simple and straight forward and absolutely relish! Thanks for posting it. We had it tonight and cooked enough so we can eat it ‘marinaded’ tomorrow!
Greetings from Scotland.
I haven't had beef liver since I was young 40 years ago. Sadly my mum passed 10 years back.
I used this recipe today and my goodness it was brilliant.
I slow cooked as you said and the liver was lovely and soft.
Thank you 😊 👏
I love Liver and onions. It's a dish that can be made basic, pub chef,restaurant chef, pro chef style.
I've whipped this up quickly and enjoyed it, but I've also spent ages on one too and both great
i wanted to take a moment to thank you for this tutorial. your grandmothers recipe is absolutely wonderful. i would like to ask you about some other traditional recipes from the British isles.
Thanks Chris, glad you enjoyed it, yes I will share more old traditional recipes in future videos...all the best.
All the best recipes come from grandmother's lol. Nice one, haven't had liver and onions since I was a kid. They used to serve it at a local cafeteria but it has since closed. I miss that place lol. Will have to try this recipe sometime and see if it tastes how I remember it :)
+KCVids816 Can't beat them can you :-)
That's made me hungry. But I've also been wincing every time you used a fork in a non stick pan.
Good old fashioned food..cheers.
I used to make it a lot when younger. I use lambs, coat it in cornflour. Dissolve the oxos in boiled water, used to use Bovril cubes before they started to muck about with them. I fry the onions first partially then add the liver at the other side of the frying pan. Once liver is half cooked, stir them all together. Add the water with oxo. I put either a pot lid or tinfoil over to help it and leave it for about ten minutes. You could remove it from the heat if you wanted at this stage. All nicely thickened. I can’t tolerate potatoes very much so probably have either a tiny amount or none and have birds eyes peas. I sometimes added a tin of Napolina or better tinned tomatoes and simmer with a bay leaf.
Have you considered making a steamed pudding the proper way?
I’m in a hospital bed at home after a stroke last May can’t walk or hold cutlery so cooking out of the question, Mum made her gravy with bisto in the cooking pan, heavenly.
Paul you can't beat home cooking!
Looks bloody lovely
David Jones my mum always put some bacon with it, yummo
Should've said, love the recipe. I never knew flour was used when cooking liver. Will be trying this recipe soon. Thanks so much for sharing this with us.
Your welcome, I hope you enjoy it.
Great recipe I'm cooking this today for my partner I know he's gonna love it thanks for sharing
Great recipe! The only step I would add is soaking the liver in milk for 30 min prior to cooking.
Tip: Add some butter and milk to the mash - even some mustard.
Proper English way of cooking liver and onions. Simple and delicious way of cooking. I've got some liver few day ago and I'll be cooking axactly your way .thanks for the video😊 .
Just tried it. Great! Easy, quick, nutritious, tasty. (not to say very good value) What's not to like! I used ox liver and had it with boiled frozen mixed vegetables and ready made microwave mashed potatoes. I looked up a liver recipe because I have been diagnosed with anaemia and liver has lots of iron and so good to add to my diet for the condition. The gravy onion recipe could just as well be used for sausage and mash.
All we needs now is some fava beans and a nice chianti ...........
Looks blooming marvelous. Gonna try this one with the lambs liver especially sliced thin like that.
Ive had liver before (in spicy curry form) but I end up just mopping up the gravy and leaving the meat as it always turns out quite tough. The way you did it here, it looks like steak. MMMM, delish!
It always tastes good this way for me....so hope you enjoy it too.
Good old Welsh cooking my friend love it
the way i do it season the liver on a plate of flour with salt and pepper ,blanch off in the frying pan and brown off put it a pyrex dish with onion , beef stock dash of worcester sause then in the oven for 20 mins,serve up with rougly
mashed potatoes
I hated liver and onions growing up! We could smell it a block away when we were walking home from school. So I don't know if it was the smell of that it was so tough. But I am going to try again now that I am in my 50's, lol! I would actually love to find lamb liver! It is very hard to find where I live. Any lamb. But I have health issues and my Dr say I can eat liver of any animal as often as I want! So thanks for the recipe!
Funny how things like smells remain with us from childhood, hope you enjoy this if you make it, good source of iron too....many thanks :-)
We need a printable recipe please ? My Geodie grandmother and my mother used to make this and i have always loved it.
Mind you, both of them put flour on the outside before cooking in the pan ..... either way works good , love it !
This is how my grandmother made liver. Fond memories. Now I have to make some!! Have a good day!
Liver is one of my favorite things in this world. I can't wait to try this recipe, it looks delicious!
Can't beat it, love it too, hope you enjoy this recipe if you try it....thanks.
Great how enthusiastic you are! Looks v hearty and tasty and it's cheap and healthy ❤.
Has anyone tried chicken livers? They’re tasty. Dip in cornflour though as they’re so small. I cook in a gravy. Used to fry for my cat who loved them. Mum used to cook Devilled Kidneys, the smell still turns my stomach.
interesting, but I always wash the liver in cold water first and check for any bits that need to be removed (especially the green bits that you do not want to eat, since those are the gall bladders)
Go away busy bollox
I first tried liver 30 odd years ago as a kid, threw up and vowed never again!! Saw your recipe, and thought I'd chance it. Wow!!! Absolutely loved it! Great job 👏
Glad you enjoyed it, many thanks :-)
Delicious my grandmother used to salt and pepper the liver before hand but enjoy brings back memories ❤
As an adult I have never had liver and enjoyed it, but when I was a kid my great aunt made it from an old recipe and I've never had it come anywhere near that since. I'm going to try it your way mate and see how it comes out. Looked very similar. She used all the traditional recipes, and wartime ration based things. I recently found her biscuit recipe book and was able to recreate some of her biscuits that I loved.... She must have modified it somehow as they weren't quite the same but near enough. Rose tinted taste buds perhaps lol hope you're well have a lovely easter Sunday
+PoJoWo Hope it is near what she made, can't beat these old recipes, fantastic, very well thanks, hope you are too.
Very nice, love liver& onions & gravy
make my mouth water
See you again soon.
Love & light
😋😋😋👍👌
Very lovely how you cooked this liver & onions. This is the way I LOVE to cook liver & onions..
You enjoy as it so healthy..
Love & light ..Peace be with you.
The old fashioned i love..
Just ate a plate of liver and onions, mashed potatos, corn, snd a bowl of creamed brocolli soup from Mae's Cafe. Heaven.
Very nice, can't beat it :-)
I just throw the liver in a pan with some butter or ghee. Two minutes per side and it's done, rare but done. 😊
I have found you do a typical breading process on the liver slices will keep them tender and moist when you fry them. Melt in your mouth literally.
Look delicious. I’m going to cook this as soon as peak season at ups is over. Until then, I will be out delivering. I’m sure you can relate!
Nice. You patiently prepared it. Mouth watering.❤
I love liver and onions, but have never tried to cook it.
But, I will be following this brilliant, no nonsense recipe in the next few days! 😉👍
Quick couple of questions: 1. How long did you simmer it for? 2. Have you tried freezing the extra portion? Cheers!
I simmered it for about 20-30 mins, and yes I usually tend to make a pan full, with the intention of freezing one or two portions, as it's only me that eats it. Hope you enjoy it, and many thanks :-)
This is the way I make it. It looks amazing & I'm cooking this tonight.
Bloody good stuff i'm from a big family & grew up with having ox liver once a week a cheap meal that went round us all & i still buy it from time to time the only one in the family that does. A lot of people i know & work with i always tell them when am having liver for my tea & they screw their nose up lol i liked your video by the way
Thanks Alan, good old fashioned food, and bloody tasty :-) They don't know what they are missing, and good for you too...all the best.
Bloody great Boyo! Gonna make it tonight, Thank You, Diolch!
Hope you enjoy it Rich....Diolch :)
Haven't had breakfast yet and I am drooling over this as I got an imaginary whiff, as well!!!
Hope you enjoyed breakfast :-)
Excellent video, I love liver it’s one of my favourite meats 👍
Can't beat it....many thanks.
That looks amazing and so 😋 🤤 yummy
I love Liver and Onions and Lambs Liver is the best. At the Southampton container terminal once I had Liver and Onions in the Docks canteen but it was pigs liver, strong and horrible...I understand Liver has iron it it and I have told my Anaemic daughter she should eat it...Our local Butcher sometimes do Liver Hotpot and they use Ox liver, which is quite nice. The meal did look good Paul, making me feel hungry...
+Arthur Dale Thanks Arthur, you can't beat it.
Have to say, this is a fantastic recipe. I swapped my potatoes for sweet potaoe and carrots and mmm! Oh it was good!
Sounds nice that, many thanks :-)
when I was a kid my mom use to make steak and onions same recipe as her liver and onion and tomato recipe so I'd get home from school and think we were having steak and onions for dinner until I'd bite into it and realize it wasn't steak but liver I had to eat it and finally got used to it.
You did your Grandmother proud Paul! My wife loves liver and onions so I'll have her watch this as well.
+Ossie Weinert Thanks Ossie, hope your wife likes it...very tasty meal.
Yes all our family love it this way. Tastes gorgeous.
I'm not a real big fan of eating Offal, as a matter of fact, the only Offal that I do eat is Kidney, as in a Steak & Kidney with Gravy & Vegetables or in a Steak & Kidney Pie with Vegetables, but after seeing this little video, I might just give this Liver dish a try, I like the suggestion that some People have given about soaking the Liver in Milk for 30 minutes first, I wonder if that would be a good thing to do for Kidney too, I don't boil My Veggies very much at all unless I'm going to mash them, things like Mashed Potato, Pumpkin, Carrot, Sweet Potato & Peas, mainly because most of the vitamins & minerals & nuterients go into the water & then get poured down the sink when You drain them, most times, I occasionaly Steam them or Roast them in the oven, but most times I usually Stirfry them, when I make the mashed Veggies, sometimes after I've mashed them I chop up some of the green tops off of Spring onions, just like You do with a garnish, & mix that through the Mash with a fork, it gives the Mash an extra onion flavour through it, with regards to the making of the Gravy, I also do what You suggested & use Cornflour, or if I have'nt got any, I just use plain Flour, they both do the same job equally as well, but lately I've learnt another little trick, I now call it My Secret ingredient, I learnt this by watching a cooking show on TV one time, it was a show with a Chinese Chef who was cooking one of His favourite Chinese dishes & as a thickening agent He suggested using Custard powder, I thought, Gee that's different, I might try that, but when I went to buy it, at My local Supermarket, they did'nt have any ordinary Custard powder in stock so I bought a small packet of Vanilla Custard powder instead, I thought, oh well, if it does'nt work, it does'nt work, at least I'll know for sure, & I can always make Vanilla Custard with it anyway if it does'mt, but I'm glad I did buy the Vanilla Custard powder anyway because not only does it do the same job of thickening up any liquid in the dish & help to make the Gravy, but it also puts a lovely light Vanilla flavour throughout the whole dish, You only need 1 or 2 teaspoons of the powder, anymore than that & it will become too thick & a bit gluggy, just the same as if You use too much Cornflour or plain flour, I return any cooked Meat that I've cooked & cut up into bite size peices earlier, such as Beef, Veal, Pork Lamb or Chicken to the dish & stir them through then I usually put the Vanilla Custard powder in right at the end, mix it through a little bit & then turn the heat right down to low & let it do its thing for about 3 or 4 minutes & let it mix in with the rest of the sauces & juices in the pan & then I put a lid on the frying pan & turn the heat off altogether, the retained heat in the pan with the lid on will finish it off while You are Mashing the Mashed Veggies or settimg Your table or are getting Your plates out ready to be plated up, just be careful though when You take the lid back off the pan because You might get hit with a blast of Steam as You remove it, so be sure not to put Your face right over the fryimg pan when You take the lid off, I learnt that one the hard way, so to anybody reading this please give this a try with the Vamilla Custard powder & enjoy & let Me kmow what You think, I thimk that You'll be pleasantly surprised.
Excellent. For my taste, I would add a touch of teriyaki sauce for a bit of sweetness and perhaps a teaspoon of tumeric to help give it a bit of a golden color. Can't wait to try your recipe!
Many thanks.....hope you enjoy it Bill :-)
I've had me lunch and that still made me hungry! Great video Paul, thanks for sharing. I'll try your method next time using lamb oxo's but I will also use a glug of balsamic vinegar too. All the best to you. Carl.
Hope you enjoy it Carl.
My wife won't touch this stuff... and I get it. She absolutely hates this. But for me this was an important part of growing up. We were poor then. I still love Onions in everything. Liver is a bit more funky but its good and should not be left behind. Here in the USA people sometimes forget where they came from and what history they had. My family used to eat this at least once a month. I am however getting old. But I still remember. But my wife will not let me make this.
Haven't had liver since my wife passed , couldn't remember how ; thanks from old New Orleans 😇
Well I hope it tastes as good as your late wife made it, all the best and regards to you in New Orleans 🙂Thank you.
I did your recipe 😋 and it was absolutely delicious thank you a healthy meal and not expensive 😋
That’s great, thanks 👍
Brilliant Mate. No fuss...... just pure impact. Gonna cook it tomorrow 😀🐰
Hope you enjoy it Shane...cheers.
Now that's what you call good old fashioned proper food cooked well, nice one Paul. Steamed Salmon for us tonight with it being Good Friday. I hope you have a lovely Easter x
+That One Song Love the old liver & onions, hope you enjoy the Salmon, have a great weekend too.
I'm sorry about the injury to your thumb...
Your recipe looks delicious!
I would love to try "Lambs Liver."
Thanks for sharing....
If You add that flour to a very small amount of cold water, then add to the pan, it won't even get lumpy on you,, It will be smooth as silk and all you have to do is mix it thru the pan gravy evenly..
Yes good idea, thanks
Adding the flour mixed wo
Sorry mate...mixed flour with water is called a "SLURRY".
Looks brill gonna do it next week. Grandma's cooking can't beat it. Cheers pal.
Great video and presentation. Subscribed. Looks delicious. Love and respect ❤
Thank you.
Liver and onions there’s nothing like it great stuff also fried cabbage in butter and I’m in heaven. Good video Paul.
I fry the onions first, then a few bacon rashers in,then the liver until it is coloured all over, then the water, Oxo`s salt and pepper. Mix the flour with water, put it in and mix it, finally about one tablespoon of Worcestershire sauce. Let it simmer for about ten minutes until the sauce thickens. Then serve.
I didn't realize the date until just now so hope you are still out there or someone can help me out with the OXO question. I have reviewed a lot of liver recipes and I still like this one best and can't wait to try it.
I've had and enjoyed liver sense childhood,but it was cooked by being seared,like shoe leather .I'll be cooking it your way from now on.Thanks
Connecticut,USA.
Hope you enjoy it...thanks.
I just followed this and it was delicious. Thank you
Many thanks, glad you enjoyed it :-)
I’ve been cooking liver for a while now, gonna try it this way. Thanks for sharing 👍
great video...am trying this tonight...Thank you Pier
Your recipe still going strong 👍 I’m cooking this tomorrow 😋 x
Yum yum, looks delicious...what times tea? Lol...I usually just cook liver & onions in the oven but you've inspired me to try this way. Ann
I will set another place for you..lol.. hope you enjoy it this way Ann....thanks.
The only problem is the OXO which I read the label, and it has MSG so off my list of ingredients.
What was the name of your secret ingredient that you were adding to your liver? I heard you say the name of it, but could not/understand what you were saying, as I am hard of hearing.
Almost like a liver upside-down shepherds plate! Yum!
I remember my Mum making this, loved it. Am off to the butcher tomorrow.
Looks yum, but what does ya missus reckon about you scratching the teflon off the pan with the fork?
Grandmothers alway know best
That liver is tough, been cooking for over 45 minutes 😂
That looks delicious. I'm making this tomorrow. nice video
Hope you enjoy it Darrell.....thanks.
I really like adding in the Potato water idea. Well done.
Looks good, never had lambs liver tho. The oxo's are bouillon cubes. Very salty but real tasty. Try placing your liver in milk to soak to get the "organy " taste out.
Thanks, Lambs liver is more tender and has a milder taste than say Pigs or Beef.
I also soak my liver in milk. Great tip.
Worked a treat !, Thanks from Dublin.
Thanks Mark, glad it worked, very tasty meal, I been to Dublin, and would visit again, all the best :-)
@@007vauxhall x
How long does it take to cook altogether ? Looks amazing
It takes me about one hour...and if you make more than you need, and have it the next day, it tastes 10 times better....as it's marinaded overnight...lovely.
I can smell it and taste it also omgggg😊😊😊😊😊😊 ASD. Oh no my eyes burn a little from the onion yummy tummy 😊❤
Looks delicious, I like a little milk and butter in my mash.