Try chicken liver even better I steam first with some red wine lid on remove same of its test and liquid drain any liquid Add onion oil fry sort of I add some ripe tomoato or can tomato salt pepper 🌶 yummy
@@Summer-o7j Oh yeah, I eat chicken liver as well. Another favorite of mine are chicken hearts, man they are so good. They are a bit hard to find though.
@@moncreebrown948 and chicken stomach the best very chewing I mix both heath and Gilbert cook with onions tomato peeled just occasionally Same said the contain lot fat once In While are ok enjoy
I just made liver and onions a few minutes ago for dinner and it was fabulous . I used turkey livers and for anyone out there who has never eating turkey liver in my opinion it is the mildest liver out there. It is more mild than calves liver, chicken liver or any other liver that I have tried. For me it's hard to find but I do manage to pick some up on a trip that I go on once a year and they freeze well . Try it I would love to hear from someone else who did
I was the only kid in our school that touched it. The dinner ladies knew me on first name terms and always offered me seconds. One said to me once they don’t know what there missing out on !and this was early 80s 👌🏻
Before I watched this video. I was cooking Onions 🧅 and Liver the wrong way. This excellent video saved me money, coking gas & time l; and it is Very Delicious. Thanks Very Much! Can I substitute AVACADO oil ? Please give us more of these Easy receipies.
That's great!! I'm really happy to have helped 😊 I haven't used Avo Oil much myself but you can, another option would be a good rapeseed Oil 👍 and dont worry I will be making these video's until the day I die haha
Mine was frozen when I bought I baked in oven in a pool of worchestershire sauce butter salt n pepper I think I cooked 20 min at 400 degrees ans then flipped it over and cooked at 350 for another 15 to 20 minutes it was not chewy at all and the worchestershire soaked into it and gave it a great taste
use to have that as a kid, Mum would throw some bacon rashers in for a little extra flavor, haven't had it in ages. lambs fry and bacon was what we called it.
I can't find lamb liver here without going to some speclaity stores. in the States, so I generally do this with veil, liver. My technique is almost identical, only real difference is I like to serve with a side of mash and mushroom gravy.
This is why I adore liver and onions cooked properly, but of course use lambs liver👍every single person who has bad experiences of this dish is because they had calf’s liver as children. I personally love pancetta served with the dish, but I’m a heathen 👌
lovely tutorial. My advice is to not use metal tools on a teflon non sticky pan. Scratching those chemincals from the pan is extremely toxic to the body if done repeatedly over the long term
Well the temperature is what dictates the "doneness" of any meat, a rare steak is rare due to the internal temp, so If you have any meat so hot you can barely put it in your mouth then it will be very over cooked and dry as a bone haha meat wont drop in temp much at all in a few mins Resting more specifically is to allow the moisture to re distribute throughout the meat if you cut straight into it the juices flow out of the meat leaving it dry 👍
USA Phoenix, Arizona The 1st thing I do after it is thawed is soak it in 1 cup of butter milk per pound for at least 1 hour before cooking. Pat dry and season with salt, black pepper Korean course red pepper flakes and cut into 1 inch pieces and lightly flour and fry for about 2 minutes per side in about 1/2 inch oil or beaf lard for frying. Then I sauta my onion slices for about 5 minutes then add diced garlic at end of sauta then use that for garnish.
The first time I made this my young bride chose to make a cheese sandwich. Gingerly tried a bite, then stole half my dinner. Her mother always overcooked it.
th-cam.com/video/PD1mK2XNsT0/w-d-xo.html This is my Gravy and Bacon version! 👍 I generally don't use flour much anymore, but you can and it works very well... I may try with Rice at some point
Oh no, nasty!! sorry to hear that 😔 I'd imagine it was the Liver itself, not the way you cooked it, I eat medium rare Liver at least once every 2 weeks and I have never had a problem... It's a shame, I'd say you should try again but get the Liver from a good Butcher and only if your confident to try
@thewestcountrykitchen6843 Maybe it was the quality of the liver (or it wasn't stored properly) but where I'm descended from, the liver is usually steamed/boiled until there's no pink in the middle. Salt and pepper is used as seasoning/dipping when the liver is served. It's a bit tough to chew on and can be a bit dry, but no food poisoning. Maybe the quality of the liver counts? It's a food that might be more prone to spoilage compared to regular cuts of beef.
There are a lot of myths in cooking, I always season seconds before it hits the pan, and I have never ever had hard Liver, so your likely wrong there, but maybe if you season, and leave it for longer than a minute it may affect the consistency.... so no, just season as in the video 👍
Because you get all my videos for free, you get all the recipes for free... your part of the deal is to subscribe to my channel and join the mailing list ...again all for free 👍
There are a lot of liver and onion recipes out there but I find yours here to be the perfect recipe and this is the type of liver and onion recipe that I was raised on. I'm using elk liver because that is what I harvested here in Arizona. Thank you for your gift here.. IT IS PERFECT!!! (and it is very appreciated!!!)
Yeah it is, Lamb Liver is a tad more gentle but Calves Liver is almost more creamy and smooth tasting... I love both, Infact there will be a Calve Liver video soon 😊
well no, because salting the onions when you start to cook them, stops them sticking to the pan and burning as the salt makes them release their moisture. So you have salt right at the start. And it doesn't affect the liver at all. Only if you cook it for too long does it become dry.
I like to cut smaller pieces and fry the liver until it gets quite firm. Just the way you are not supposed to cook it. But as i'm the only one at home who eats liver ... i can have it my way :-)
The best for cooking I been . Use those for years but must be the original Teflon not the fake one The original must fill heavy Fake one are aluminium and are light in weight their are cheaper
@@thewestcountrykitchen6843 Just wish someone else could prepare it for the pan, I might not feel the same way. By the time I’ve handled and prepared it, the image remains 🥺 and eating bloody or pink liver is just not an option for me. I tried baking it direct on parchment, on low, in the oven for 30 mins the other night. Contrary to popular belief….it was not overcooked, was soft as butter…melted in the mouth and tasted amazing. Thanks for your videos 👍
Are liver and onions supposed to have a horrible stench? I couldn't get past it last time I attempted to give cooking liver a try and had to bin the contents of my frying pan. The smell put me off but I guess liver is popular for a reason so it must be delicious to billions of people out there. What on Earth did I do wrong...?! I wish I knew.
@@victormisiti1207 Haha, no, not yet! 😅 My bright idea is to go to a much loved, highly regarded English breakfast cafe that specialises in kidneys, liver & onions...that sort of old school grub, in order to have a gold standard to compare my attempts to. I then will know what it ought to taste like, smell like and so on. Also, if I go to a cafe and get served this legendary gold standard liver and I find myself strongly disliking it due to smell and texture, well then I'll know it just isn't for me. I reckon that's the way to deal with all challenging, entirely foreign dishes; taste a master's version first then decide-- always have a first experience be a high quality one.
maybe you can invite a few friends to cross-check. Because I hardly sense any stench from liver dishes, but I know a few people who simply cannot eat livers. But there is one tip, you can let the livers fully soak in the milk for 30-45 minutes and then rinse them. Milk would help remove the smells.
@@lamle5183 I did the milk soak thing and my attempt still stunk. I also bought good quality offal so I'm thinking it's just not the thing for me. A real shame as kidneys and liver are both really healthy. I'm going to find a place that is known for great liver and onions (won't be hard-- I'm in England) and I'll see how a 'gold standard' dish is made. Then I know if it's just not for me-- or I'll have to interrogate the chef after I've stuffed my face. Wish me luck, ha!
I actually made a video about this 👍 I don't do it often, but for people who are not keen on the strong flavour th-cam.com/video/lhlhSPM_tCc/w-d-xo.html
Liver and onions...NEVER. My wife knows cooking and serving liver in any form is grounds for divorce in my home. If someone is eating liver in a restaurant, I walk out.
@@thewestcountrykitchen6843 The way it is described as still being pink is raw to me for sure. But I suppose people have their own taste... the recipe does look great - especially the onions. I hate the taste of liver. But apparently it is potent meat. Have a great day.
Sorry mush but my Nan would be turning in her grave at your shambolic attempt at this working class dish ? As a nipper I had this quite a lot as it was a cheap healthy food ? Can’t re invent the wheel ? I’m glad you think this is the way to go ? Glad I’m old enough to know the truth ? You just crack on with this modern way ? I doubt f any nipper would even try this classic Denali’s h dish ?
Once again, very unprofessional Tats on display under the Chef sleeve. At what point is it not even a consideration anymore, much less a good example. Unappetising. Despite the tasty dishes.
Calf liver and onions are so darn good, cooked some last week. Freaking delicious.
They are soo good! I'll do a Calves Liver video at some point👍
Try chicken liver even better
I steam first with some red wine lid on remove same of its test and liquid drain any liquid
Add onion oil fry sort of I add some ripe tomoato or can tomato salt pepper 🌶 yummy
@@Summer-o7j Oh yeah, I eat chicken liver as well. Another favorite of mine are chicken hearts, man they are so good. They are a bit hard to find though.
@@moncreebrown948 and chicken stomach the best very chewing I mix both heath and Gilbert cook with onions tomato peeled just occasionally
Same said the contain lot fat once In While are ok enjoy
Good delivery..didn't waste time showing every step of the recipe,to the full. Certainly not drawn out and boring. Good man!!!
Thanks so much, I'm glad you appreciate it 👍 I don't want to waste peoples time 😊
This is proper british food. This is what the national dish should be.
Blegh!!! Liver is a filter for toxins.
I am South African, and it's one of our favourites as well.
Yep 👍 agree mate
oh come on, we eat a lot of liver with onion in Poland too.
@@KamilDylewski-if9cr See, there ya' go!
Onion gravy made with SMOKED BACON raises liver to a new level
Absolutely!! 👍Check this video out th-cam.com/video/PD1mK2XNsT0/w-d-xo.html
Love this dish. Liver onions, bacon, and mash great British dish.
Ohh yes 😋👍
Potato flour is a winner here with your livery goodness. It encourages a crust yet keeps things moist and pinky. Yeah nice..
Nice 😋 That makes sense as regular flour can scorch but Potato will get nice and brown...I don't think I have ever used Potato flour before, Thanks 👍
Great stuff, mate. Nice. Easy!
Thanks very much ☺
I always dip the liver in seasoned flour before frying - gives it a nicer flavour/taste. Also add a bit of smoked streaky bacon.
th-cam.com/video/PD1mK2XNsT0/w-d-xo.html This is my Gravy & Bacon recipe 👍
I just made liver and onions a few minutes ago for dinner and it was fabulous . I used turkey livers and for anyone out there who has never eating turkey liver in my opinion it is the mildest liver out there. It is more mild than calves liver, chicken liver or any other liver that I have tried. For me it's hard to find but I do manage to pick some up on a trip that I go on once a year and they freeze well . Try it I would love to hear from someone else who did
Very nice 👍I have not tried Turkey Liver though... Interesting!! I will try and find some 😋
Brilliant. Simple, to the point, delicious.
Thanks very much 👍I try and keep it simple and straight forward
I'm very excited to try this but with beef liver! Thanks this seems simple enough
My pleasure!! and yeah go for it 👍Infact, I will making a Calves Liver video in the next few months
Onion gravy is a must have with liver and onions
Not in my opinion but here my recipe anyway th-cam.com/video/PD1mK2XNsT0/w-d-xo.html
I like mine with a side of mash and mushroom cravy
@@infin1ty850That sounds perfect.
I made this today and it turned out great 😊
Ahh excellent!! 👍 Really glad you enjoyed it
Me too and it was yummy
Bloody fookin’ brilliant, Mate!
😋
Thanks very much mate 👍I have to agree 😂😊
so delicious🌷
Thank you 😋 It is a tasty classic!
In the 80s in east germany I was eating this every week together with mashed potatoes.
Nice 😋 I almost always do Mash when I have Liver, and aften Bacon on top
I thought you were living on strict rations behind the wall
@@Theimperialone-o2g Strict rations like during a war or something? Nope, we had enough food in the countryside.
@@ranulf8477 I thought the commies like to ration food and impose curfews and spy on everything and everyone
Nice vid
Marco would be proud
Thanks very much 👍 I would of loved to try the original from Harvey's
I've not had this since I was a kid. Im now 62 and I am definitely going to use this recipe
Good stuff 😊 Hope you enjoy it 👍
Just tried this recipe. It really worked, the liver tasted fantastic, which is not often something I can say about liver.
Awsome!! ☺ really glad to hear it 👍
Wow ‼️️‼️️
Very
Yummy
&
Very Delicious
Thank you 😊 I have to agree with you
Had this every week at school from the age of seven to eighteen. Loved every dish even though it was old beef liver which was overcooked.
I was the only kid in our school that touched it. The dinner ladies knew me on first name terms and always offered me seconds. One said to me once they don’t know what there missing out on !and this was early 80s 👌🏻
Really 😊 I had it a lot as a kid and yeah! often a tad over cooked, but I still loved it
Same 😂 I had loads of mates who wouldn't touch it... a few have been converted Lol
Before I watched this video. I was cooking Onions 🧅 and Liver the wrong way.
This excellent video saved me money, coking gas & time l; and it is Very Delicious.
Thanks Very Much!
Can I substitute AVACADO oil ?
Please give us more of these Easy receipies.
That's great!! I'm really happy to have helped 😊 I haven't used Avo Oil much myself but you can, another option would be a good rapeseed Oil 👍 and dont worry I will be making these video's until the day I die haha
Interesting. Imma try that in a min
Awesome! I hope you enjoy it 👍
Thank you, even if I still did it wrong in some ways, still delicious
My pleasure man! Well keep cooking and learning 👍😊
Fantastic recipe, you have earned a subscriber.
Thank you very much 😊 I'm glad to have you here
Never had lambs liver, love the recipe, thanks 😊
My pleasure Charles 😊 Thanks for the feedback
They are good for irons 🎉
Yeah definitely, I try and eat Liver once a week! 👍
That looks amazing it really does
Thanks very much 😊👍
I genuinely love liver and onions
You cant beat it 😋
I might try this recipe
Go for it 👍 I'm sure you will like it 😊
Mine was frozen when I bought
I baked in oven in a pool of worchestershire sauce butter salt n pepper I think I cooked 20 min at 400 degrees ans then flipped it over and cooked at 350 for another 15 to 20 minutes it was not chewy at all and the worchestershire soaked into it and gave it a great taste
use to have that as a kid, Mum would throw some bacon rashers in for a little extra flavor, haven't had it in ages. lambs fry and bacon was what we called it.
Ahh really, I had it loads as a kid with mash and bacon, and often gravy...it's unreal 😋
my moms favorite meal. as grotesque as it smells, im going to make it for her for mothers day and had to learn how, thanks for the video
My pleasure 👍 and maybe you could learn to love it one day 😂
Wow it's delicious ❤new subscriber 👍
Thanks and welcome 😊👍
perfect recipe for my Chester J. Lampwick cosplay club
I was gonna say it's a shame nobody made that Simpsons reference yet, then I saw your comment 😂
I can't find lamb liver here without going to some speclaity stores. in the States, so I generally do this with veil, liver. My technique is almost identical, only real difference is I like to serve with a side of mash and mushroom gravy.
Yeah I love it with Mash!! and often an Onion gravy 😊
I wonder if raising the cow as an alcoholic would change the taste of the liver in a meaningful way.
Sounds like a plan to me! 😋💯🤣
I reckon so haha
Brandy would do the job
😂
i mean, they give beer to waygu cows, don't they?
I season some flower and lightly coat liver then fry comes out lovely also leave liver in milk for a couple hours to make it less bitter
Yeah im making a video using the milk method 👍
@@thewestcountrykitchen6843Did you ever make it? Do you have a link to it?
This is why I adore liver and onions cooked properly, but of course use lambs liver👍every single person who has bad experiences of this dish is because they had calf’s liver as children.
I personally love pancetta served with the dish, but I’m a heathen 👌
Oh yeah Pancetta would work very well... I often have Liver with Bacon! you cant beat it 😋
Thanks!
Your welcome ☺ 👍
Can I use red onions too? The smaller ones. I’m asking out of curiosity because I am new to cooking 😅
Yes you can! It will be a tad sweeter but definitely go for it! 👍🙂
Better white
One of my favorite meals as is chicken livers. Yumm
Oh yes! 😋👍
Never cared too much for liver until I joined the military. Air Force cooks really knew how to make this dish.
Ahh really 😊 It is one of those things that needs to be cooked right 😊
I want to go to there.
You're welcome 😊
Some please 🙏🥺❤️
My pleasure
Add 3 or 4 spuds and you have a meal fit for a king
Ohhh yes!! or ideally for me, some Mash
" Turn your liver over, give it a little prod with your finger then let your liver rest for about five minutes."
Those were my doctor's exact words !
😂 I hope everything was Ok
lovely tutorial. My advice is to not use metal tools on a teflon non sticky pan. Scratching those chemincals from the pan is extremely toxic to the body if done repeatedly over the long term
Thank you very much 👍and yes, you're right, I generally wouldn't but I have defiantly been guilty on occasions
I had the liver last night
@@jimmyleeboggs9946 nice! Hope you enjoyed it
Ever tried boiling water with salt then dipping in your raw liver and boiling for 7 mins before frying with onions and green pepper? You'll love it.😊
I've not tried it myself but I will at some point 😊👍
No boil but steam with red wine lid on until remove all liquid
Proceed as yours after you boil y
I know people always talk about letting the meat rest - but doesn't it go cold, or lukewarm?
I like food so hot I can barely put it in my mouth.
Well the temperature is what dictates the "doneness" of any meat, a rare steak is rare due to the internal temp, so If you have any meat so hot you can barely put it in your mouth then it will be very over cooked and dry as a bone haha
meat wont drop in temp much at all in a few mins
Resting more specifically is to allow the moisture to re distribute throughout the meat if you cut straight into it the juices flow out of the meat leaving it dry 👍
Bludy lovely 🫡👌
Ohh yes 👍 Your not wrong... a classic
USA Phoenix, Arizona The 1st thing I do after it is thawed is soak it in 1 cup of butter milk per pound for at least 1 hour before cooking. Pat dry and season with salt, black pepper Korean course red pepper flakes and cut into 1 inch pieces and lightly flour and fry for about 2 minutes per side in about 1/2 inch oil or beaf lard for frying. Then I sauta my onion slices for about 5 minutes then add diced garlic at end of sauta then use that for garnish.
That sounds great 😊👍 Thanks for sharing the recipe
Gotta have bacon with it and a nice thick, rich gravy 🤤 😋
I often do David... Infact I made a video!! 😊 th-cam.com/video/PD1mK2XNsT0/w-d-xo.htmlsi=vkivCONy8zdplXtd
The first time I made this my young bride chose to make a cheese sandwich. Gingerly tried a bite, then stole half my dinner. Her mother always overcooked it.
😂 I bet she did 👍and yeah, it is traditionally overcooked in most households Lol
Did you peel your liver?
perfect video
Thanks so much 🙏 your very kind ☺
Dust with flour, brown, add water and make a gravy. Add back your onions and simmer. Serve over rice.
th-cam.com/video/PD1mK2XNsT0/w-d-xo.html This is my Gravy and Bacon version! 👍 I generally don't use flour much anymore, but you can and it works very well... I may try with Rice at some point
You're cooking liver medium to medium rare with pink in the middle?
I tried doing that once on the pan and got food poisoning :(
Oh no, nasty!! sorry to hear that 😔 I'd imagine it was the Liver itself, not the way you cooked it, I eat medium rare Liver at least once every 2 weeks and I have never had a problem... It's a shame, I'd say you should try again but get the Liver from a good Butcher and only if your confident to try
@thewestcountrykitchen6843 Maybe it was the quality of the liver (or it wasn't stored properly) but where I'm descended from, the liver is usually steamed/boiled until there's no pink in the middle. Salt and pepper is used as seasoning/dipping when the liver is served.
It's a bit tough to chew on and can be a bit dry, but no food poisoning.
Maybe the quality of the liver counts? It's a food that might be more prone to spoilage compared to regular cuts of beef.
I was taught not to put salt on liver before cooking it cause it would make it hard. Only put salt after it’s been cooked.
There are a lot of myths in cooking, I always season seconds before it hits the pan, and I have never ever had hard Liver, so your likely wrong there, but maybe if you season, and leave it for longer than a minute it may affect the consistency.... so no, just season as in the video 👍
Just made this dish, it was amazing! Thank you
My pleasure ☺ thanks for the feedback 👍
Like liver with bacon , mash onion, and gravy 😋
Ohh yes 👍😋 This is my Liver & Bacon with Onion gravy video th-cam.com/video/PD1mK2XNsT0/w-d-xo.html
Livah’
You know 😂
Strong Belwas approves
@@rangedlime good!! 👍😊 Cheers
How come I have to sign up , make a password , etcetera to get a recipe?
Because you get all my videos for free, you get all the recipes for free... your part of the deal is to subscribe to my channel and join the mailing list ...again all for free 👍
@@Haffy442 Then you dont sign up, its up to you
That's kind of a no-brainer, don't ya think?!@@thewestcountrykitchen6843
There are a lot of liver and onion recipes out there but I find yours here to be the perfect recipe and this is the type of liver and onion recipe that I was raised on. I'm using elk liver because that is what I harvested here in Arizona. Thank you for your gift here.. IT IS PERFECT!!! (and it is very appreciated!!!)
@@Haffy442give fake information
It was lamb liver very different to cow in colour and tenderness.
Yeah it is, Lamb Liver is a tad more gentle but Calves Liver is almost more creamy and smooth tasting... I love both, Infact there will be a Calve Liver video soon 😊
Salt after the liver is cooked not before as it loses moisture and becomes drier.
Yeah you can 👍 but to be honest the seasoning goes on seconds before it hits the pan so it doesnt dry it out at all
well no, because salting the onions when you start to cook them, stops them sticking to the pan and burning as the salt makes them release their moisture. So you have salt right at the start. And it doesn't affect the liver at all. Only if you cook it for too long does it become dry.
I like to cut smaller pieces and fry the liver until it gets quite firm. Just the way you are not supposed to cook it. But as i'm the only one at home who eats liver ... i can have it my way :-)
I know a few people that prefer well cooked Liver 😊 I always go pink but it's all good so long as you enjoy it 👍 thanks for sharing
Leave for 5 minutes? Nah i like my food hot.
It will be 😂 all meat needs to rest
Not hot enough for me though 😜
Liver and onions *licks lips*
@@chompxolotl239. Ooohhh yes 👍
Chester J. Lampwick approves
Why still use Teflon?!
The best for cooking I been . Use those for years but must be the original Teflon not the fake one
The original must fill heavy
Fake one are aluminium and are light in weight their are cheaper
Personally I think liver is best when it is almost burnt. All this cheffy talk about keeping it pink is nonsense in my opinion.
Absolutely agree
I always ate it week done........and then I tried it medium in a restaurant and have never gone back to the old boot leather method.
Put it in a bit of flour and crisp it up , that looks bloody raw.
You should try a nice, well done boot sole. 😂
We’re,s the mashed potatoes 🏴😳
Not in this video, but almost always on my plate... I will make another video where I show the whole meal 👍
I love the taste of liver so much, but I just can’t, CAN’T eat it with any pinkness in it. I can eat rare muscle meat, but not liver.
It is delicious!! A lot of people feel that way, It's just a case of getting the cooking right so it doesn't dry out 👍
@@thewestcountrykitchen6843 Just wish someone else could prepare it for the pan, I might not feel the same way. By the time I’ve handled and prepared it, the image remains 🥺 and eating bloody or pink liver is just not an option for me. I tried baking it direct on parchment, on low, in the oven for 30 mins the other night. Contrary to popular belief….it was not overcooked, was soft as butter…melted in the mouth and tasted amazing. Thanks for your videos 👍
Are liver and onions supposed to have a horrible stench? I couldn't get past it last time I attempted to give cooking liver a try and had to bin the contents of my frying pan. The smell put me off but I guess liver is popular for a reason so it must be delicious to billions of people out there. What on Earth did I do wrong...?! I wish I knew.
Did you solve the problem? Because I'm still doubtful about cooking this dish hahaha
@@victormisiti1207 Haha, no, not yet! 😅 My bright idea is to go to a much loved, highly regarded English breakfast cafe that specialises in kidneys, liver & onions...that sort of old school grub, in order to have a gold standard to compare my attempts to. I then will know what it ought to taste like, smell like and so on. Also, if I go to a cafe and get served this legendary gold standard liver and I find myself strongly disliking it due to smell and texture, well then I'll know it just isn't for me. I reckon that's the way to deal with all challenging, entirely foreign dishes; taste a master's version first then decide-- always have a first experience be a high quality one.
@@ciganyweaverandherperiwink6293 that's a good idea, hope it goes well, good luck!
maybe you can invite a few friends to cross-check. Because I hardly sense any stench from liver dishes, but I know a few people who simply cannot eat livers. But there is one tip, you can let the livers fully soak in the milk for 30-45 minutes and then rinse them. Milk would help remove the smells.
@@lamle5183 I did the milk soak thing and my attempt still stunk. I also bought good quality offal so I'm thinking it's just not the thing for me. A real shame as kidneys and liver are both really healthy. I'm going to find a place that is known for great liver and onions (won't be hard-- I'm in England) and I'll see how a 'gold standard' dish is made. Then I know if it's just not for me-- or I'll have to interrogate the chef after I've stuffed my face. Wish me luck, ha!
I soak the liver in milk overnight to neutralize the game taste.
I actually made a video about this 👍 I don't do it often, but for people who are not keen on the strong flavour th-cam.com/video/lhlhSPM_tCc/w-d-xo.html
If you don't like the strong Taste of liver try turkey liver it is very mild more mild than any other form of liver that I have ever eaten
Never let the live rest. Cook and serve. Otherwise great recipe.
Thank you very much 👍appreciated, But, you definitely want to leave any meat to rest
I don’t think I have ever seen lamb’s liver in the market….
Ahh really that's a shame... maybe try a butcher 👍 good luck
Nearly all varieties of liver can be found, almost always frozen. Ask your grocery meat manager if it can be ordered
Butah, Salt and peppah
That's right!!
Where’s Doug funnie
No gravy? It is not the same.
@@lesliewelch6551 I prefer it without, but this is the Gravy version 👍 th-cam.com/video/PD1mK2XNsT0/w-d-xo.htmlsi=HUok0Vj8-tVlUpa9
2 large onions per person...Really?
You can use less, but for a good hearty portion I would use 2, they cook down quite a lot 👍
Where’s the bloody baykun?
In this video 😂
th-cam.com/video/PD1mK2XNsT0/w-d-xo.htmlsi=gqw_Vy4EZvrFfeth
@@thewestcountrykitchen6843 thx
2 onions per person 😂😂😂😂
Give or take 😂
I’ve never seen a pro chef use a very cheap and crappy non-stick frying pan before. Even for cooking just onions.
Good recipe though
Thanks Adam, it is a cracking dish! 👍 but you'd be surprised what a lot of Chefs use at home 😂 trust me
You still have blood in the liver!
Liver and onions...NEVER.
My wife knows cooking and serving liver in any form is grounds for divorce in my home.
If someone is eating liver in a restaurant, I walk out.
Fairplay! But it's Strange that you watched the video and commented if you hate Liver 😂😂😂
@@thewestcountrykitchen6843 mans a professional hater 😂😂
For the f### sake you don't Salt liver before cooking you do it after or it willl get hard and lethery
Nothing new here.
Of course, you cant improve perfection... but keep up the commenting if you enjoy it 😊
Who eats raw liver? I would rather chew grass.
I duno who eats raw Liver? I cook it 😂
@@thewestcountrykitchen6843 The way it is described as still being pink is raw to me for sure. But I suppose people have their own taste... the recipe does look great - especially the onions. I hate the taste of liver. But apparently it is potent meat. Have a great day.
The onions r way over cooked and no flour or bacon fat
Thats not the way….
You're not the way 😂
Sorry mush but my Nan would be turning in her grave at your shambolic attempt at this working class dish ? As a nipper I had this quite a lot as it was a cheap healthy food ? Can’t re invent the wheel ? I’m glad you think this is the way to go ? Glad I’m old enough to know the truth ? You just crack on with this modern way ? I doubt f any nipper would even try this classic Denali’s h dish ?
😂😂😂 Yeah, OK 👍
Once again, very unprofessional Tats on display under the Chef sleeve. At what point is it not even a consideration anymore, much less a good example. Unappetising. Despite the tasty dishes.
haha they are 15 years old and desperately need some work... I'm not a Tat guy anymore! Thanks very much though, very tasty indeed
Liver , worst thing to eat
Strange you should watch a video about it 😂
No gravy.?
th-cam.com/video/PD1mK2XNsT0/w-d-xo.html This video is the Gravy one 😂👍
Where's the gravy??
This is Liver & Onions, there's no Gravy... this is my video for Liver & Onion Gravy th-cam.com/video/PD1mK2XNsT0/w-d-xo.htmlsi=INdTn_MlCIzbp2vo
Its Poland hack leave liver in milk this neutralize all acidic tastes make it more tender and neutral in taste for people who hate eating guts😂
I actually made a video about that 😂👍
For the f### sake you don't Salt liver before cooking you do it after or it willl get hard and lethery
Incorrect