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Aibu re Lambs Liver?

(61 Posts)
CocacolaMum Mon 18-Nov-13 11:53:12

1 husband, 2 kids (12 and 7) and I am in charge of the kitchen. I cook all meals (I like doing it) and like a lot of people I am feeling the pinch when it comes to food costs.

I have been looking into ways of cutting back on how much I spend at the supermarket and one of the major costs seems to be meat. I do tend to buy what's on offer and am not adverse to slow cooking but it still seems a lot of money so I have started fitting in a couple of vegetarian meals during the week.

I noticed though that lambs liver is not expensive (£1.70 for 450g).

I have horrid memories of liver and as a child it was the one thing I would refuse BUT I believe that was because it was always overcooked and was always made into a massive drama. AIBU to find a recipe which would allow me to serve Lambs liver (I say lambs because it seems to have the least livery taste) without actually telling my kids what it is they are having until they have eaten it?

Bloody love the stuff in this house, it's dirt cheap too.

I just fflour it then add it to fried onions to brown, bung some bacon in, add water.....cover and leave to simmer for 30 mins.

Serve with mash and veggies. The kids Hoover the stuff up.

CrispyHedgehogFucker Mon 18-Nov-13 11:57:59

nbu at all.
My mum used to put it in a casserole with onions, carrots and a tin of oxtail soup then serve it with mash.. twas lovely.

oldnewmummy Mon 18-Nov-13 12:00:07

We love liver.

Slice an onion and fry 2 mins. Remove from pan.

Add thinly sliced lambs liver, fry 2 mins.

Return onions, fry 2 more mins.

Sprinkle with parsley (I usually forget!) and eat.

From a very old and messy Australian Women's Weekly Cookbook.

MrsDavidBowie Mon 18-Nov-13 12:00:30

I love it.
I fry onions, coat liver in flour and panfry quickly, then add red wine and let it reduce...and fresh sage leaves.
Trick is not to let it overcook and go grey sad

HettiePetal Mon 18-Nov-13 12:03:17

Cooked properly, liver is absolutely delicious.

I still have nightmares about the solid, turd like lumps with veins in that we had with an ice cream scoop of mash at school. Bleurgh.

Liver, onions & mash done well is the food of the gods.

LemonEmmaP Mon 18-Nov-13 12:03:37

Another fan here, although we have it very rarely. My favourite is a liver risotto - probably not a risotto in the true sense, but liver cooked up with bacon, peppers, onions, sweetcorn, peas (whatever you like really), then rice added and cooked in stock.

limitedperiodonly Mon 18-Nov-13 12:22:11

I like liver. Try chicken livers too. They're even cheaper, soft and not livery-tasting either.

Don't know you'd disguise them as anything else though.

Lilymaid Mon 18-Nov-13 12:29:05

It is also great in a stroganoff. Cut thin slices into matchsticks. Chop and onion and some mushrooms and fry them, then add the liver. Add a little flour then some stock (chicken stock from stock cube) and a squirt of tomato sauce ... a little sherry is nice too. Bring up to a simmer, then add some cream/sour cream/creme fraiche and serve with rice.

Greatdomestic Mon 18-Nov-13 12:32:26

I absolutely love it but my DH won't have it in the house as he can't stand the smell of it cooking.

It was a weekly staple when I was a kid, just floured with some caramelised onions, roasties and green veg. I'm slobbering just reminiscing about it.

dozeydoris Mon 18-Nov-13 12:33:16

I'm very fussy, though, about the veins etc running through it and take them all out, it means the pieces of liver are quite small but then just cook them for a few mins. I fry bacon first and take them out of pan, then the onions until brown and take them out to keep hot somewhere. Then fry the liver, then sprinkle flour and use oxo to make the tastiest gravy ever, stick everything back in and serve up.

Greatdomestic Mon 18-Nov-13 12:33:28

Lilymaid, that sounds really tasty.

Shallishanti Mon 18-Nov-13 12:34:46

you can make pate with it cant you? (veggie here)- that would be cheap and nourishing lunch

wonkylegs Mon 18-Nov-13 12:35:18

Personally don't like liver (not a huge meat eater anyway) but often lie by omission as to what's in family dinners. It's amazing how my 'fussy' nephew seems to eat stuff when he doesn't know it's there.
There are only a very few things that DS really doesn't like and I'm happy to cater for that as long as he's actually had them first.
I'd find a good recipe and try it although I wouldn't force the issue if it's truly not liked.

Sallyingforth Mon 18-Nov-13 12:37:28

Liver is great and very nutritious. But it is not advisable to eat frequently or in large quantities. You should avoid it altogether if pregnant. The high levels of vitamin A can be dangerous, and liver often contains toxins that the animal has consumed.

Tulip26 Mon 18-Nov-13 12:45:40

I buy it for my OH, it bakes very well in the oven for about 20 minutes at Gas Mark 6.

SparklyFucker Mon 18-Nov-13 12:48:43

Another relatively cheap cut is pork cheek - it works brilliantly in slow cooked casseroles (2hrs or more at 160c) and is only about £3 a kilo, a third the price of diced pork leg/shoulder!

Feminine Mon 18-Nov-13 12:49:03

chicken liver is pennies too.

Very soft.

saulaboutme Mon 18-Nov-13 12:50:45

I love it too, my kids won't eat it though. I think I've bloody spoiled them. My favourite was pigs liver!

DH loves calfs liver, expensive so not in the house, and I love chicken livers. Growing up my mum would season with flour and fry it in onions. we'd eat it with mash and some veg. Very good to have on the menu and full on nourishment.

MILLYMOLLYMANDYMAX Mon 18-Nov-13 12:58:48

Full veggie here, definitely the way to go to save money. We buy quorn products amongst other things. We spend no more than £45 on shopping including cat food, cat litter, shampoo, toothepaste and detergents etc.

hanette Mon 18-Nov-13 13:14:50

my mum used to serve offal and call it 'chocolate meat' when I was a kid - am a liver fan for life now!

5Foot5 Mon 18-Nov-13 13:19:17

Another liver fan here. One of my favourite recipes with liver is to cut it in to quite thin strips then toss in flour with a few dried herbs and a little sugar added. Lastly toss in some lemon juice and then fry quickly - it should only take a few minutes if you have cut it sufficently small. I used to cook that for myself as a student and then serve it with a savoury rice I had made from mixing cooked rice with a little grated cheese and chopped tomato.

tb Mon 18-Nov-13 13:41:13

Ox liver's good, too and even cheaper. If you soak it in milk a little it takes away any bitter taste.

Btw, when it's served, it should still be floppy, not rock hard and stiff.

Clobbered Mon 18-Nov-13 13:44:14

I seem to remember doing a recipe with liver and mince - I"m guessing you could mash up say chicken liver and add it to mince to stretch a shepherd's pie?

AdoraBell Mon 18-Nov-13 13:53:43

YANBU and I'm sure if it's cooked well it will be nice.

I remember chewing my way through thick tough slices of liver which could not possibly have come from anything as small as a lamb. I can't even look at liver now, but try some of the suggestions and see how it goes.

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