Aibu re Lambs Liver?

[CocacolaMum]

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?

[Gatekeeper]

I like it with bacon, onions and an oxo cube dissolved in hot water, cook slowly for about 45 mins until tender and delicious. The gravy made form cooking offal is sublime. Served with buttery mash and dark green cabbage

[limitedperiodonly]

ebay

I really like it that way. You just have to get everything prepared in advance because the timing is a bit tricky. But even if you don't do that recipe, it might help solve your frothy problem.

I've rewatched it and I forgot to soak the liver. It turned out fine anyway, but I prefer to do it with calf's liver (expensive) or chicken livers (really cheap) because they're softer and they're milder, if that's what you like.

[limitedperiodonly]

Bugger OP.

But lots of people hate offal. I think it's all valid - people don't like the texture or the flavour but the biggest thing is the connotation. To many people it's suspect and cheap and they literally cannot swallow it.

I agree with the previous poster who recommended vegetarian curries. I've neglected them lately but I'm going to go back, not just because they're cheap but because they're really nice.

[limitedperiodonly]

btw I'd have eaten your afters too

[limitedperiodonly]

And ebay I only use parsley because I don't have chervil and sage knocking about and it still works out great.

You can squeeze a little bit of lemon juice on it too to cut the richness.

And the sauteed potatoes are fantastic for eating with other grilled or fried meat.

[trufflesnuffler]

love it snufflesnufflesnuffle.

smothered in garlic, chilli and mushrooms. Damn it I'm on a fast day and this thread just pushed all the wrong buttons.

[GhostsInSnow]

limited its odd because its more the texture which bothers me with kidney (though Liver doesn't, told you I was strange). I love Steak and Kidney puds from the chippy but I'll pick my way around the kidney.

Heart I just cant get past this vaguely heart shaped, tube filled lump the butcher hands over

[ebayauctivahelp]

Thanks limited that Raymond Blanc liver looks lovely. I may have to try it - have bookmarked the recipe!

[TheRealAmandaClarke]

Liver and bacon tonight for DS.
Fingers crossed.

[limitedperiodonly]

No, juice whatever you do, kidneys and hearts are always a bit rubbery whereas liver doesn't have to be.

So if you don't like it, you're never going to and there's nothing wrong with that. I loathe the idea that you're supposed to eat stuff you don't like - especially if you're a child.

I find eating the finest oysters like swallowing snot and no one's going to break me of that. Because I'm an adult I can say so.

My mum likes the flavour of steak and kidney but will carefully leave the kidneys on the side of her plate.

I'll let her off because I'm a lovely

However, she insisted on me eating kidneys because she was worried that I was a weedy child who needed building up. Luckily I liked them then and still do, though I cook them a bit more gently than she did

My mum regards offal as necessary medicine that's GOOD FOR YOU rather than being nice to eat.

BTW can I recommend brains fried in butter and capers and finished with parsley and garlic again? Creamy yet firmish. Gorgeous. I also like sweetbreads done the same way. Same sort of thing. Bit firmer. Crusty bread to mop up.

I'd definitely make it as a zombie