What's the least revolting way of cooking liver?

[WigWamBam]

OK, so I some lamb's liver which dh has begged me to cook for him. I don't cook liver very often (I'm veggie) and even then usually at arms length and screwing my nose up at it.

What's the least revolting way of cooking the stuff? It's no good suggesting that dh cooks tea; he would be guaranteed to use every pan in the kitchen and would forget to cook anything for me while he was at it!

liver pate?

the main thing with liver is it has to be as fresh as possible.

Otherwise, generally, I suppose I'd flour it a bit and fry it. It's traditional to serve it with bacon.

I used to quite like it cut up into cubes and fried up with some mushrooms and served in a pitta bread (cheapo student meal).

Thanks.

I don't think he'd go for pate somehow; I think he was thinking more of liver and onions or something.

I've floured and fried it before but don't find it particularly pleasant ... I guess I was hoping for some less hands-on ways of cooking it! I suppose even then I'd have to brown it first though.

I have some bacon - would I just fry that up with the liver and serve them together? Or do they need gravy and onions?

Sorry, am really hopeless with meat.

WWB - tell him you love him, but not that much

then bin it

yuck

Believe me, I'm very tempted

He doesn't ask for revolting stuff very often though and he puts up with not having meat all the time very well so sometimes I have to grit my teeth and indulge him.

He owes me big time though ...

With paprika and sour cream - hungarian style.

Or a la steak au poivre.

fry some onions then stick it in the pan and brown both sides, make a gravy around it with a stock cube serve with mashed potato and green veg

dh, who is a fab cook and likes liver, suggests you pop it in a caserole, with onions, mushrooms, tin of toms and some worstershire sauce. Cook for about 1.5 hours and serve with rice. That way you don't need to touch it verymuch at all!

I think you've got it with the bacon and onions.
Beansprouts are nice with it too for extra crunch.

Then do your gravy and cook with the liver. Just make sure you dont over cook it as I have done or it goes all dry and horrid.

Serve with mash.

ah yes onion and bacon fried then pop in the liver and brown sides make the gravy over it cover and simmer whilst making the mash

OK, so it sounds like liver, bacon and onions then.

How long do you simmer it for - just a few minutes? I know that overcooking makes it rubbery but not sure how long is too long.

The least revolting way is to get someone else to do it at least 100 miles away IMO !!

Is it lambs liver? or pigs?

Pig needs longer than lamb

If it's chicken liver I have been known to cut it up small and add it to bolognese

But really it's a no-brainer - walk away from the offal and don't do it !! 'tis the devils excrement

Fry it and smother it in onions

I love liver. get it fresh, fry it up with onions and bacon. Or maybe leeks and bacon.

the least revolting way to cook liver is to NOT cook it

Find a dog or a cat.

Give it to them raw.

They will love you and be your friend forever.

expat ... my cat would be delighted She has no teeth though, so the mess on the floor would be even worse to deal with than cooking the stuff! I might save her some (although dh will fight her for it all the way).

I'm with everyone who says that the best way to cook it is not to bother ... but it's for dh and I have to be nice to him sometimes ...

I have before me 'Jamie's Dinners' (from which I'm in the middle of cooking lasagne) which has a recipe for 'good old liver and bacon with a twist'
The twist seems to consist of putting some crispy fried sage leaves on top, as it does in about a quarter of Jamie's other recipes.

Tie a hankie or scarf round your nose , spray with perfume and then try any of the suggestions given...Oh yes and wear those latex gloves if you have to handle it or snip off bits of nerves..
Open all kitchen windows after cooking and spray with air freshener or put on the coffee machine .

Casserole with onions & mushrooms, oxo cube, dip the liver in flour first though, thickens the gravy and chop up some streaky bacon and shove that in as well. It's disgusting but tastes heavenly. Gas mark 5 for about 1.5 to 2 hours.

Another easy casserole with minimum handling: liver with streaky bacon, potato, onion, little bit of sage if you like and some vegetable stock (or veg stock cube and water. Bung in casserole dish, put in medium oven for about half an hour.
Me and DS like this a lot.

Very thinly sliced and fried in butter for 60 secs per side max. Would go well with onions - fry them in pan first then remove when you put liver in. Add some wine to the pan when liver has been removed to deglaze and produce lovely gravy.
Alternatively, cut into matchsticks and cook with onion and mushroom, adding some creme fraiche or soured cream and a little brandy as a stroganoff.

Beansprouts!

Put in Beansprouts!!!
Its gorgeous.

"Snip off bits of nerves"?? Snip off bits of nerves? Nobody told me I'd have to fo that ... where's the "Bugger that for a game of soldiers" emoticon when I need it?

Casseroling it sounds like a reasonably pain-free way to deal with it ... I think I'm pretty much settled on frying it with bacon and onions though.

I don't have any beansprouts, Nbg ... and as it will be a long while before I do this again the chances of me remembering for next time are very slim

Thank you all for humouring the veggie