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So I bought a big slab of fresh lamb liver...

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  • So I bought a big slab of fresh lamb liver...

    Now what do I do with it so that I can convince my family (and me!) to eat it? Anyone got any good recipes that disguise the flavour/texture a bit?

  • #2
    Watching post with baited breath. Just took out some sliced beef liver from the freezer. I have never had liver in my life! Make me a lover the first time around, homies!
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      My dh (the chef) simply pats it dry, slices it (1/4"-3/8" thick), coats it in masa harina (not primal, but gluten-free and it won't kill you in such small quantities!) adds salt & pepper and pan fries it over high heat briefly in butter or lard (a few min.) Delicioso!

      Here's a link to the Nourishing Traditions recipe:
      Recipe: Liver & Onions

      And here's a recipe to turn the leftovers into paté, if you wish.
      Ancestral Nutrition Coaching
      Pregnancy Nutrition Coaching
      Primal Pregnancy Nutrition Article

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      • #4
        Liver and onions is always good
        Fry off slivers of livers and sliced onion rings together in butter/lard etc until nicely browned.

        This with mashed potato and gravy used to be a weekly favourite in my house when I was a kid.
        If you're interested in my (very) occasional updates on how I'm working out and what I'm eating click here.

        Originally posted by tfarny
        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/

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        • #5
          I usually soak it in water for an hour or so (I think it gets rid of some of the "livery" flavor that I'm not a huge fan of), then pat dry and slice into two-inch strips.

          Chop up some bacon and cook it in a cast iron skillet, and when the bacon is crispy, pull it out and drain off/save all but a tablespoon of the bacon fat. Toss the liver in and cook for a few minutes in the remaining fat (not too long, you want it medium at most, otherwise it will be mealy), then toss the bacon bits back for a few seconds to warm up and serve.

          I've done this with both beef and lamb liver, and it's delicious every time.

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          • #6
            I'm a former liver hater and current liver enjoyer (though not desirer yet--working on that). I think one key is not overdoing to cooking. Dry, shoe leather liver is terrible. Have the heat high enough to get a nice crust on the outside while leaving the inside just a touch pink. Oh, and butter or bacon fat and grilled onions are a great help as well.
            Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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            • #7
              Fried Caves liver is the best thing in the world. I'm not sure how to prepare it but i highly suggest you find out if you want to eat liver. Further more if you or anyone has any interesting Recipes to share, share them here really fat foods

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              • #8
                liver stroganoff - rich, creamy and completely amazing. just throw in some onion and mushroom with a load of butter. when cooked take out then add the liver (literally for no more than 2 minutes) throw back in the onions and mushroom with some wine and some dairy of some kind. give it a few minutes for the alcohol to burn off and away you go.

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                • #9
                  I bought my first pound of grass-fed beef liver tonight. I am giddy as a schoolgirl for tomorrow's dinner, but I admit -- there is backup sausage in the fridge.
                  Steph
                  My Primal Meanderings

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                  • #10
                    I bought a package that has a lamb liver and a heart and I have not come to grips with it. I keep puttingit back in the freezer. I think I'll try the masa approach.

                    I just checked the NT recipe and it says to saute it for half an hour! Can that possibly be right for a 1/2" thick slice of liver? I'm thinking shoe leather and onions for sure....
                    Last edited by Adrianag; 04-28-2011, 11:58 PM.

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                    • #11
                      Originally posted by Adrianag View Post
                      I just checked the NT recipe and it says to saute it for half an hour! Can that possibly be right for a 1/2" thick slice of liver? I'm thinking shoe leather and onions for sure....
                      No idea what dry-heat cooking method wouldn't turn liver into carpet after 30 minutes. I saute for no more than 4-6 minutes a side, depending on how big it is...you want it just pink in the middle, and if it's your first time, don't be afraid to cut into it to see.

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                      • #12
                        The stroganoff idea sounds good, also this recipe (not your average) Liver and Onions « Edible Aria minus the flour (egg and almond meal maybe?) and this recipe http://www.marksdailyapple.com/forum/thread9579.html I might be able to get my kids to eat... Now I am getting hungry! I am not sure I am *quite* up to the traditional fried liver and onions idea, and the idea of rare liver kind of makes me want to throw up... I think I would probably be less grossed out by leathery liver than rare, bloody tender liver :P
                        Or the curry... now what to make???

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                        • #13
                          lily, don't think about what it is or where it came from, just think of it as MEAT. No different than chicken or a cheeseburger. It goes down easier that way! How do you think I came to like chicken hearts?
                          --Trish (Bork)
                          TROPICAL TRADITIONS REFERRAL # 7625207
                          http://pregnantdiabetic.blogspot.com
                          FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                          • #14
                            So I'm eating it now. Tastes like cheap steak. I cut it into smaller pieces and cooked it in EVOO, about 2-3 mins each side. Kinda wanting some veggies with it

                            EDIT: It seriously needs steak sauce! LOL
                            Last edited by Dr. Bork Bork; 04-29-2011, 12:01 PM.
                            --Trish (Bork)
                            TROPICAL TRADITIONS REFERRAL # 7625207
                            http://pregnantdiabetic.blogspot.com
                            FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                            Comment


                            • #15
                              OK, so this is what I did with it:
                              I crumbed it with almond meal, cracked black pepper, herbs and a pinch of paprika, and cooked it in bacon grease and butter, then served it with the bacon, sauteed mushrooms, courgette, onion and steamed broccoli. The girls and I tried one bite, couldn't stomach it. Dh loved it though! Me and the girls just ate the bacon and veges, lol.
                              Here's a pic (from my iphone):



                              So I guess plan b for getting liver into our diets is to hide it in ground beef, lol!

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