What is good source of vitamn A and how can you make lambs liver more palatble to eat.?!
I hate liver and don't know of any way to make it palatable, sorry.
Answers: Liver, sweet potatoes, milk, cantaloupe, spinach, apricots, carrots, mangoes, and butternut squash are all high in Vitamin A. In fact, all dark-green vegetables and deep-yellow fruits and vegetables have high amounts of Vitamin A. Vitamin A can be lost from foods during preparation, cooking, or storage. To retain vitamin A, serve fruits and vegetables raw whenever possible.
I hate liver and don't know of any way to make it palatable, sorry.
cut the liver up into chunks and cook it with bacon mushrooms and onions then add some gravy and serve with mashed spuds...........yum
Good sources of vitamin A are to be found in dark green vegetables and yellow fruits such as broccoli, spinach, greens carrots and on the fruit side, apricots. Animal sources are liver, milk, butter, cheese and whole eggs.
The second part of your question. The way I do lambs liver is to flash fry it in ground nut (peanut) oil (as this imparts no flavour like vegetable or olive oils do) on all sides and then braise it in the pan with rosemary and thyme.
Liver is not to everybody's taste and if any readers find it "bitter" a little tip is to soak it in milk (pig's liver in particular) for a short while before cooking.
Ah lambs liver.
A more delicate liver is hard to find,apart from calfs liver.
I like to slice it thinly,then saute some finely chopped onions and a bit of garlic in butter till theyre translucent,then add the liver,saute for a couple of minutes till it colours a little,then you put in a blob of wholegrain mustard and a tub of double cream,heat it till it bubbles then serve the lot on a couple of slices of thick buttered toast
Or instead of cream/mustard,add about a lemons worth of lemon juice,and a bit of the finely grated zest,and fry till nearly all the liquid has gone. Thats nice on risotto rice
The knack with lamb liver is not to cook it too long,the texture and flavour is best with it just pink in the middle
Its really nice done on a barby,coated in curry spices and left to marinade for a while first
Fry it - this is what I do. Cut it into pieces, and roll each piece is seasoned flour (about half a cup of white flour in a dish, with salt and pepper)
Get a plate ready, with a few sheets of kitchen roll on it
Frying pan, hot oil (preferably olive oil but does not have to be) roll each piece in the flour, then straight into the pan. Turn each piece after 2 minutes and by the time the pan is full, the first piece should be ready to come out - pop it straight onto the kitchen paper to absorb excess oil. Soon as it's all ready, bring it to the table.
This is the Italian way to do it, and traditionally its served with sage. Onions are good, too.
The best source of vitamin is liver and other organs such as kidneys, giblets, etc. Another meat source is herring fish.
Other good vegetable sources include: carrots, pumpkin, sweet potatoes, spinach, squash and turnips greens.
Chop the liver in small pieces. Braise it with onions and garlic. Add some cumin, black pepper, salt and lemon juice. Add a mutton stock cube and some water. Simmer until the liver is done. Add some finely chopped chillies and some fresh cream, stir until the sauce thickens.
Serve with mashed potatoes or rice and fresh green peas.
You can also slice the lamb liver into long strips and fry it in some olive oil with black pepper, soy sauce and lemon juice. Serve with mash and a brown onion gravy.
And of course, you can always liver-&-kidneys in a sour sauce. Its an acquired taste though and especially kids don't usually like it.
Its basically the same as the top recipe, just add vinegar to taste and add chopped up kidneys if you want. Oh, and leave out the cream and chillies.
if you hate liver, I doubt there is a good way to cook it.
sometimes people only think they hate liver cause they havent eaten it cooked correctly.
calf and lamb liver are your best bet,tender and mild to begin with.
slice thinly (if hasnt already been)
rinse well in cool running water,(tthe liver is a blood filter) and you want to remove as much of it as you can, I then soak it in milk in a bowl.for about an hour.remove pat dry.dredge in seasoned flour and fry slowly in butter or oil.
dont cook all the way through,remove from pan.
2 large onions sliced thin
1cup mushrooms sliced.
sautee the onions in the pan you used for the liver adding more butter or oil .when they begin to soften add the mushrooms .
lay your liver on top of the onions and mushrooms.
add 2 cups water or beef broth.and let simmer till the liquid cooks down.
serve.
the foods that have the highest vitamin A content are carrots and sweet potatoes. then green leafy things like spinach and kale.
also depending on whether youre in the USA or not and its availability where you are. V8 vegetable juice provides 40% of your daily requirement for vitamin A along with other vitamins.
peace><>
Vitamin A and Carotene promotes healthy skin and eyes. They can be found in carrots, liver, milk, hard cheese, butter, and fortified spreading fats, leafy vegetables and tomatoes.
Liver can be made palatable by first soaking it in milk for about 15-30 minutes then place it into a casserole dish with potatoes, carrots, onion any other veg, of your choice, a touch of salt and pepper, and gravy and cook on gas mark 4, electric 400F and 200C, until the potatoes are cooked. Gorgeous( we also add a few chilli flakes into ours and celery).
to make liver more palatable try soaking in milk overnight in the fridge as this will get rid of any bitterness associated with liver then just cook it as you normally would liver and onions liver casserole etc nice as for vitamin a most of the other answers have dealt with this and as for vitamin b well liver has a lot of that oh and if you see a green stain on the liver reject this as it has been contaminated with bile not poisonous but will not taste nice no mater what you do . it is just the handy work of a bad butcher
Vitamin A is found naturally in many foods. Each of the following contains at least 0.15 mg (which is equal to 150 micrograms -500 IU). See Recommended Daily Intake.) of Vitamin A or beta carotene per 1.75-7 oz. (50-200 g):
liver (beef, pork, chicken, turkey, fish) (6500 μg 722%)
carrots (835 μg 93%)
Broccoli leaves (800 μg 89%) - broccoli florets have much less- see below
sweet potatoes (709 μg 79%)
kale (681 μg 76%)
butter (684 μg 76%)
spinach (469 μg 52%)
leafy vegetables
pumpkin (369 μg 41%)
collard greens (333 μg 37%)
cantaloupe melon (169 μg 19%)
eggs (140 μg 16%)
apricots (96 μg 11%)
papaya (55 μg 6%)
mango (38 μg 4%)
broccoli (31 μg 3%)
peas (38 μg 4%)
beetroot[6]
Stir Fry Liver and Vegetables
Serves 2
Ingredients:
1x15ml spoon ground nut oil
250 g lambs liver, cut into strips
1 leek diagonally sliced
1 red pepper, deseeded and cut inot rough squares
100 g sliced closed cap mushrooms
1 red chilli, seeded and finely chopped
1x5 g spoon dried oregano
1 garlic clove, crushed
100 g spring onions, thinly sliced
grated zest of an orange and 2 x 15ml spoon juice
2x15ml spoons medium dry sherry
Method:
1. Heat 15 ml of the oil in a lrge non-stick frying pan.
2. Add the liver and stir fry over a moderately high heat for 3 minutes until llight brown. Donty cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
3. Tip the leek, red pepper, mushrooms, chilli into the pan with the rest of the oil and stir fry over a high heat for 2 mnutes. Add the oregano, garlic, and greens and stir fry for a further 30 seconds or so until the greens have just wilted and turned a bright green.
4. Return the liver to the pan, add the orange zest and juice, sherry, then season.
5. Toss everything together on a high heat and serve immediately.
Nothing - I repeat NOTHING - makes liver palatable to eat. [yuck!!!!!]