Can you cook lambs liver in the oven, (gas). If so, whats the best way to do it?!
Answers:
I'm a chef
Depends how large your pieces of liver are!.
Following guidelines are based on 3inch by 3 inch pieces!. If larger, adjust cooking time slightly!.
Its general best, to start them in a fry pan, medium heat!. No need for flour, just a little oil, and butter if you want a richer flavour!.
1!. Get your pan hot first, then add liver!.
2!. Saute for about 1 min, then turn!. Seal up on all sides,
until dark brown all over!. Turn heat down, if starting to burn!.
3!. Transfer onto a baking tray, and into a pre-heated @ 200 C
GM6!.
4!. Cook for 10-15mins!.
Liver is best served slightly pink!. Although some people don't like sight of blood, so cook a little longer if this is the case!.
To test if cooked!. Just press the liver, it sound feel tender!. Similar to testing the doneness of steak!. If you press it and it feels slightly spongey ( the meat bounces back when you take your finger off!.) Its done!. If your not certain, just cut into it!. Juices should run out, and inside should be slighty pink but not raw!.
If its tough, and dark all the way through, its overcooked, but like I say some people like it like this!. (older folk)!. 30-40 mins cooking time is way too long!. It will be tough as old boots, and no justification of the taste of lovely dish!.
For a delicious sauce, to accompany your liver:-
1!. Take that fry pan, you had!. Don't wash it out!. Its full of flavour!.
2!. De-glaze it with a little red wine, or port!. Pour the liquid
straight in, and put it back on the heat!.
3!. Reduce it for a few minutes!. Whats happening is the cooking
liquor is bringing up all the little bits of liver, which is packed
with flavour!.
4!. Pour this liquid into a jug, and set aside!.
5!. Now fry off some sliced onion and bacon in the same pan
(again don't wash it)!.
6!. Add the retained liquor, add a little gravy!. cook for 1-2mins!.
The wonderful thing is!. You can make the sauce, while the liver is in the oven!. Then pull the liver out, serve on top of mashed potato, and bang the sauce straight on top!. MMMMmmm!. Simple but delectable!.
I hope this helps!.
Www@FoodAQ@Com
Depends how large your pieces of liver are!.
Following guidelines are based on 3inch by 3 inch pieces!. If larger, adjust cooking time slightly!.
Its general best, to start them in a fry pan, medium heat!. No need for flour, just a little oil, and butter if you want a richer flavour!.
1!. Get your pan hot first, then add liver!.
2!. Saute for about 1 min, then turn!. Seal up on all sides,
until dark brown all over!. Turn heat down, if starting to burn!.
3!. Transfer onto a baking tray, and into a pre-heated @ 200 C
GM6!.
4!. Cook for 10-15mins!.
Liver is best served slightly pink!. Although some people don't like sight of blood, so cook a little longer if this is the case!.
To test if cooked!. Just press the liver, it sound feel tender!. Similar to testing the doneness of steak!. If you press it and it feels slightly spongey ( the meat bounces back when you take your finger off!.) Its done!. If your not certain, just cut into it!. Juices should run out, and inside should be slighty pink but not raw!.
If its tough, and dark all the way through, its overcooked, but like I say some people like it like this!. (older folk)!. 30-40 mins cooking time is way too long!. It will be tough as old boots, and no justification of the taste of lovely dish!.
For a delicious sauce, to accompany your liver:-
1!. Take that fry pan, you had!. Don't wash it out!. Its full of flavour!.
2!. De-glaze it with a little red wine, or port!. Pour the liquid
straight in, and put it back on the heat!.
3!. Reduce it for a few minutes!. Whats happening is the cooking
liquor is bringing up all the little bits of liver, which is packed
with flavour!.
4!. Pour this liquid into a jug, and set aside!.
5!. Now fry off some sliced onion and bacon in the same pan
(again don't wash it)!.
6!. Add the retained liquor, add a little gravy!. cook for 1-2mins!.
The wonderful thing is!. You can make the sauce, while the liver is in the oven!. Then pull the liver out, serve on top of mashed potato, and bang the sauce straight on top!. MMMMmmm!. Simple but delectable!.
I hope this helps!.
Www@FoodAQ@Com
this is what i do,shallow fry the liver coated in flour for 5 minutes,put in a casserole dish with sliced onions and some lightly grilled bacon cover with water or water and an oxo cube,cook on gas mark 4 until the liver is tender and the onions are cooked!.stir in some gravy granules until its fairly thick and serve with mashed potatoes cabbage and carrots its a lovely meal real comfort food!.Www@FoodAQ@Com
My mum showed me how to cook this years ago!. the best way is to slice the liver quite thinly and cover in seasoned flour!. Fry quite quickly, but don't over cook it as it will be hard!. This should take about 15-20 mins!.Add onions obviously near to the end of cooking time!. (to see if they are cooked or not just push a sharp knife into a piece)Www@FoodAQ@Com
lambs liver should be fried cos it only takes minutes!. in oven takes longer and the taste is not so nice, texture is soft rather than firm!. add onions, gravy granules and water to make stock!. cook for half hour gas mark 5!. or just put on tray in oven on high heat and turn several times until cookedWww@FoodAQ@Com
it's best to fry it!.
cut into strips, fry with some onions(to give abit more taste) and abit of butter, add meat stock(chicken, beef, turkey flavour etc) and wait until liver is brown
Hope this helps :)Www@FoodAQ@Com
cut into strips, fry with some onions(to give abit more taste) and abit of butter, add meat stock(chicken, beef, turkey flavour etc) and wait until liver is brown
Hope this helps :)Www@FoodAQ@Com
Yes they can be, though i would shallow fry them covered in flour to seal the meat 1st, cook them @ 200oC along with juice for 30-40minWww@FoodAQ@Com