Regardless of the negative comments it work for you and it works for me. These days we see so many meals spoiled by high class chefs. It's so good to see honest home cooking. I had to stop half way through and get something to nibble on you made me so hungry. This is how it should be done and how I will do it from now on. My thanks to you.
@@007vauxhall we were all brought up on home cooking.A meal was made and you ate it and I did same for my children yet now they choose what they want to eat.x
My family all hate liver and onions🙁. I get so frustrated, they won't even try it. The only time I get to eat liver is when it's on a menu in a pub / restaurant. After watching this video, I am going to cook myself liver & onions and sod the rest of them!!!!! They can have beans on toast😂😂😂😂
Geraint H I used to hate it but as I got older I absolutely love it as I do Ox kidneys and lamb kidneys. But you have to be honest, it's a bit like blue cheese or marmite. An acquired taste I'd say!
Same boat I'm in. None of my children enjoy liver n onions nor do any of my friends. It's a chore to cook it only for myself, since that means I must cook two meals, one for me and one for the others. The elderly lady that I care for claims she loves it so maybe I can cook a meal and we can enjoy it together.
Yes, I am in the same boat ! . . . My Mother use to make delicious liver and onions . . . All my friends can't stand even look at liver let alone try it ! . . . Saw some liver at the grocery store the other day and couldn't resist . . . Had it tonight . . . It turned out amazing ! . . . 😊 . . . They don't know what they are missing ! . . . 💖💖💖
I'm living in france at the moment. Made this recipe and it was bloody delicious, at least as good as the Kershaw's version that I like to buy in the UK. Authentic granny recipes are nothing to be sneezed at - thanks for sharing yours. I look forward to eating the rest tomorrow!
This is the best recipe. So simple and straight forward and absolutely relish! Thanks for posting it. We had it tonight and cooked enough so we can eat it ‘marinaded’ tomorrow!
Looked delicious. I do mine like my mum taught me similarly to yours and it's very good also in a crockpot with fried onions. I add a couple of knobs of butter to the mash and eat it with peas ir green beans. Yummy!
Should've said, love the recipe. I never knew flour was used when cooking liver. Will be trying this recipe soon. Thanks so much for sharing this with us.
I remember that being one of the staples I used when I first moved out of the house. I learned from my mom to dust the liver with flour first as you mentioned. I found I cooked it on too high of a heat sometimes and it came out tough, the flavor was still good though. This made me want to fix up another mess of it. I stayed away from it all these years because of the cholesterol hype but I think the other health benefits justify me having some of my comfort food from my childhood....
I’m so glad I came across this. I’m from Bermuda and my grandmother loved making liver and onions too. Having this tonight with the missus and maybe the kid too
All the best recipes come from grandmother's lol. Nice one, haven't had liver and onions since I was a kid. They used to serve it at a local cafeteria but it has since closed. I miss that place lol. Will have to try this recipe sometime and see if it tastes how I remember it :)
Greetings from Scotland. I haven't had beef liver since I was young 40 years ago. Sadly my mum passed 10 years back. I used this recipe today and my goodness it was brilliant. I slow cooked as you said and the liver was lovely and soft. Thank you 😊 👏
I love pork liver, bacon and onions! I was annoyed once to find I'd forgotten the onions so substituted with a packet of stuffing mix sprinkled in between the layers plus gravy and everyone loved it.
Just did your grandmother’s recipe absolutely delicious definitely do it again. I won’t bother with the other way where I’m frying the onions or first and there was only a little bit of oil in it. Thank you so much.😊
I've had me lunch and that still made me hungry! Great video Paul, thanks for sharing. I'll try your method next time using lamb oxo's but I will also use a glug of balsamic vinegar too. All the best to you. Carl.
Liver is very popular in South Africa. When we slaughter a beast, we rip out the liver and toss it on the coals. Only men who helped with the butchering may relish the seared liver with coarse salt.
in Ireland when my dad a couple of neighbours helping to kill the poor pig their reward afterwards was the fried fresh liver nowadays they have to take the animals to a butcher by law
I used to make it a lot when younger. I use lambs, coat it in cornflour. Dissolve the oxos in boiled water, used to use Bovril cubes before they started to muck about with them. I fry the onions first partially then add the liver at the other side of the frying pan. Once liver is half cooked, stir them all together. Add the water with oxo. I put either a pot lid or tinfoil over to help it and leave it for about ten minutes. You could remove it from the heat if you wanted at this stage. All nicely thickened. I can’t tolerate potatoes very much so probably have either a tiny amount or none and have birds eyes peas. I sometimes added a tin of Napolina or better tinned tomatoes and simmer with a bay leaf. Have you considered making a steamed pudding the proper way?
As an adult I have never had liver and enjoyed it, but when I was a kid my great aunt made it from an old recipe and I've never had it come anywhere near that since. I'm going to try it your way mate and see how it comes out. Looked very similar. She used all the traditional recipes, and wartime ration based things. I recently found her biscuit recipe book and was able to recreate some of her biscuits that I loved.... She must have modified it somehow as they weren't quite the same but near enough. Rose tinted taste buds perhaps lol hope you're well have a lovely easter Sunday
Proper English way of cooking liver and onions. Simple and delicious way of cooking. I've got some liver few day ago and I'll be cooking axactly your way .thanks for the video😊 .
I first tried liver 30 odd years ago as a kid, threw up and vowed never again!! Saw your recipe, and thought I'd chance it. Wow!!! Absolutely loved it! Great job 👏
All we needs now is some fava beans and a nice chianti ........... Looks blooming marvelous. Gonna try this one with the lambs liver especially sliced thin like that. Ive had liver before (in spicy curry form) but I end up just mopping up the gravy and leaving the meat as it always turns out quite tough. The way you did it here, it looks like steak. MMMM, delish!
I’m in a hospital bed at home after a stroke last May can’t walk or hold cutlery so cooking out of the question, Mum made her gravy with bisto in the cooking pan, heavenly.
I love Liver and onions. It's a dish that can be made basic, pub chef,restaurant chef, pro chef style. I've whipped this up quickly and enjoyed it, but I've also spent ages on one too and both great
Very lovely how you cooked this liver & onions. This is the way I LOVE to cook liver & onions.. You enjoy as it so healthy.. Love & light ..Peace be with you. The old fashioned i love..
Now that's what you call good old fashioned proper food cooked well, nice one Paul. Steamed Salmon for us tonight with it being Good Friday. I hope you have a lovely Easter x
I love liver and onions, but have never tried to cook it. But, I will be following this brilliant, no nonsense recipe in the next few days! 😉👍 Quick couple of questions: 1. How long did you simmer it for? 2. Have you tried freezing the extra portion? Cheers!
I simmered it for about 20-30 mins, and yes I usually tend to make a pan full, with the intention of freezing one or two portions, as it's only me that eats it. Hope you enjoy it, and many thanks :-)
Excellent. For my taste, I would add a touch of teriyaki sauce for a bit of sweetness and perhaps a teaspoon of tumeric to help give it a bit of a golden color. Can't wait to try your recipe!
the way i do it season the liver on a plate of flour with salt and pepper ,blanch off in the frying pan and brown off put it a pyrex dish with onion , beef stock dash of worcester sause then in the oven for 20 mins,serve up with rougly mashed potatoes
We need a printable recipe please ? My Geodie grandmother and my mother used to make this and i have always loved it. Mind you, both of them put flour on the outside before cooking in the pan ..... either way works good , love it !
I've had and enjoyed liver sense childhood,but it was cooked by being seared,like shoe leather .I'll be cooking it your way from now on.Thanks Connecticut,USA.
After watching this video this is how i do mine and i love it and ive even got family to try it and enjoy it after they said they hated liver so thanks for video
Bloody good stuff i'm from a big family & grew up with having ox liver once a week a cheap meal that went round us all & i still buy it from time to time the only one in the family that does. A lot of people i know & work with i always tell them when am having liver for my tea & they screw their nose up lol i liked your video by the way
i wanted to take a moment to thank you for this tutorial. your grandmothers recipe is absolutely wonderful. i would like to ask you about some other traditional recipes from the British isles.
Has anyone tried chicken livers? They’re tasty. Dip in cornflour though as they’re so small. I cook in a gravy. Used to fry for my cat who loved them. Mum used to cook Devilled Kidneys, the smell still turns my stomach.
interesting, but I always wash the liver in cold water first and check for any bits that need to be removed (especially the green bits that you do not want to eat, since those are the gall bladders)
I love liver and onions, here in the states we tend to use a type of dry gravy near the end to thicken up the liquid, could you please tell me what the black powder was that you crushed on top of the liver was, sorry i did not understand what you called it, thank you.
It takes me about one hour...and if you make more than you need, and have it the next day, it tastes 10 times better....as it's marinaded overnight...lovely.
I love your way of cooking liver and have been watching a lot recently since I have some from a butchered beef to use and like you I am the only one that likes it. I have one question thought and it's probably a stupid one but what is OXO? I am not familiar with the term. Is it like a bouillon cube?? Thanks. I plan to try this as soon as I find out what this magic ingredient is! lol
Just tried it. Great! Easy, quick, nutritious, tasty. (not to say very good value) What's not to like! I used ox liver and had it with boiled frozen mixed vegetables and ready made microwave mashed potatoes. I looked up a liver recipe because I have been diagnosed with anaemia and liver has lots of iron and so good to add to my diet for the condition. The gravy onion recipe could just as well be used for sausage and mash.
when I was a kid my mom use to make steak and onions same recipe as her liver and onion and tomato recipe so I'd get home from school and think we were having steak and onions for dinner until I'd bite into it and realize it wasn't steak but liver I had to eat it and finally got used to it.
I'm going to try this with beef liver... After soaking it in milk. I'm also going to try it with chicken thighs for rest of family. Only change will be using chicken oxo. I think it might work. Any thoughts?
Thanks for this, I'll try it. Every other recipe I've seen advocates frying liver 2 - 3 minutes each side. How much water from the spuds did you add? A specific amount, or just enough to cover the liver etc.? I tend to make watery gravy and it's always a problem for me. So, just to clarify, you didn't put a lid on the frying pan at any point? Also, the potatoes were gonna take about 25 minutes, I think you said. So, the liver must have been simmering for 20 minutes too right? I would appreciate it if you would reply as I'd like to try this next week. Thanks again.
Hello, I just added water from the spuds enough to cover the liver, it reduces as it cooks, yes the potatoes took around 20-25 mins, keep testing them with a cocktail stick if you have one or a knife, once it goes through the potato smoothly they are ready. If you want thicker gravy try adding some flour to water, mix it up, then pour it bit by bit into the liver and onions, until you reach the thickness you like, hope you enjoy them when you make them. Thanks.
