Living in England as a child liver was served quite often because it was a cheap meal. In Australia I used to make it with onions and bacon but no one else liked it. Now I live alone so can't wait to cook your recipe - it sounds delicious! Some others on RU-vid look awful.
It had been 40 years since I had liver and I had never made it. Since I discovered that I had moderate anemia, I decided I needed to up my Iron. I was a bit nervous to make it because I was sure it would taste horrible. But, much to my delight, your recipe was fabulous! I followed it exactly and was thrilled when it turned out so good. Thank you for your humor and your inspiration!
this is a big comfort! Similarly I've had problems off and on with anemia and recently recovered from COVID..and apprently it can sometimes make anemia worse! so i'm really sick of taking the heavy stomache hurting pills and today is my first day of really trying liver. I'm a little scared, LOL
Everyone I ask say their Primary schools in the 70's (when lunch was cooked from scratch on the premise) had put them off liver. But when i cooked this meal now, people all want some, so i put it in freezer containers, plus I cook for my elderly neighbour who loves it. What I would add Is anyone that uses blood thinners or people with thin blood should only have 100grams, maybe less if Kale is used along side the mash. TY Keith for your videos, I used alot of them 😃
This is how I remember liver bacon & onions, looks superb just the way I like it, will bookmark this video so that I can refer to it regularly in case I forget how to cook it lol, being 72 I'm likely to do that 😅
My parents once had a cat called "Blackie" who would eat nothing else apart from raw ox liver. He was a lovely cat but his breath smelt like a volcano! Looks very nice Keef, and I must admit it's lambs liver for me every time.
I had made this before (before the year 2000!) and never had such a simple recipe as you show here, I used to add mushrooms which probably are unnecessary and didn't coat the liver in flower either. I used to like it but for sure it didn't look appetising. Small tip to save waste, coat the liver in flower first and use the remainder of said flower to thicken the onions in the pan. Thank you sir, liver and bacon shall be on the menu tomorrow, I can't wait! Pax.
Yo Keef - further to my last message. Whenever I’m in London (UK obvs) I go to the Delaunay restaurant. I order liver and bacon - it’s superb never ever disappointed. I really like your straightforward unpretentious cooking. 💪👍👍
Keefy m'boy, I've been avoiding cooking liver for decades, tho I do love it. I think you've given me the confidence to tackle it, so, one chilly night this winter, I believe I will.
Thanks. I just spent 16 weeks in hospital and we had this every third Monday. I've to stick to my meal plan and had.no idea how to cook this so Thanks so much. It looks super easy. I used to have mine with mash and grilled tomato in hospital, but cabbage would also go well. I subscribed in case u do more videos for recipes. 😊
Liver almost impossible to buy here in Australia but I eventually found some lambs liver. At last I can try one of my old favourites. As an ex-Pom, I really miss it. Can't wait to try out this recipe.
OMG Keef! I didn't know that I was a hardup peasant until I started watching your videos but hey this basic tasty food is for me.Who wants to live on peashoots?
Spot on video, liver makes a great change. I love salt but the amount in stock cubes is massive. Most are around 50% salt and again most contain no 'stock' whatsoever. My daughter said make your own so I save every bone we get, render them down so that it sets like a stiff jelly. I add herbs like thyme, garlic and anything that I fancy. Sometimes I mess thing up but not often. I use a Brillo pad. I have also had mixed results with the quality of liver from most supermarkets. We have a dog and it's so cheap.
I cook this here in Thailand at least every couple of weeks. I use pigs liver as Lambs liver is not readily available here. I soak it in milk as you say. Cheap and delicious. What about a liver and bacon provencale recipe, Keef? A posh name for liver and bacon casserole. I can smell your liver and bacon from here. 👍👍
Hi keef a big ty to you both for doing the liver and onions the only problem was Mr m put to much flour in it how much would u say goes into the pan with the onions. Ty Next we are going to try one of your chicken pies. Ty again love Varna and Mr m xxxx love to Mrs keef cooks
I love liver, but here in the US it's essentially impossible to find lamb's liver. Beef and chicken, yes. More seldom, pork. And very rarely, veal. I will try this with either veal or chicken liver. In fact, chicken livers and eggs over easy are a staple at my week-end breakfast table. It's a sort of a family tradition.
I've noticed that liver that hasn't been frozen is far nicer than the previously frozen stuff, (both from Tesco). Thanks for doing this, I grew up with it, and keep forgetting how much I like it! Sometimes I add a half teaspoon of Bovril if it is a bit bland. Yum! I will follow your example and cook my onions longer.
KeefCooks I've noticed that most of the liver in Tesco says " previously frozen" in small letters on it. Sometimes they have fresh which has more taste. I then take half out and freeze in a ziplock bag.
Well done lad thats what i like to see proper homemade cooking ,made as it should be no messing about & not a lot of waffle - talking crap, So well done Keef.
Ooh I do enjoy a great plate of liver and onions..... You are so right though Keef so few people will even try liver. My mum used to make burger patties from liver and bacon they were superb 🤤😋 far better than the normal old patty 👌🇿🇦
Hi there from the States, I’ve been obsessively watching your channel and love it, thank you! I was wondering the main oil you use for frying like your onions. It seems like a lot of british cooking and such uses a bunch of oil doesn’t this make things unhealthy? Oil in the states have a lot of confusion behind it with all the food laws and labeling lies etc.
The standard oil I use would be sunflower or 'vegetable oil'. It's considered a lot healthier than things like lard, tallow, animal fats in general. I don't actually worry about 'healthy' food - all things in moderation has worked for me so far...
I love liver an onions my mom use to make it all the time she also used cream of mushroom soup in her liver an onions an rolled the liver in flour so it would make it's own gravy as it cooked slow an low an it come out so tender u could cut it with a fork but I didn't know that it was an England dish
Love the authentic recipe here just never had it with bacon :) and the sides are also very traditional especially saving some cabbage water for a drink aha
My family love liver and onion bacon. I usually season the flour and add some dried mixed herbs. I really have to be in the mood to eat it. They also like stuffed lambs hearts - I don't. Perhaps your viewers might like to see you make that recipe?
Went this route with a small variation using Bisto granules, bloody lovely! BTW I live in Thailand so used pork it was fine, just do not over cook. Ta muchly!
I love liver but haven't been able to make it properly. This looks delicious! Unfortunately my wife hates liver so think I'll have to wait until I'm just cooking for myself.
In America we fry the bacon first. saute the onions in a little bacon fat. Make the gravy and set it aside. Fry the liver in more bacon fat. Add the onion gravy then the crispy bacon on top. Time to get started!😋
Hi Keef - this is like my Mum used to do it. I’m an old fart now and increasingly often harken back to my childhood and this meal takes me straight back there. Liver is low cost where I live in western Canada because the locals have an issue with ‘organ meat’ - idiots. Sometimes the ‘beef liver’ in the supermarket is actually calf liver!! They have no clue - yum yum 🤣🤣🤣🤣🤣.
I *love* liver and onions. Unfortunately the missus hates it, so I don't get it as often as I'd like. I'm curious though - putting the bacon in last like that, wasn't it underdone? I'd think by the time the bacon was done, the liver would have been overdone and tough. Typically I'll cook the bacon first, then remove it from the pan and use the drippings to brown the onion (and mushroom, which some people may not like). Anyway, as always, love the show. You keep me inspired in the kitchen. Happy Christmas!
Rich - the bacon for this needs almost no cooking (remember it's already 'cooked' i.e. cured) - we're not making it crispy or anything, just warming it through.
I am from Canada, I am 74 years old, and have Never seen lamb ( or sheep ) Liver. Best we can come up with is calves liver, and we would cook the whole piece of liver, not cut it in little pieces.
Hmm. I've never tried lamb's liver, only beef liver, which I buy and cook in bulk at least once a month since the taste is still perfect after freezing. Does the taste really differ that much? I've never ever soaked beef liver in milk before cooking it. Only done that once, and it was with the liver from an elk calf. Maybe it's because my recepie has a bunch of cream in it. It's like a cream-liver-onion-stew thingamabob. Sorry for my poor grammar and vocabulary. I'm Swedish. (Not a valid excuse, I know. Shut up.)
I know this is 4 years old, but, could I request a steak and kidney stew / pie recipe ?? Also, a recipe for stuffed ox heart. A cheap but filling meal although I have no knowledge of nutrition. My mother made this when offal was literally thrown at you in the BUTCHER'S SHOP. Thanks for your attention. Cheers.
its a good idea is if you start with the bacon first, and remove the bacon when its finished cooking, that way you can infuse the fat with the onions, then all you need is a pad of butter/margarine. then when add the onions let them get that semi-transparent look, then hit them with salt, and add your flour after the caramelization has completed, avoid burning. oxo cube can be very salty, i prefer stocks from a box especially if you are doing reductions or gravies. i have what i call a coronation breakfast, named after the show. it is the roys rolls of english brekies, it consists of liver with mushrooms, onions, and three or four rashes of bacon, perogies, and two or three poached eggs on toast, and sour cream on the side, beef liver or veal is good with this dish, chicken is too strong, and so is pork, and pink is the preferred cooking colour you are going for, make enough mushrooms and onions for both liver and perogies, these are plated first with the liver and bacon on top, and porgies tucked in close, leave room for toast. start with onions and mushroom. this is plated first and boil water also, add perogies and boil til floating, remove and plate then add vinegar to water and add eggs, the same time start your liver, use the eggs to time your liver and remove from heat and serve
i can, but i dont have it all the time, just for special occasions, its not any worse than a full english, and is classified as a "brinder" (breakfast, lunch, dinner) a meal that will hold you for the day.
Ah, that's interesting - Maille is one of major mustard-makers in Dijon, France. There was a shortage of mustard seeds last year and Dijon mustard became hard to find. Turns out the problem was in Canada where Maille have been sourcing about 80% of their seeds rather than growing 'em locally.
@@Keefcooks I started eating liver for health benefits, but I've never really gotten to like it, so a recipe like this, with plenty of other strong flavors, is perfect. Thanks for posting it. I'm using lamb liver for it's mild taste. Still need to use plenty of bacon, onion, and mustard to cover the taste.
This is one meal I do like that is/used to be common in London cafs unlike the experience noted in one of your other videos which I know as Cockney Tenko which some call Pie and Mash shops.
Hilariously enough, I made Liver and Onions for me and my SO before this video aired. Not so hilarious, however, is the fact that where I am, all you'll really find are milk-fed veal livers. You're lucky to get 100g for $8. I had to scrounge around, and I managed to find regular liver for dirt cheap during a butchery sale at a really obscure super market. $2 for 300g!! Super awesome when you can find it. ... SO didn't like it, I love the heck out of it, though. I get Liver and Onions, and he gets his (yucky!!) pickled pork tongues instead. :D
That deserve a paint with it. Lager of cause. Even if I don't drink. Your French is great have I told you that jet? Mmmm c'est bon c'est magnifique, un plat élaboré pour Dieu. Where is your misses doesn't she likes liver? Greetings.
Yes this is what I was on about. Getting my neighbour to cook the liver for me cus I cant touch liver (gag). Yuk tubes. But boiled onions and potatoes yummy