Chicken Liver

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Chicken Liver

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Dead Bloke

Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire

Posted: Wed Jan 05, 05 2:30 pm Post subject: Chicken Liver
whats the best way of cooking chicken livers if not making a pate?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 05, 05 2:32 pm Post subject:
Obviously you can make a nice liver curry, dunno what all those white folk do with theirs though

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Jan 05, 05 2:32 pm Post subject:
If you know it's really fresh and it looks good - flash fried on toast with butter.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 05, 05 2:34 pm Post subject:
What no flavourings at all?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Jan 05, 05 2:34 pm Post subject:
I usually just fry them then mash them a bit and have them on toast, though that's a bit like pate really. You can kebab them. Adding some to bolognese sauce is good too.

Dead Bloke

Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire

Posted: Wed Jan 05, 05 2:36 pm Post subject:
rubbish at cooking and went to Ahkbars last week (- a rather fine Asian Restaurant up 'ere) Girlfriend got a liver starter and it was outstanding - think it had just been fried with onions and spices I've tried it before and ended up with a pan of shredded livers

deerstalker

Joined: 28 Oct 2004
Posts: 589

Posted: Wed Jan 05, 05 2:37 pm Post subject:
That's what I do with rabbit liver, heart and kidneys as well. But I do like to add a little paprika (smoked for real treat!).

Behemoth

Joined: 01 Dec 2004
Posts: 19023
Location: Leeds

Posted: Wed Jan 05, 05 2:41 pm Post subject:

tahir wrote:

What no flavourings at all?

I find the taste distinct enough not to need enhancing. The only time I tend to get them is when I get a fresh free range from the local farm. Having a vegi OH puts the brake on a lot of culinary experiments on the grounds of quantities that I can eat on my own before it goes off and having to cook two meals everynight.

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Wed Jan 05, 05 2:50 pm Post subject:
As others have said, simply fried is good. With a little crisp, fresh salad, and a hot dressing made with the juices and oil in the pan, a little mustard, pepper, and a tiny drizzle red wine vinegar. Bliss.

Dead Bloke

Joined: 20 Nov 2004
Posts: 28
Location: Manhattan, West Yorkshire

Posted: Wed Jan 05, 05 2:52 pm Post subject:
Cheers I shall report back tomorrow chums

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 05, 05 2:53 pm Post subject:

If you're talking "Indian" then there's two ways:

1. Quick

This is probably similar to what your starter was:

Finely chop an onion and a couple of cloves of garlic, fry them in plenty of oil over a high heat, when the onions are translucent and getting a bit of colour add your liver, salt and chillis to taste, a bit of turmeric and garam masala, keep cooking till the livers gone nice and brown.

2. Slow

More like a meat curry

Slice some onions (as many as you want, the richer the better) and a few cloves of garlic, cook gently until the onion's virtually turned to mush, add a little turmeric and turn the heat up, don't worry if it catches on the bottom a little it'll add to the flavour, carry on until you've got a nice brown mushy thing going on. Add the liver, salt, chillis and some garam masala give it 4 or 5 minutes on high and then turn it down and let it simmer for another 10-15 minutes, if it looks too dry add some boiling water and simmer until it's incorporated.

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Jan 05, 05 6:47 pm Post subject:
Flash fried in butter, with some bruised sage leaves works for me.

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