Cooking with liver

Anarchy Rules!

In the meat aisle in the suprmarket there's always packs of liver that in comparison to 'normal' parts of meat aare very cheap.

I would like to take advantage of this cheapness, but I have no experience of cooking liver at all. The only thing I know is that it goes well fava beans and a nice Chianti.

If it helps I'd say my cooking skills are reasonably good, in that I can follow recipes easily enough without burning or destroying anything!

Arikado

My sister enjoys a pan-friend liver with caramelized onions regularly. She's also done liver fajitas with diced bell peppers, onions, and some other veggies. I don't think I've seen her take liver beyond those simple dishes. I loathe liver so I don't know how it tastes like. It does smell good though.

RUNN1NGMAN

Be warned, it's kind of a love it/hate it sort of taste. You might want to go to a place that serves liver and onions and try it before you buy a bunch.

Arikado

Indeed, it's quite good for you but the taste is polarizing. To me, it tastes like muddy meat. My dad and sister think its just a good piece of chewy meat.

EggyToast

I occasionally indulge in deep fried battered chicken livers. Very rich, though, so I can't eat very much of it. I also cook turkey livers for thanksgiving, usually with a mix of wine and port (not very much) to make a reduction.

Liver is delightful when cooked with alcohol, probably has something to do with what a liver does in the body ;D But I personally fry/roast it until it's relatively stiff and crumbly. Some people like liver & onions with the liver runny.

It is cheap, though, although it's not exactly good for you (unless you need lots of iron). If you're feeling adventurous, buy some and fry it up with a little olive oil & wine, sprinkle of salt & pepper over the top. If you like the underlying flavor, then you're set. I don't think it's typically used in fancy dishes, due to the richness of the flavor.

LewieP's Mummy

Make pate (don't know how to do e acute accents!)
Cook the liver with onions and garlic in a oan with a little olive oil, then puree/blend it, put it in an oven proof dish and cook for about 20 minutes. Eat on toast. Mmmmmm