Ingredients:
- 1 lb lambs liver – thinly sliced
- 1 large onion – thinly sliced
- 1½ lb tomatoes – ¼” slices
Method:
- Lightly grease an ovenproof casserole dish
- Put a layer of onions on the bottom and season to taste.
- Add a layer of tomatoes and season to taste.
- Toss the sliced liver in seasoned flour and put a layer on top of the tomatoes.
- Continue layering with a layer of tomatoes at the top.
- Add a blob of butter and cover.
- Put into a pre-heated oven at Gas Mark 4 (350°F/180C) for about 45 minutes.
Serves 4 – Goes well with any green vegetable and/or chipped or mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
- 1 large onion (peeled and thinly sliced)
- 1 lb courgettes (thinly sliced)
- 1 tablespoon chopped thyme
- Salt and pepper
- 1 lb lamb’s liver (sliced)
- 1 lb tomatoes (skinned and put through a blender)
Method:
- Grease a casserole. Separate the slices of onions into rings and put them on the bottom of the casserole.
- Put the slices of courgettes on top of the onions. Sprinkle with the chopped thyme and salt and pepper.
- Arrange the sliced liver on top and sprinkle again with salt and pepper.
- Pour the tomato juice over the top.
- Pre-heat the oven to Gas Mark 4 (350°F/180°).
- Cover the casserole and put into the oven for about 45 minutes or until the liver and vegetables are cooked.
Serves 4 – Cheap and simple. Nice with some mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
- 3 oz butter
- 1 small onion
- 6 to 8 chicken livers, depending on size
- 6 oz mushrooms
- 1 small red pepper
- Salt and pepper
- 12 oz arborio rice
- 1 teaspoon lemon juice
- 2 pints boiling chicken stock (Oxo cubes are fine)
- 2 oz grated Parmesan cheese
- 1 medium glass dry white wine (optional)
Method:
- Peel and finely chop the onion. Quarter and de-seed the pepper and cut into thin slices. Wash and chops the mushrooms, including the stalks. Clean and chop the livers.
- Heat half of the butter in a large heavy pan and add the onion. Fry until it begins to soften.
- Add the livers, mushrooms, red pepper, salt, pepper and lemon juice and cook over a moderate heat for about 5 minutes.
- Make up the chicken stock and ensure it is boiling hot.
- Stir the rice into the pan with a wooden spoon and cook for 4 or 5 minutes.
- Gradually add the stock, stirring well but gently and continue cooking until all of the stock has been absorbed into the rice and the rice is cooked but still has a bite to it.
- If you’re using the wine, stir in and cook for a couple of minutes longer until it is absorbed.
- Take from the heat, add the other half of the butter and about half of the cheese.
- Stir and serve hot with the rest of the cheese passed around separately.
Serves 4.
Filed under Bean, Pulses and Rice Recipes, Offal Recipes, Poultry and Game Recipes, Recipe by
Ingredients:
- 6 oz fleur pastry (minus the sugar)
- 4 lamb’s kidneys
- 2 rashers streaky bacon
- Salt & pepper
- 2 tomatoes
- 2 eggs
- 2 tablespoons full or semi-skimmed milk
- 2 oz mature cheddar cheese
Method:
- Make the pastry and use it to line a 7″ flan ring.
- Remove the skin and core from the kidneys and cut into thinnish strips. Trim the bacon and cut into strips.
- Fry the bacon in a fan and then life out and fry the kidney.
- Put te kidney in the flan case and sprinkle over with the fried bacon.
- Slice the tomatoes and lay on top of the bacon. Sprinkle with the grated cheese.
- Beat the eggs and add the milk. Season with salt and pepper and pour over the flan.
- Bake in a pre-heated over at Gas Mark 6 (400°F/200°C) for 30 to 35 minutes until golden brown.
Serves 4.
Filed under Offal Recipes, Recipe by
Submitted by noshed
Serves 4
Ingredients:
- About 6 slices of liver from the butchers (you get nice slices as opposed to the little slivers you get in supermarkets).
- 4 slices of smoked streaky bacon.
- 3 or 4 large tomatoes.
- 2 or 3 medium onions.
Method:
- Chop onions and fry gently with bacon until golden.
- Put in slow cooker.
- Coat liver slices with seasoned (white pepper) flour and fry, just for a minute each side. (Any longer risks a leathery result).
- Put in slow cooker.
- Skin tomatoes by scoring once, putting in a bowl and covering with boiling water for a minute or two. Drain and fill bowl with cold water. The skins will come off in your hands.
- Chop tomatoes and add to liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until it thickens a bit.
- Add to cooker and stir. (You can add things like a teaspoon of made mustard or some Worcester sauce at this stage, or even a bit or red wine or sherry if you’ve got any loafing about).
- Leave for at least 4 hours on low.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
Filed under Offal Recipes, Pork Recipes, Recipe, Slow Cooking by
Ingredients:
- 4 kidneys
- Fat/Oil for frying
- Salt & Pepper
- Flour
- Water
- 2 onions
- Sugar
- Wine or vinegar
Method:
- Skin the kidneys, slit lengthways and remove the white tendons. Scald with hot water briefly and then cut into strips.
- Peel and slice the onions.
- Brown the kidney strips very quickly in very hot fat/oil and add the sliced onion.
- Season with salt and pepper and sprinkle finely with flour.
- Add as much water as you want for sauce, cover and boil for 5 minutes.
- Add sugar and white wine or vinegar until the sweet and sour effect is to your taste.
This dish must be cooked as quickly as possible and for the shortest time practical to avoid the kidneys going hard. Nice with some plain, long grain, rice.
Filed under Offal Recipes, Recipe by
Ingredients:
- 1½ lb calves liver
- 2 tablespoons flour
- Salt and pepper
- 4 rashers of bacon
Method:
- Cut the liver into convenient serving piece, removing any skin and tubes. Dip in seasoned flour.
- Lay the bacon rashers on the grill pan and grill until crisp – keep hot.
- Remove the grill grid and put the liver into the rendered bacon fat in the grill pan.
- Return the pan to the grill and for one or two minutes. Turn once and continue cooking until the liver is well browned and tender – turning again if necessary.
Filed under Offal Recipes, Recipe by
Ingredients:
- 4 lambs kidneys
- 1 medium cucumber
- 2 oz butter
- 4 thick slices of bread
- Salt and pepper
- Chopped parsley for garnish.
Method:
- Remove the skin from the kidneys, cut in half and remove the core. Season with salt and pepper.
- Peel the cucumber, if necessary, and slice rather thickly – 16 slices will be needed all together.
- Melt the butter in a pan and add gradually add the slices of bread and fry them until brown. Keep warm.
- Season the cucumber slices with salt and pepper and put under the grill. Grill until hot but not brown.
- Put 4 slices of each slice of bread.
- Grill the kidneys, turning occasionally, until cooked through.
- Put two halves of kidney on top of the cucumber on each slice of bread.
- Serve garnished with chopped parsley.
Filed under Offal Recipes, Recipe by
Ingredients:
- 2 lb ox kidneys
- 2 oz dripping or oil
- 2 carrots
- 1 turnip
- 1 large onion
- 2 stalks of celery
- 2 pints stock
- Salt and pepper
- 1 oz flour
Method:
- Cut the kidney into small pieces, removing all the core and skin.
- Melt 1 oz of the dripping or 1 tablespoon oil in a pan and fry the meat well. Lift out the kidney and fry the sliced vegetables.
- Return the kidney to the pan with the vegetables and add the stock and salt and pepper. Bring to the boil and skim and then simmer gently for about 2 hours.
- Strain through a sieve. Rub the vegetables and kidney through the sieve.
- Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring and then gradually pour in the soup, stirring all the time. Bring to the boil and cook for about 5 minutes and then serve.
Filed under Offal Recipes, Recipe, Soup Recipes by
Ingredients:
- 2 lb jointed oxtail
- 3 oz dripping or oil
- 2 carrots
- 1 large onion
- 2 stalks of celery
- 1 sprig parsley
- 1 sprig thyme
- 1 or 2 bay leaves
- 3 cloves
- 6 peppercorns
- 4 oz lean bacon or ham
- 3 pints stock
- Salt and pepper
- 1 oz flour
- Lemon juice
- 2 tablespoons red wine
Method:
- Put the oxtail into cold water and bring to the boil. Strain off the water and dry the joints well.
- Melt 2 oz of the dripping or 2 tablespoons oil in a pan and fry the meat well. Lift out the meat and fry the sliced vegetables.
- Return the meat to the pan with the vegetables and add the ham, stock, salt and pepper and the herbs, cloves and peppercorns tied in a pice of muslin. Bring to the boil and then simmer for 3½ to 4 hours.
- Strain off the stock and leave until cold, then skim off the fat.
- Strip the meat from the bones and cut into small pieces.
- Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring. Pour in the oxtail stock, gradually stirring all the time. Bring to the boil and cook for about 3 minutes, stirring constantly.
- Add the chopped meat, a tablespoon of lemon and the wine.
- Re-heat without boiling and serve.
Filed under Offal Recipes, Recipe, Soup Recipes by