Any idea what I should do with a kilo of lambs liver? I went to France with the girl on Saturday (schoolgirl error, it was heaving with people), she persuaded me to buy this noxious organ for her and her dad. I am struggling to think of a recipe. Anyone?

__________________
One should either be a work of art or wear a work of art.

Orange and Onions (please imagine me flicking my tongue a la Hannibal Lecter as I type this)

I shall google orange and onions and noxious slime. Thanks for the suggestion. Part of my problem is that if I find something repellent, I don't cook it. Liver is such a thing.
Obviously I don't let the girl see me shudder as I slice the stuff while feeling queasy.

__________________
One should either be a work of art or wear a work of art.

i eat it in congee back home, but not sure if that is palatable to you (did they serve that in thailand?) not sure.
otherwise i would fry it with some onions, wine, cream & eat with some potatoes?
i love liver btw!

__________________

Have never tried this with lambs liver, but it works superbly with calves liver and kidneys:

Make very thin crepes, keep warm
Chop onion, fry in butter with some bacon "bits", remove from pan
Slice liver into thin strips ("geschnätzelt") and fry in small batches in butter
Add seasoning to taste (herbs, garlic, pepper whatever)
Make a cream sauce with what's left in the frying pan, add a good dash of cognac or calvados
Fold the liver with generous amounts of the sauce into crepe parcels
Serve with salad

I like it just dusted in flour and lightly fried - still slightly pink in the middle and a piece of grilled bacon some onions you're there. Well not you, given that you won't eat it but you get the gist. I find that if you slice the liver quite finely (about 2 cms thick at most) then it only needs a couple of mins each side so get everything else cooked first. Alternatively fry onions until caramelised, cook liver quickly, take liver out then deglaze pan with slosh of wine and pour over liver - goes well with mash. A kilo of liver is a lot - it will freeze but I'd slice it first and then wrap each slice separately.

__________________
heide

an alcoholic is someone you don't like who drinks as much as you do. Dylan Thomas

I have one for cow liver, and another for veal....

Cow liver schnitzel
Cut the liver in scallops and marinate during 4h with white wine, sliced garlic, bay leaves, salt and pepper. Drain, and pass the scallops through milk, and then through flour, mixed egg and finally crumbed bread.
Mix butter with olive oil and fry

Italian veal liver
Poor cognac over the sliced liver and season with sal and pepper. Let aside. After 2h, flour them and fry with a mix of butter and olive oil
Put them in a dish that can go to the table and the stove and poor over lemon juice. Put on top of each slice 1 dry ham slice and 1 cheese slice. Put them in the the stove to gratin, and serve covered with a very well seasoned tomato sauce.

Hope this helps....

Chopped garlic.
Black thick soya sauce (sweet one also can).
Thin-slice the liver.

1. Hot wok, stir fry garlic very hot, for 30 seconds
2. Throw in the liver slices
3. Stir fry for 1 min
4. Add black sauce
5. If like, add some sherry or cooking white wine (rice wine also can)
6. Do not over cook liver, some people will add onions...or green vegs.
7. Serve hot with WHITE Steamed rice.
8. very nice.

__________________
---------
HAT
---------

Well I made the stuff (lucky for me there didn't seem to be any tubes in it, I was gagging as I sliced) with onions, bacon lardons, balsamic vinegar and red wine. Mr L loved it, small piece tried it and refused. She had spring rolls.
Anyone fancy half a kilo of liver? It is in the freezer as I type.

__________________
One should either be a work of art or wear a work of art.

Cookings slowly in butter with chopped onions and garlicing. Crispy on all sides and properly done inside. Squeezing lemon topy, black pepper, saltz, French mustard on top and eating with soft whiti bread.