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Propagator · 07-07-2008, 03:10 AM

I know that this will not be to everyones liking, but I have always partial a bit of braised liver. Heres the ingredients

About 3/4 lb Lambs Liver
2 or 3 medium size onions
1/4 lb mushrooms
4 small carrots
2 tablespoons of plain flour
2 teaspoons cornflour
2 cloves garlic
Stock cube (beef or lamb)
Salt and pepper
Couple spoons of corn oil

Peel, chop and dice all your veggies

Throw all these into a pan with the oil and fry on a low gas for about five minutes

Whilst this is happening mix together the plain flour and cornflour, add salt and black pepper and then coat all the liver with the flour mix. By about this time the veggies should be done and reserved to a casserole, (keep half back in a seperate bowl)

Then add your coated liver to the pan to lightly seal

After sealing both sides of the liver, put in your casserole dish and cover with the remaining veggies

Mix any remains of the flour mix with a little cold water (mix well as otherwise could be lumpy). Add about 1/2 pint boiling water to the pan, crumble your stock cube into it and add your flour mix. Bring to boil and allow to thicken a little

Then chuck into your casserole, should be enough to just cover. Bung in oven for 45 to 50 mins at Gas Mark 4 or 180 C.

Served here with some new Pembrokeshire potatoes, cauliflower and broccalli, and a nice dollup of English mustard on the side. Enjoy

Timber · 07-07-2008, 03:16 AM

Good stuff. I hated liver as a kid but have grown to like it with my adult palate. Nice dish but you should use a home made stock instead of the cube. Most the cubes you get in los are loaded with msg. Not trying to knock your recipe, I know its good. Nice work.

Propagator · 07-07-2008, 03:23 AM

Thanks Timber, I am in the UK and this is me busy time of the year, and normally don't have the time to make up a homemade stock. Differant during the winter, as I can make up stocks and freeze them. However I am now out of me frozen stock

Timber · 07-07-2008, 03:52 AM

No worries. You can probably get good prefab stock there, we can in the states.

As a warning to those in LOS though most the cubed or powdered stuff here is NOT good for you. If there is one available I'd like to know about it.

November Rain · 07-07-2008, 08:11 AM

Looks great, Props. I love liver, but virtually never eat it unless someone else prepares it. Now, I have no excuse (apart from the fact I have no idea where I'd buy lambs liver here - would calves' liver do?)

El Gibbon · 07-07-2008, 09:22 AM

NR, try Carrefour if you have one nearby. The one I use (Srinakarin - Samut Prakhan) has quite a selection. I picked up some duck liver for Pate on Sat. also noticed, chicken, pork and calf, didn't notice lamb but wasn't looking for it. All fresh cut and looked good.

E. G.

Jet Gorgon · 07-07-2008, 09:43 AM

Nice recipe and photos, Props. Thanks.

Quote:

Originally Posted by November Rain

Looks great, Props. I love liver, but virtually never eat it unless someone else prepares it. Now, I have no excuse (apart from the fact I have no idea where I'd buy lambs liver here - would calves' liver do?)

Never saw calves liver in Thailand and I almost got punched when I asked for it or baby beef liver in Safeway's -- totally non-PC -- it's deluxe liver or something. Bladdy Canadians.
I usually do liver and onions (now only about once a year coz of the toxins).
Dredge liver chunks in seasoned flour; fry in butter with sliced onions. Turn to simmer, add water and let bubble away. Served with mashed spuds. I like all the veg in Prop's recipe, tho.

Tao · 07-07-2008, 12:26 PM

I didn't think anyone liked liver...

blackgang · 07-07-2008, 12:39 PM

I used to eat it, Kill a deer and the thing I was after was the liver, ate it first thing, or lambs liver and also beef liver, and always liked it.
But went to work a job in Alabama and thete my wife bought liver in the store, Pork liver of coarse,, and that ended my liver eating days, was over 40 years ago and I still can not stand the sight of liver, plus I do not think I would eat it anyway as Jet said,, to damn many toxins in it anymore.

the only thing I eat the insides of anymore is melons and bananas.

Jet Gorgon · 07-07-2008, 01:36 PM

^ Ya, pork liver (everywhere in Thai markets) is beyond my taste buds.

Propagator · 08-07-2008, 03:08 AM

Thanks for the feedback

Quote:

Originally Posted by November Rain

(apart from the fact I have no idea where I'd buy lambs liver here - would calves' liver do?)

Would be OK but probably have to increase the cooking time to about 70 - 75 mins

Lorenzo · 08-07-2008, 04:05 AM

looks dam good, think i'll try it tonite if i can get the ingreds

jizzybloke · 08-07-2008, 04:14 AM

My mum used to try to poison me with stuff like this as a kid and i wouldn't go near it, i love it now

looks great Prop thanks!

Fabian · 08-07-2008, 05:15 AM

My mom made calve liver with onions and mashed potatoes, I liked that as a kid and seeing now this thread makes my mouth watering.

I have never tried lamb liver, how different is it to calve? I really would like to try it.

blackgang · 08-07-2008, 02:02 PM

^, Deer liver is best, then calves liver and lambs liver is good,, but you can not eat Pigs liver, well Thai do but look at the other shit they eat that humans will not eat, such as Placenta, Then Elks Liver is terrible, on a hunt one time a friend told me to bring in the liver, he would eat it, I knew better but did bring it back to camp and he would not even swallow the first bite, gave it to a dog and the dog buryed it.
But like I say, I have lost my taste for liver and it used to be one of my favorites.

Lorenzo · 09-07-2008, 12:47 AM

Hey Old Git

Made the liver dish last night and it came out great. Followed the instructions step by step. Had to substitute calves liver and a dutch oven. Cooked the potatoes right in with the liver. Would post a pic but cant figure out how.

Thanks for the great recipe

Chookdee

Propagator · 09-07-2008, 03:00 AM

Glad you enjoyed it.

Have a look at this thread for posting pictures

http://teakdoor.com/how-to-use-stuff...with-pics.html (KM's Pic Posting Tutorial - with pics!)

Elwood P Dowd · 14-07-2008, 01:01 AM

The recipe is a good one. . .and, all your comments are a pleasure to read. . .

However, are you sitting down? A liver-lover for over 60 years, I gave it up several years ago 'cuz of ALL the toxins and bad stuff! Crapola in the meat is bad enough; but, the liver is just about the worst place in ANY body. . .because its primary job is cleaning out the bad stuff from the body. . .it has virtually no other purpose! And, it does it so well. . .except that it does not do such a good job of cleaning itself!

Chicken liver is the worst because chickens are virtually force-fed a diet of "chemical junk" to make them ready for market as soon as possible! Beef and pork are not far behind chickens in the agribusiness fast food chain!

The only liver I've eaten in the last five years is from 100% grass-fed beef that I raised myself in a pasture that I KNEW had not had a chemical anywhere near it for almost 10 years!

With that said, here's a suggestion re: the addition of the flour to the mix. . .put the flour into a small cup; add a few teaspoons of any of the liquid and mix it thoroughly until it is a smooth paste (only takes a minute or so); add a bit more liquid and THEN add it to the veggie mix. . .Guaranteed NO LUMPS!

If I've scared you sufficiently re: toxic liver. . .try this recipe with beef heart cut into cubes. . .[An easy way to cube a squishy meat is to partially freeze it until it is "stiff" (about 45 min or so)]

If you're in a rush and don't have time to oven-bake this, try slicing the meat into thin strips and after doing up the veggies, stir-fry the meat in a wok and add the veggies. . .The great flavours will still be there. . .

For an interesting variation, sprinkle a bit of any bleu cheese [gorgonzola or stilton or. . .]into the mixture.

lannaman · 14-07-2008, 08:32 AM

Where could you get Lamb's liver in Thailand? Maybe a Muslim butcher.
Your dish looks delicious, nice recipe.

JoGeAr · 14-07-2008, 09:12 AM

Hated liver (and all other offal) until I moved to Thailand. Had no idea what it was at the time but I liked the chicken livers you get on a stick along with the gai yang and Khao nieo in the food markets. Actually, I'd love some right now !!

07-07-2008, 03:10 AM	#1 (permalink)
Propagator Old Git Last Online: Today 04:19 AM Join Date: Mar 2006 Location: Runcorn, Cheshire, UK formerly Epsom Surrey. Posts: 2,990	Braised Liver I know that this will not be to everyones liking, but I have always partial a bit of braised liver. Heres the ingredients About 3/4 lb Lambs Liver 2 or 3 medium size onions 1/4 lb mushrooms 4 small carrots 2 tablespoons of plain flour 2 teaspoons cornflour 2 cloves garlic Stock cube (beef or lamb) Salt and pepper Couple spoons of corn oil Peel, chop and dice all your veggies Throw all these into a pan with the oil and fry on a low gas for about five minutes Whilst this is happening mix together the plain flour and cornflour, add salt and black pepper and then coat all the liver with the flour mix. By about this time the veggies should be done and reserved to a casserole, (keep half back in a seperate bowl) Then add your coated liver to the pan to lightly seal After sealing both sides of the liver, put in your casserole dish and cover with the remaining veggies Mix any remains of the flour mix with a little cold water (mix well as otherwise could be lumpy). Add about 1/2 pint boiling water to the pan, crumble your stock cube into it and add your flour mix. Bring to boil and allow to thicken a little Then chuck into your casserole, should be enough to just cover. Bung in oven for 45 to 50 mins at Gas Mark 4 or 180 C. Served here with some new Pembrokeshire potatoes, cauliflower and broccalli, and a nice dollup of English mustard on the side. Enjoy

07-07-2008, 03:16 AM	#2 (permalink)
Timber Hat Yai Last Online: 08-01-2009 07:04 PM Join Date: Mar 2008 Location: Saphan Kwai Posts: 706	Good stuff. I hated liver as a kid but have grown to like it with my adult palate. Nice dish but you should use a home made stock instead of the cube. Most the cubes you get in los are loaded with msg. Not trying to knock your recipe, I know its good. Nice work. __________________ Saphan Kwai

07-07-2008, 09:22 AM	#6 (permalink)
El Gibbon Elite Member Last Online: Yesterday 04:52 PM Join Date: Dec 2006 Location: Samut Phrakon Posts: 1,574	NR, try Carrefour if you have one nearby. The one I use (Srinakarin - Samut Prakhan) has quite a selection. I picked up some duck liver for Pate on Sat. also noticed, chicken, pork and calf, didn't notice lamb but wasn't looking for it. All fresh cut and looked good. E. G. __________________ "If you can't stand the answer -- Don't ask the question!" To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

07-07-2008, 12:39 PM	#9 (permalink)
blackgang Senior Member Last Online: Today 12:24 AM Join Date: Dec 2006 Location: Phetchabun city Posts: 7,649	I used to eat it, Kill a deer and the thing I was after was the liver, ate it first thing, or lambs liver and also beef liver, and always liked it. But went to work a job in Alabama and thete my wife bought liver in the store, Pork liver of coarse,, and that ended my liver eating days, was over 40 years ago and I still can not stand the sight of liver, plus I do not think I would eat it anyway as Jet said,, to damn many toxins in it anymore. the only thing I eat the insides of anymore is melons and bananas. __________________ To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts. "So I booked into a hotel and said to the receptionist, "I hope the porn channel in my room is disabled." "No," she said, "it's regular porn, you sick bastard" To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.

14-07-2008, 01:01 AM	#18 (permalink)
Elwood P Dowd Karon Beach Last Online: 20-10-2008 09:35 PM Join Date: May 2008 Location: California, close to where Mark Twain's Celebrated Jumping Frog of Calaveras County did his jumping! Posts: 3	Toxins. . . The recipe is a good one. . .and, all your comments are a pleasure to read. . . However, are you sitting down? A liver-lover for over 60 years, I gave it up several years ago 'cuz of ALL the toxins and bad stuff! Crapola in the meat is bad enough; but, the liver is just about the worst place in ANY body. . .because its primary job is cleaning out the bad stuff from the body. . .it has virtually no other purpose! And, it does it so well. . .except that it does not do such a good job of cleaning itself! Chicken liver is the worst because chickens are virtually force-fed a diet of "chemical junk" to make them ready for market as soon as possible! Beef and pork are not far behind chickens in the agribusiness fast food chain! The only liver I've eaten in the last five years is from 100% grass-fed beef that I raised myself in a pasture that I KNEW had not had a chemical anywhere near it for almost 10 years! With that said, here's a suggestion re: the addition of the flour to the mix. . .put the flour into a small cup; add a few teaspoons of any of the liquid and mix it thoroughly until it is a smooth paste (only takes a minute or so); add a bit more liquid and THEN add it to the veggie mix. . .Guaranteed NO LUMPS! If I've scared you sufficiently re: toxic liver. . .try this recipe with beef heart cut into cubes. . .[An easy way to cube a squishy meat is to partially freeze it until it is "stiff" (about 45 min or so)] If you're in a rush and don't have time to oven-bake this, try slicing the meat into thin strips and after doing up the veggies, stir-fry the meat in a wok and add the veggies. . .The great flavours will still be there. . . For an interesting variation, sprinkle a bit of any bleu cheese [gorgonzola or stilton or. . .]into the mixture.

07-07-2008, 03:23 AM	#3 (permalink)
Propagator Old Git Last Online: Today 04:19 AM Join Date: Mar 2006 Location: Runcorn, Cheshire, UK formerly Epsom Surrey. Posts: 2,990	Thanks Timber, I am in the UK and this is me busy time of the year, and normally don't have the time to make up a homemade stock. Differant during the winter, as I can make up stocks and freeze them. However I am now out of me frozen stock

07-07-2008, 03:52 AM	#4 (permalink)
Timber Hat Yai Last Online: 08-01-2009 07:04 PM Join Date: Mar 2008 Location: Saphan Kwai Posts: 706	No worries. You can probably get good prefab stock there, we can in the states. As a warning to those in LOS though most the cubed or powdered stuff here is NOT good for you. If there is one available I'd like to know about it.

07-07-2008, 08:11 AM	#5 (permalink)
November Rain Just whistle... Last Online: Yesterday 07:55 PM Join Date: Aug 2007 Location: South of Paradise City Posts: 6,513	Looks great, Props. I love liver, but virtually never eat it unless someone else prepares it. Now, I have no excuse (apart from the fact I have no idea where I'd buy lambs liver here - would calves' liver do?)

07-07-2008, 12:26 PM	#8 (permalink)
Tao Wat Phra Mahathat Last Online: 29-12-2008 09:58 AM Join Date: Nov 2007 Location: Sikhiu Posts: 908	I didn't think anyone liked liver...

07-07-2008, 01:36 PM	#10 (permalink)
Jet Gorgon Merry Christmas! Last Online: Today 04:51 AM Join Date: Apr 2007 Location: City Forgotten by Global Warming Posts: 8,081	^ Ya, pork liver (everywhere in Thai markets) is beyond my taste buds.

08-07-2008, 04:05 AM	#12 (permalink)
Lorenzo Aranyaprathet Last Online: 18-12-2008 05:00 AM Join Date: May 2008 Posts: 272	looks dam good, think i'll try it tonite if i can get the ingreds

08-07-2008, 04:14 AM	#13 (permalink)
jizzybloke Special Member Last Online: Today 04:50 AM Join Date: Dec 2006 Posts: 3,736	My mum used to try to poison me with stuff like this as a kid and i wouldn't go near it, i love it now looks great Prop thanks!

08-07-2008, 05:15 AM	#14 (permalink)
Fabian Elite Member Last Online: Yesterday 02:32 AM Join Date: Jul 2005 Location: Hamburg, cold dark Germany Posts: 3,988	My mom made calve liver with onions and mashed potatoes, I liked that as a kid and seeing now this thread makes my mouth watering. I have never tried lamb liver, how different is it to calve? I really would like to try it.

08-07-2008, 02:02 PM	#15 (permalink)
blackgang Senior Member Last Online: Today 12:24 AM Join Date: Dec 2006 Location: Phetchabun city Posts: 7,649	^, Deer liver is best, then calves liver and lambs liver is good,, but you can not eat Pigs liver, well Thai do but look at the other shit they eat that humans will not eat, such as Placenta, Then Elks Liver is terrible, on a hunt one time a friend told me to bring in the liver, he would eat it, I knew better but did bring it back to camp and he would not even swallow the first bite, gave it to a dog and the dog buryed it. But like I say, I have lost my taste for liver and it used to be one of my favorites.

09-07-2008, 12:47 AM	#16 (permalink)
Lorenzo Aranyaprathet Last Online: 18-12-2008 05:00 AM Join Date: May 2008 Posts: 272	Hey Old Git Made the liver dish last night and it came out great. Followed the instructions step by step. Had to substitute calves liver and a dutch oven. Cooked the potatoes right in with the liver. Would post a pic but cant figure out how. Thanks for the great recipe Chookdee

09-07-2008, 03:00 AM	#17 (permalink)
Propagator Old Git Last Online: Today 04:19 AM Join Date: Mar 2006 Location: Runcorn, Cheshire, UK formerly Epsom Surrey. Posts: 2,990	Glad you enjoyed it. Have a look at this thread for posting pictures http://teakdoor.com/how-to-use-stuff...with-pics.html (KM's Pic Posting Tutorial - with pics!)

14-07-2008, 08:32 AM	#19 (permalink)
lannaman Angthong Last Online: Yesterday 07:30 PM Join Date: Jul 2007 Location: Chiang Rai Posts: 41	Liver Where could you get Lamb's liver in Thailand? Maybe a Muslim butcher. Your dish looks delicious, nice recipe.

14-07-2008, 09:12 AM	#20 (permalink)
JoGeAr Elite Member Last Online: Yesterday 11:23 PM Join Date: Oct 2006 Location: Chonburi/Brisbane Posts: 2,150	Hated liver (and all other offal) until I moved to Thailand. Had no idea what it was at the time but I liked the chicken livers you get on a stick along with the gai yang and Khao nieo in the food markets. Actually, I'd love some right now !!