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Liver & Onions! How a PRO Chef cooks this CLASSIC
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- Опубліковано 30 лип 2023
- How to Pan fry Lambs Liver & Onions, A classic recipe from Marco Pierre White's Harvey's Restaurant. The recipe is very easy, very cheap and delicious. Learn how to cook the perfect Liver at home, also, how to make perfect Caramelised Onions to go with your tasty pan fried Lambs Liver. Pan fried Liver, Perfect and blushing pink. The best techniques for Caramelised Onions with Vinegar and beautiful rich Lamb Liver.
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#liverandonions #liver #liverrecipe
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Onion gravy is a must have with liver and onions
Not in my opinion but here my recipe anyway ua-cam.com/video/PD1mK2XNsT0/v-deo.html
I like mine with a side of mash and mushroom cravy
@@infin1ty850That sounds perfect.
One of my favorite meals as is chicken livers. Yumm
Oh yes! 😋👍
Great stuff, mate. Nice. Easy!
Thanks very much ☺
I wonder if raising the cow as an alcoholic would change the taste of the liver in a meaningful way.
Sounds like a plan to me! 😋💯🤣
I reckon so haha
Brandy would do the job
😂
i mean, they give beer to waygu cows, don't they?
Calf liver and onions are so darn good, cooked some last week. Freaking delicious.
They are soo good! I'll do a Calves Liver video at some point👍
Try chicken liver even better
I steam first with some red wine lid on remove same of its test and liquid drain any liquid
Add onion oil fry sort of I add some ripe tomoato or can tomato salt pepper 🌶 yummy
@@user-nh5xy8rt7q Oh yeah, I eat chicken liver as well. Another favorite of mine are chicken hearts, man they are so good. They are a bit hard to find though.
@@moncreebrown948 and chicken stomach the best very chewing I mix both heath and Gilbert cook with onions tomato peeled just occasionally
Same said the contain lot fat once In While are ok enjoy
Just tried this recipe. It really worked, the liver tasted fantastic, which is not often something I can say about liver.
Awsome!! ☺ really glad to hear it 👍
Mine was frozen when I bought
I baked in oven in a pool of worchestershire sauce butter salt n pepper I think I cooked 20 min at 400 degrees ans then flipped it over and cooked at 350 for another 15 to 20 minutes it was not chewy at all and the worchestershire soaked into it and gave it a great taste
Ever tried boiling water with salt then dipping in your raw liver and boiling for 7 mins before frying with onions and green pepper? You'll love it.😊
I've not tried it myself but I will at some point 😊👍
No boil but steam with red wine lid on until remove all liquid
Proceed as yours after you boil y
I season some flower and lightly coat liver then fry comes out lovely also leave liver in milk for a couple hours to make it less bitter
Yeah im making a video using the milk method 👍
@@thewestcountrykitchen6843Did you ever make it? Do you have a link to it?
I genuinely love liver and onions
You cant beat it 😋
This is why I adore liver and onions cooked properly, but of course use lambs liver👍every single person who has bad experiences of this dish is because they had calf’s liver as children.
I personally love pancetta served with the dish, but I’m a heathen 👌
Oh yeah Pancetta would work very well... I often have Liver with Bacon! you cant beat it 😋
Fantastic recipe, you have earned a subscriber.
Thank you very much 😊 I'm glad to have you here
my moms favorite meal. as grotesque as it smells, im going to make it for her for mothers day and had to learn how, thanks for the video
My pleasure 👍 and maybe you could learn to love it one day 😂
Onion gravy made with SMOKED BACON raises liver to a new level
Absolutely!! 👍Check this video out ua-cam.com/video/PD1mK2XNsT0/v-deo.html
I can't find lamb liver here without going to some speclaity stores. in the States, so I generally do this with veil, liver. My technique is almost identical, only real difference is I like to serve with a side of mash and mushroom gravy.
Yeah I love it with Mash!! and often an Onion gravy 😊
I had the liver last night
@@jimmyleeboggs9946 nice! Hope you enjoyed it
Hi, do you clear the liver first of veins, porta, etc?
Thanks!
Your welcome ☺ 👍
I know people always talk about letting the meat rest - but doesn't it go cold, or lukewarm?
I like food so hot I can barely put it in my mouth.
Well the temperature is what dictates the "doneness" of any meat, a rare steak is rare due to the internal temp, so If you have any meat so hot you can barely put it in your mouth then it will be very over cooked and dry as a bone haha
meat wont drop in temp much at all in a few mins
Resting more specifically is to allow the moisture to re distribute throughout the meat if you cut straight into it the juices flow out of the meat leaving it dry 👍
Wow it's delicious ❤new subscriber 👍
Thanks and welcome 😊👍
Livah’
You know 😂
Can I use red onions too? The smaller ones. I’m asking out of curiosity because I am new to cooking 😅
Yes you can! It will be a tad sweeter but definitely go for it! 👍🙂
Better white
😋😋😋
Oh yes 😊
Did you peel your liver?
Just made this dish, it was amazing! Thank you
My pleasure ☺ thanks for the feedback 👍
Salt after the liver is cooked not before as it loses moisture and becomes drier.
Yeah you can 👍 but to be honest the seasoning goes on seconds before it hits the pan so it doesnt dry it out at all
well no, because salting the onions when you start to cook them, stops them sticking to the pan and burning as the salt makes them release their moisture. So you have salt right at the start. And it doesn't affect the liver at all. Only if you cook it for too long does it become dry.
perfect video
Thanks so much 🙏 your very kind ☺
Never let the live rest. Cook and serve. Otherwise great recipe.
Thank you very much 👍appreciated, But, you definitely want to leave any meat to rest
Are liver and onions supposed to have a horrible stench? I couldn't get past it last time I attempted to give cooking liver a try and had to bin the contents of my frying pan. The smell put me off but I guess liver is popular for a reason so it must be delicious to billions of people out there. What on Earth did I do wrong...?! I wish I knew.
Did you solve the problem? Because I'm still doubtful about cooking this dish hahaha
@@victormisiti1207 Haha, no, not yet! 😅 My bright idea is to go to a much loved, highly regarded English breakfast cafe that specialises in kidneys, liver & onions...that sort of old school grub, in order to have a gold standard to compare my attempts to. I then will know what it ought to taste like, smell like and so on. Also, if I go to a cafe and get served this legendary gold standard liver and I find myself strongly disliking it due to smell and texture, well then I'll know it just isn't for me. I reckon that's the way to deal with all challenging, entirely foreign dishes; taste a master's version first then decide-- always have a first experience be a high quality one.
@@ciganyweaverandherperiwink6293 that's a good idea, hope it goes well, good luck!
maybe you can invite a few friends to cross-check. Because I hardly sense any stench from liver dishes, but I know a few people who simply cannot eat livers. But there is one tip, you can let the livers fully soak in the milk for 30-45 minutes and then rinse them. Milk would help remove the smells.
@@lamle5183 I did the milk soak thing and my attempt still stunk. I also bought good quality offal so I'm thinking it's just not the thing for me. A real shame as kidneys and liver are both really healthy. I'm going to find a place that is known for great liver and onions (won't be hard-- I'm in England) and I'll see how a 'gold standard' dish is made. Then I know if it's just not for me-- or I'll have to interrogate the chef after I've stuffed my face. Wish me luck, ha!
Why still use Teflon?!
The best for cooking I been . Use those for years but must be the original Teflon not the fake one
The original must fill heavy
Fake one are aluminium and are light in weight their are cheaper
How come I have to sign up , make a password , etcetera to get a recipe?
Because you get all my videos for free, you get all the recipes for free... your part of the deal is to subscribe to my channel and join the mailing list ...again all for free 👍
@@thewestcountrykitchen6843 What if I don't exactly want you to have my personal information?
@@Haffy442 Then you dont sign up, its up to you
That's kind of a no-brainer, don't ya think?!@@thewestcountrykitchen6843
There are a lot of liver and onion recipes out there but I find yours here to be the perfect recipe and this is the type of liver and onion recipe that I was raised on. I'm using elk liver because that is what I harvested here in Arizona. Thank you for your gift here.. IT IS PERFECT!!! (and it is very appreciated!!!)
Where’s Doug funnie
Personally I think liver is best when it is almost burnt. All this cheffy talk about keeping it pink is nonsense in my opinion.
Absolutely agree
I always ate it week done........and then I tried it medium in a restaurant and have never gone back to the old boot leather method.
Where’s the bloody baykun?
In this video 😂
ua-cam.com/video/PD1mK2XNsT0/v-deo.htmlsi=gqw_Vy4EZvrFfeth
@@thewestcountrykitchen6843 thx
The onions r way over cooked and no flour or bacon fat