I thought you were a northern lad?
Liver and onions with a plate of mash smothered in the onion gravy!
I find other people wife's more accommodating.
Andy
Ecky Thump.
The trick is to buy plenty of (lambs) liver because it is cheap and discard anything that tastes bitter or dry or both.Liver and onions with a plate of mash smothered in the onion gravy!
You'd be surprised at what opposing food additives are put into regular recipes or restaurant dishes.
Sweetness (honey etc) and saltiness together add a depth of flavour to sauces. When ever I do a pepper sauce (for steaks) I always add brandy but add it late in the cooking process so the brandy flavour does not get cooked out. I add honey to take away the sharpness and just enough salt to calm any sweetnesss. A knob of butter adds another bit of depth and finished off the sauce.
Similarly, when adding smoked bacon to liver and onions, its important to caramalise the onions but adding the salty bacon can be complemented with a bit of honey, if the onions don't quite do the job.
None of the above additions makes the sauce sweet, rather it's job is to take away bitterness or calm saltiness and add depth. My sprogs love it when I cook.
But the flavours add depth and make the dish more pleasant to eat, if done correctly. It's no good for example having something as subtle as dover sole then murdering it with too much salt lemon and ginger. However a good chunky fillet doesn't mind sharing a plate with a rich sauce.
Spot on.
Yuk...kidneys...and tripe...heart....brain....balls...eels.
I'm not keen on kidney, though I'll eat it (I'll try and eat anything). We fry our liver after dropping it in a bag of seasoned flour. The kids would not touch it as youngsters but are coming around to it a bit now.
Are they in the pot?
Soon.recycling....They been scoffing all my bird seed!Are they in the pot?
Oh, and if having liver, try calves liver. Melts in your mouth and nothing at all like lambs liver.Indeed.love Veal liver..v tasty.I love wood pigeon breasts.
