Comments on: Liver, Bacon and Onions

by: Jeanne

Sat, 24 May 2008 22:46:19 +0000

I love liver but Nick is similarly ambivalent. He’s also ambivalent towards truffles (!!), so when he goes away it’s time for the good pasta with truffle butter. Mmmmm. This looks heavenly & I love the “make a plan” soaking of the liver in gin

by: Amanda

Sun, 13 Apr 2008 13:28:39 +0000

I can sometimes tolerate liver. My husband loves liver - if we have it, it’s usually been cooked by him. If so I like it with lots of bacon, onions, heaps of gravy and served with mashed potato. But then I only like a tiny piece of liver…

by: Lizzie

Thu, 10 Apr 2008 15:30:56 +0000

I don’t think I’ve ever had liver as the main component of a meal, certainly not calves liver. I’ll have to give it a try… when I get paid!

RE: Vietnamese restaurants - am I right in thinking you’re in Hackney? There’s loads of really great vietnamese restaurants, especially on kingsland road. The jelly fish comes in a vacuum sealed packet, you can get it in Asian supermarkets. Josh said he saw some in his local Chinese supermarket in Dalston.

by: ros

Thu, 10 Apr 2008 12:38:11 +0000

Hi Margaret, when I said I soaked the chicken livers in alcohol I meant I finished them off in a sauce made of something like calvados and single cream. I think it’s fairly common to do this with chicken livers. I only soaked the calf liver in gin in the hope it would pick up some of the juniper flavours. It did to some degree, but it would probably have been better with crushed juniper berries.

by: Margaret

Thu, 10 Apr 2008 11:50:50 +0000

Due to my husband’s dislike of liver and never having the opportunity to cook for myself, I haven’t eaten liver for years.
Is it usual to soak liver in alcohol?
Your take on liver, bacon and onions is how I would like to eat this dinner and definitely not how my Mum used to cook this when I was growing up.
Hope the teaching is going OK!