Liver Recipes - Tasty & Economical!

Liver is not everyone's idea of an ideal dinner. Amongst my friends and family, people seem to be split more or less evenly into those who love it, and those who don't. When I was growing up, we ate liver quite a lot (probably because it is relatively cheap), but nowadays it seems to be out of favour and that is a real shame.

If you haven't tried liver before, then you really should! As well as being delicious, it is also rich in Vitamin A and in iron, and also quite low in fat.

And as mentioned above, liver is relatively cheap to buy (with the possible exception of calves liver) which makes it an economical main dish.

Calves Liver has the most delicate flavour, and is the most expensive type of liver. This is the liver that you typically find served in restaurants, especially Italian restaurants. Because of the delicate flavour, it is best lightly fried or grilled.

Lambs Liver is my personal favourite. Reasonably priced to buy, and with a delicate flavour, it can be fried or grilled or used in a variety of other recipes.

Pigs Liver has a very strong flavour which makes it unsuitable for grilling or frying, but it can be used in pates and terrines.

Chicken Livers are typically used in pates. Chicken liver pate on hot toast is one of life's great pleasures!

This is the way I usually cook liver. It is quick, easy and delicious, you can't go wrong!

Start with a pack of sliced lambs liver. This usually comes in a pack of around 400g in the supermarket, which will serve 3-4 people. You will also need one large or two small onions, thinly sliced, and about half a pint of hot stock.

First, coat the liver slices lightly with seasoned flour. You can either put the flour on a plate and coat the liver in that way, or put it in a bag of seasoned flour and give it a good shake.

Heat a little oil in a large frying pan, over a high heat. Quickly fry the liver slices (do it in batches if it doesn't all fit in one layer). You only need 2 minutes or so each side - if you overcook the liver, it will be rubbery and dry. Keep the cooked liver in a warm place. Then add a little more oil to the pan, and over a medium heat fry the onions until softened. Then add the stock to the pan, deglaze the pan and boil for a couple of minutes. Add the liver back into the pan to heat through and serve.

As a variation, you could also include some crispy bacon as well as the liver and onions.

This is something a little bit different - I wouldn't have thought of stir frying liver myself until I came across a recipe in a magazine, but actually it is perfect because liver is at its best when cooked quickly over a high heat.

Again, this recipe uses lambs liver. Cut the liver into thin strips. You can add any vegetables to this, but some suggestions are sliced red peppers, shredded cabbage, onions or leeks, sliced green beans. Stir fry the liver first, for no more than 3 minutes so it doesn't go rubbery. Then remove to a plate and keep warm, whilst you stir fry the vegetables. Return the liver to the pan and add a little liquid such as soy sauce, rice wine or sherry, toss together over a high heat and serve.

Calves Liver, as I have said already, has the most delicate flavour and so great care must be taken not to over cook it. It is all too easy to ruin it (believe me, I know!).

The best way to cook calves liver is pan frying, and this is how you will generally find it served in a restaurant. Make sure the calves liver is very thinly sliced, then fry it for 1-2 minutes on each side. Keep it in a warm place. Then put around 4 tablespoons of Madeira or Port into the pan, bring to the boil and reduce by half (the alcohol will boil off). Add 2 teaspoons of red wine vinegar and around 100ml of beef stock. Boil until reduced by half, then whisk in 1 or 2 tablespoons of creme fraiche or soured cream. 

Serve the liver on a bed of rice of pasta, and top with the sauce. Perfect!