Anybody that turns their nose up on that is missing out on some good stuff! We call that "Cold weather Food". When you've been out in it all day, this'll warm ya up nicely. I like the way you did that. I'm going to do it your way next time.
John can I just say I found your channel after searching for how to cook liver and onions years ago, I always look forward to your Sunday night caps, you kept me sane through lockdown as I was living on my own, I have now found love. Keep up the excellent videos. You are a legend. Deb is a lucky lady
Brilliant and just how I cook my liver! Liver has to be long and slow or fast and pink but this fast way there is no chance to make a good gravy . I use a base of celery ,onion and carrot roasted in oven first before I add the pre-seared liver and put it all in the casserole dish for 45 mins on 180 electric fan oven. Then when done I remove the liver and strain the other veg out of the gravy and then heat the gravy on the stove with a beef oxo cube until reduced and thick. I serve with mash , peas and carrots :)
John, That was a new take on liver and onions. Here in the California, at least, we use calves or beef liver. We fry it with the onions and usually add a few strips of bacon. It is served dry and not with the gravy or mushrooms. I will give your version a try as it looks absolutely delicious! Thanks for sharing! Dave
Swarf Rat I just finished looking at many liver videos from the states and most of them had a gravy. My mother made hers like yours but I really think that it's 50/50 stateside for with or without gravy.
Here is a great tip if you intend coating your liver in flour before you saute it in your pan. Get a large freezer bag and put in around half a cup of ordinary flour or a little more depending on how much liver you intend cooking. Cut your liver in the desired sizes - small or medium etc. Add your cut liver pieces to the freezer bag containing the flour. Hold the neck of the freezer bag and, closing up the neck of the freezer bag with your hand, blow air into the freezer like a baloon, firmly grip the top of the 'sealed' freezer bag and shake the contents until all of the liver is fully coated with flour. Job done - No fuss - No messy dish - No waste - No washing a mixing dish. Clean - Simple and Efficient !!!
Hey John, those chips look fantastic! Interesting recipe, I make a similar one , but using beef hamburger with the onion and mushroom gravy over chips, Bon appetite for sure!
Oh my, do I remember doing the chips (french fries) at McDonalds, lo, these 50 years ago....we rested the chips after the first bath in the deep fat fryer until they were cool and then finished them with one more dip....then much salt to satisfy. Back then all we could get was beef liver but I did love it fried with onions. You certainly brought back the memories today. Thanks!
Interesting way to cook liver and onions. We get the German butchers to cut cows liver about an inch thick. We brown sliced onion in a little bit of oil in the frying pan and then add the liver we drenched in flour and cook it till it brown on the outside and nice and tender inside. To some it is a little red on the interior but to us that is when it is the most tender and tasty. We make thick milk gravy with the pan drippings and put it over slices of bread torn up. Your video reminded me we need to get those Germans to slice us some more. An additional benefit is that liver is something many do not like so they usually sell it cheap and as you said "it is a good source of iron". We get at least 10 lbs. at a time and vacuum pack it into 2 lb. packs and freeze it for later. Great video, great looking bait. Bo apatite.
If you are really hungry you will eat anything, believe me. Making a dish with what is available and affordable, is the basic way it has been done in the past. John shows us that, maybe without even realizing why and where and when these receipts came from in the area he lives. Is it healthy food according to modern times? Hoe cares, generations survived on it to this day on. Here in Holland we ate tulip bulbs, we did not have unions. Tasted good thou. Keep on cooking John.
Some folk say liver is just offal ... but I think it's wonderful, a real treat. Bit of a coincidence but for only the second time this year - we 'd just finished our sunday dinner - Liver, onions with mash carrots and cabbage. Apple and rhubarb crumble with custard to finish washed down with a pert little bottle of crabbies beer. Only minor differences, oil the pan, pepper in the flour and fry off until you see beads of blood rising ... and use some of the blood from the packaging to thicken the gravy. If no tripe - maybe lung and heart pie (suet pastry) ? My grandad's favourite.
Beautiful John. yum from Australia. Here we call it lambs fry and we add bacon as well. When my wife makes it , we have to send a bowl into the neighbor as his wife wont cook it.
I have been watching this entire series and was starting to think we both had the same favorite foods, Until this episode.LOL. My mother used to make liver and onions when I was a kid, and I never liked it. Chris
Lamb's liver would have to be a special order around here. I can get chicken, beef, and port, but lamb, not likely. That water on the mushroom brought out the leftover flavors from the lamb and onions, yum, yum, good. John that is some of the best looking liver and onions I have ever seen. Young people around here would turn up their nose at that, but man, that's good food.
I once brought a Frenchman over to England on business...we ate at a truckers' stop, where he ordered liver and onions. So fussy, normally, he thought it was great. A proud moment. Have you tried it with sliced apple fried (dry-ish) alongside the liver? Chips from an open pan?!! Now THAT'S 'old school'.
Usually do liver and onions (with Italian seasoning) but I had liver stir fry tonight, liver rubbed in chili, paprika, five spice, (more) ginger, salt and pepper. Stir fried with onions and a bell pepper. Boil up some egg noodles, bit of soy sauce. Nice alternate way of cooking it. Felt it needed something sweet in it to take the edge off the chili though, perhaps if the onions were cameralised it would work better.
I love liver and onions, we used to eat it all the time growing up (cheap meat I guess) No one else in our household likes it though so I never make it anymore. Never tried sheep's liver, always been beef or wild game liver.
+Cruiser Mac I hear you, man! I love liver and onions, too. I used to work in a kitchen when I was a kid, and at the end of one night they were going to toss out a whole pan of liver, bacon, and onions because no one wanted any. I ate a whole lot of LB&O that night!
+ArtemiaSalina Same here, went to the mess hall one evening and they were doing battered liver steaks. Only the country boys and me were the ones taking it, and the server put a foot high pile on my plate as I was the first in a long time who liked liver. I ate it all, just liver and nothing else that night.
I love me Liver, Bacon and Onion with gravy and mash. Classic. But if you really want to go old school (and be reminded of school dinners >30 years ago) you have to swap delicate lambs liver for Ox liver. Believe me it's worth it! Much cheaper too.
it's good to see people embracing liver. I've tried it this way myself and I'm not a fan me personally. it's an nomadic somali dish people normally eat this for breakfast with what anjeero I've been told in the somali restaurant. as you can see it's easy process. after the restaurant me and my wife are regular eaters. who needs bacon in the morning when you have liver. great video keep it up :)
Great looking meal John your a dab hand in the kitchen mate. we will be seeing you on master chef next or swapping recipes with Mary Berry. seriously good job mate
You should give it a try when it's been fried in bacon fat with the onions layered over the meat. Two pounds of onions to every pound of meat, two pounds of bacon fried for every pound of onions. Probably less 'healthy' than the method shown here, but as long as you don't get the heat too high, the result is very good. I've seen that recipe change the minds of the most outspoken liver haters. What some people do to a good piece of liver borders on sacrilege. Tougher than an old boot, dry, mealy and bitter... if you were forced to eat that as a kid, little wonder as to why some adults won't consider eating it now.
I never knew English people were into liver and onions. the trick is to eat it for breakfast it's the same as bacon but lot healthier and doesn't take long to cook. in Somalia this is a traditional breakfast.
Never had lambs liver. I'll have to go to the halal shop near by and see if they carry it. Looks like good stick to yer ribs comfort food. Thanks John. Hi to Debs!
Been a regular viewer for about 4 years now. Found this gem by searching your old videos after watching a rerun of your old casting video today. My acid test for any restaurant is how their liver and onions dish fares. Done correctly, it is the best. Done wrong it is the worst meal imaginable! Found lots of old videos of yours to binge watch now. Not sure if this is a blessing or a curse but either way will enjoy. Thanks!
Hi mate. Has Mom got you, by chance, on a health food bend. I would have used a good lump of butter for frying of those livers. The butter would help activate the flour, and also make the flavour a lot more full and rich. I know that you used the gravy powder for thickening and flavour, but nothing trumps a good knob of butter, I think.
The problem I have with liver is that it tastes like liver. I guess that's why there are so many different coloured neck ties. 'Cause everybody's different. OK, I get it now. :-) Northern English poutine.
Aww shit now you got me salivating I love lambs liver or Lambs Fry as we call it over here in Convict country, except we add bacon into the mix. One proviso is that the Liver has to be cooked through, raw liver isn't very nice.lol
Liver is on the menu tonight! It's super high in colesterol. But, it is great for body builders and athletes, when they are young. It is high in protein. If you like liver, bon apetite. I'll eat them "chips" all day long!
+WAVETUBE84 Cholesterol you eat doesn't affect your own cholesterol level, oddly enough. (well not directly). And liver is delicious when done right :D
Every recipe I have watched for this meal has used prepacked supermarket liver. I do wish people would buy meat off the local butcher. I never buy food products from the Supermarkets
LOL!!!!! I do not believe this guy. HAHAHA!!!! He is using a "VERNIER CALLIPER" to measure the thickness of his "CHIPS."!!!!!!!!! HAHAHAHAHAHAHAHA!!! What a load!!!!!!!!!
The best way is too cut into 2" squares and just heat in a pan with salt and pepper and just cook in it's own juices, it's done when it's piping hot . A couple of slices of crusty bread too dip and "Manna from heaven"
The sort of food that built an empire. Proper.
Well done. Just couldn't help laughing, using a digital vernier to measure the chips...priceless !
you be always wanted to use my tool for the kitchen it was brilliant
Dropping the spud off the board followed by ‘bollocks mon’ you don’t hear that on American you tubers 😂😂😂😂
Anybody that turns their nose up on that is missing out on some good stuff! We call that "Cold weather Food". When you've been out in it all day, this'll warm ya up nicely. I like the way you did that. I'm going to do it your way next time.
John can I just say I found your channel after searching for how to cook liver and onions years ago, I always look forward to your Sunday night caps, you kept me sane through lockdown as I was living on my own, I have now found love. Keep up the excellent videos. You are a legend. Deb is a lucky lady
Great Chip control sir!
Hola from Texas
Brilliant and just how I cook my liver! Liver has to be long and slow or fast and pink but this fast way there is no chance to make a good gravy . I use a base of celery ,onion and carrot roasted in oven first before I add the pre-seared liver and put it all in the casserole dish for 45 mins on 180 electric fan oven. Then when done I remove the liver and strain the other veg out of the gravy and then heat the gravy on the stove with a beef oxo cube until reduced and thick. I serve with mash , peas and carrots :)
Precision measurements are a must.
😂
Love it. It's like a black and decker dinner lol
looks great as always John!
John,
That was a new take on liver and onions. Here in the California, at least, we use calves or beef liver. We fry it with the onions and usually add a few strips of bacon. It is served dry and not with the gravy or mushrooms. I will give your version a try as it looks absolutely delicious! Thanks for sharing!
Dave
Swarf Rat I just finished looking at many liver videos from the states and most of them had a gravy. My mother made hers like yours but I really think that it's 50/50 stateside for with or without gravy.
Here is a great tip if you intend coating your liver in flour before
you saute it in your pan.
Get a large freezer bag and put in around half a cup of ordinary flour
or a little more depending on how much liver you intend cooking.
Cut your liver in the desired sizes - small or medium etc.
Add your cut liver pieces to the freezer bag containing the flour.
Hold the neck of the freezer bag and, closing up the neck of the freezer
bag with your hand, blow air into the freezer like a baloon, firmly grip
the top of the 'sealed' freezer bag and shake the contents until all of
the liver is fully coated with flour.
Job done - No fuss - No messy dish - No waste - No washing a mixing
dish.
Clean - Simple and Efficient !!!
Hey John, those chips look fantastic! Interesting recipe, I make a similar one , but using beef hamburger with the onion and mushroom gravy over chips, Bon appetite for sure!
Oh my, do I remember doing the chips (french fries) at McDonalds, lo, these 50 years ago....we rested the chips after the first bath in the deep fat fryer until they were cool and then finished them with one more dip....then much salt to satisfy. Back then all we could get was beef liver but I did love it fried with onions. You certainly brought back the memories today. Thanks!
Interesting way to cook liver and onions. We get the German butchers to cut cows liver about an inch thick. We brown sliced onion in a little bit of oil in the frying pan and then add the liver we drenched in flour and cook it till it brown on the outside and nice and tender inside. To some it is a little red on the interior but to us that is when it is the most tender and tasty. We make thick milk gravy with the pan drippings and put it over slices of bread torn up. Your video reminded me we need to get those Germans to slice us some more. An additional benefit is that liver is something many do not like so they usually sell it cheap and as you said "it is a good source of iron". We get at least 10 lbs. at a time and vacuum pack it into 2 lb. packs and freeze it for later. Great video, great looking bait. Bo apatite.
Just love your video's you make me laugh😂😂😂😂
Good home cooking belly warming food
Man after my own heart just brilliant
Thank you for 🤗🇬🇧💖👍👍👍👍👍👍
spot on tasted lovely cheers .
Looks great, I thought that was a long winded way to do chips but they looked fantastic
If you are really hungry you will eat anything, believe me. Making a dish with what is available and affordable, is the basic way it has been done in the past.
John shows us that, maybe without even realizing why and where and when these receipts came from in the area he lives. Is it healthy food according to modern times?
Hoe cares, generations survived on it to this day on. Here in Holland we ate tulip bulbs, we did not have unions. Tasted good thou. Keep on cooking John.
Love ya vids, and it's great to hear a geordie on yootuube ha
I never knew that about deep frying potatoes, take them out let them rest then cook more, now I have to try that! Thanks man!
Christ, that looks epic mate. My mouth is watering here 😍
Oh my God! Liver and onions...Bloody delish! ❤❤❤❤
Some folk say liver is just offal ... but I think it's wonderful, a real treat.
Bit of a coincidence but for only the second time this year - we 'd just finished our sunday dinner - Liver, onions with mash carrots and cabbage. Apple and rhubarb crumble with custard to finish washed down with a pert little bottle of crabbies beer.
Only minor differences, oil the pan, pepper in the flour and fry off until you see beads of blood rising ... and use some of the blood from the packaging to thicken the gravy.
If no tripe - maybe lung and heart pie (suet pastry) ? My grandad's favourite.
Oh my goodness. This looks AMAZING!!!!!!!
Beautiful John. yum from Australia. Here we call it lambs fry and we add bacon as well. When my wife makes it , we have to send a bowl into the neighbor as his wife wont cook it.
I have been watching this entire series and was starting to think we both had the same favorite foods, Until this episode.LOL. My mother used to make liver and onions when I was a kid, and I never liked it. Chris
Lamb's liver would have to be a special order around here. I can get chicken, beef, and port, but lamb, not likely. That water on the mushroom brought out the leftover flavors from the lamb and onions, yum, yum, good. John that is some of the best looking liver and onions I have ever seen. Young people around here would turn up their nose at that, but man, that's good food.
We call it "proper food"
I once brought a Frenchman over to England on business...we ate at a truckers' stop, where he ordered liver and onions.
So fussy, normally, he thought it was great.
A proud moment.
Have you tried it with sliced apple fried (dry-ish) alongside the liver?
Chips from an open pan?!! Now THAT'S 'old school'.
my mouths watering now i love liver, thanks for posting this, i would also like to see you do a hotpot recipe!
Love it ! thank you for sharing
Our family loves lambs fry, we will have to give this a go thanks doubleboost.
Kidneys and chips for brekkie; and Lamb's liver for Tea; Yum !! I wish I were over the Pond again, I do.
Thanx for a delicious recipe John!
I love liver. My wife hates it so I mostly have it when I eat out. Proper chips too. Thrice fried! (y)
Thanks John! I use the cooking as intermission between parts 1 and 2 of the main event.
+phooesnax Sounds good to me
Hi,
That looks bloody brilliant!
This looks like a great recipe I am going to try. What did you add to thicken the gravy?
Usually do liver and onions (with Italian seasoning) but I had liver stir fry tonight, liver rubbed in chili, paprika, five spice, (more) ginger, salt and pepper. Stir fried with onions and a bell pepper. Boil up some egg noodles, bit of soy sauce. Nice alternate way of cooking it. Felt it needed something sweet in it to take the edge off the chili though, perhaps if the onions were cameralised it would work better.
I love liver and onions, we used to eat it all the time growing up (cheap meat I guess) No one else in our household likes it though so I never make it anymore. Never tried sheep's liver, always been beef or wild game liver.
+Cruiser Mac I hear you, man! I love liver and onions, too. I used to work in a kitchen when I was a kid, and at the end of one night they were going to toss out a whole pan of liver, bacon, and onions because no one wanted any. I ate a whole lot of LB&O that night!
+ArtemiaSalina Same here, went to the mess hall one evening and they were doing battered liver steaks. Only the country boys and me were the ones taking it, and the server put a foot high pile on my plate as I was the first in a long time who liked liver. I ate it all, just liver and nothing else that night.
I love me Liver, Bacon and Onion with gravy and mash. Classic. But if you really want to go old school (and be reminded of school dinners >30 years ago) you have to swap delicate lambs liver for Ox liver. Believe me it's worth it! Much cheaper too.
it's good to see people embracing liver. I've tried it this way myself and I'm not a fan me personally. it's an nomadic somali dish people normally eat this for breakfast with what anjeero I've been told in the somali restaurant. as you can see it's easy process. after the restaurant me and my wife are regular eaters. who needs bacon in the morning when you have liver. great video keep it up :)
Spot on Man 👍👍👍👍👍👍
Cooked this yesterday but with mash and it was absolutely delicious
the secret is, to get a nice young liver no a big old rank one.
It's Genuine Newcastle Dennis. Great to hear! Hi John, can you do a hotpot please?
That sounds like a plan
Hotpot!!! Yessa
Great looking meal John your a dab hand in the kitchen mate. we will be seeing you on master chef next or swapping recipes with Mary Berry. seriously good job mate
Wish I'd never got rid of the chip pan, they look so good. See you have Sarsons. Food of the gods especially done in lard.
+Chris Hamlet They are very nice done in oil Yes you need the vinegar
You should give it a try when it's been fried in bacon fat with the onions layered over the meat. Two pounds of onions to every pound of meat, two pounds of bacon fried for every pound of onions. Probably less 'healthy' than the method shown here, but as long as you don't get the heat too high, the result is very good. I've seen that recipe change the minds of the most outspoken liver haters.
What some people do to a good piece of liver borders on sacrilege. Tougher than an old boot, dry, mealy and bitter... if you were forced to eat that as a kid, little wonder as to why some adults won't consider eating it now.
Lamb's liver is tasty! I just pan sear it after seasoning it. Good eating!
Gonna do this now... looks delish ! not doing chips though.. doing Mash with it.. yum yum.
I never knew English people were into liver and onions. the trick is to eat it for breakfast it's the same as bacon but lot healthier and doesn't take long to cook. in Somalia this is a traditional breakfast.
Wow, he measured the potatoes.
Measuring the chips😂😂😂😂😂😂
Yum yum, I could just make this, it's been sometime since I had liver and onion.
Looks Yummy .. Thanks ..
Precision cooking requires precision tools!
Measures his chips....Love it!
calipers on taters, i love it!!!
Never had lambs liver. I'll have to go to the halal shop near by and see if they carry it. Looks like good stick to yer ribs comfort food. Thanks John. Hi to Debs!
I used to hate calf's liver when I was little. Now I like chicken liver the best
Been a regular viewer for about 4 years now. Found this gem by searching your old videos after watching a rerun of your old casting video today. My acid test for any restaurant is how their liver and onions dish fares. Done correctly, it is the best. Done wrong it is the worst meal imaginable! Found lots of old videos of yours to binge watch now. Not sure if this is a blessing or a curse but either way will enjoy. Thanks!
yeyyy a northerner! im just down the road, Sunderland :)
That looks delicious
Very nice thank you.
Hi mate. Has Mom got you, by chance, on a health food bend. I would have used a good lump of butter for frying of those livers. The butter would help activate the flour, and also make the flavour a lot more full and rich. I know that you used the gravy powder for thickening and flavour, but nothing trumps a good knob of butter, I think.
Marcel Timmers but John's method has less fat in it, which is great.
I want to try this. What did you add bedsides salt and pepper?
Guten Appetit!
This food looks amazing especially the chips, I wish I was sat eating dinner with you.
The problem I have with liver is that it tastes like liver. I guess that's why there are so many different coloured neck ties. 'Cause everybody's different.
OK, I get it now. :-) Northern English poutine.
Get yourself a potato chipper.
I so wish this channel was in English
Aww shit now you got me salivating I love lambs liver or Lambs Fry as we call it over here in Convict country, except we add bacon into the mix. One proviso is that the Liver has to be cooked through, raw liver isn't very nice.lol
Bless him
Those single grind knives make me wince, please John, sharpen it both sides!
You could of cooked the chips in dripping on your camping stove outside. 👍
Or with you mini foundry.
Liver is on the menu tonight! It's super high in colesterol. But, it is great for body builders and athletes, when they are young. It is high in protein. If you like liver, bon apetite. I'll eat them "chips" all day long!
+WAVETUBE84 Believe it or not my cholesterol is 3.4 lol
+WAVETUBE84 Cholesterol you eat doesn't affect your own cholesterol level, oddly enough. (well not directly). And liver is delicious when done right :D
why have you not got a little oil in your frying pan for the liver John ?
Real brit
And straight to the bathroom after that
LOL measuring the chips hahahahahaha
Better than a 🥩
Must be a new product line from Mitutoyo, calibrated chip measuring calipers........
Sorry John we are in the EU for now so chips are 12.7 mm .Right I'm off for some supper now !!
I am not sure i have ever seen lamb liver in the USA by the way. Beef liver with bacon and fried onions is pretty good though.
shame you can't get lambs liver in USA lamb is mainly used here in the UK
Gan to get that lambs liver from Morrisons yisterday oot that fridge and get it urn x
ucking great !!!
Some of my grandma's recipes listed a pinch of this and d dollop of that. Then bake it in a "slow" oven. One even said "When cooking, mind your fire."
You forgot the stottie cake to dip in the gravy.
Does this transfer to beef liver ?
Ye knaa more than yer lettin' on aboot... ;)
a naa nowt
+doubleboost Aalreet, kidda... ;)
Aye, kidda... ;)
Even got some for the cat (on the floor!)
Every recipe I have watched for this meal has used prepacked supermarket liver.
I do wish people would buy meat off the local butcher.
I never buy food products from the Supermarkets
The future
LOL!!!!! I do not believe this guy. HAHAHA!!!! He is using a "VERNIER CALLIPER" to measure the thickness of his "CHIPS."!!!!!!!!! HAHAHAHAHAHAHAHA!!! What a load!!!!!!!!!
With all this northern food, I wonder if he will end up making tripe, if so, it's one i wont watch!
+jusb1066 No chance at all
+doubleboost Oh no...tripe is lovely, raw with salt and vinegar is my favourite way.
The best way is too cut into 2" squares and just heat in a pan with salt and pepper and just cook in it's own juices, it's done when it's piping hot . A couple of slices of crusty bread too dip and "Manna from heaven"
I love tripe
instead of mushrooms they put kidney. once cooked looks a lot like mushrooms.
Measuring chips I rest my case...........and get that cap washed
y-i-man
are the potatoes frozen?
No fresh Thanks for watching