Liver and Bacon with Onion Gravy
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- Опубликовано: 21 авг 2024
- This is a dish which my Nan would cook for me when I was young and I used to love it.
A lot of followers have asked to see me make this and although there are lots of variations to this recipe, this is how my Nan would make it for me and how I like it.
I am using Lamb's liver in this recipe, Calf's liver is just as good but a bit too expensive for my taste.
Give it a go and you might surprise yourself to find that you love it as much as I do.
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My mother made this and we always ate it until my wife was pregnant and couldn’t face it. That was 30 years ago. I’ve convinced her to try it again - liver that is, not being pregnant. I’m cooking it tonight.
You wouldn't believe the amount of people that tell me the same story Brian. They used to eat it all the time, but then somebody went off of it and they haven't eaten it since. My Mrs is none too keen either, but it gives me an excuse to get my parents over when she is out so we can all eat it. Best of luck with cooking it tonight and do let me know how it goes!
@@BestofBritishBlackwell The good news is, my wife enjoyed the Liver and Onions yesterday and it has been added to our menu rota ;-)
@@brianreay4104 Thats great news!
Absolutely fantastic. Best recipe I’ve found
Thank you.
Great to find your channel - despite the terrible and oft quoted myth that Britain has no real 'cuisine'.......it actually has as you know, many, many truly delicous recipes, - and anything you can do to highlight them - I'll support! Sadly it's becomimg ever more difficult to find traditional items on restaurant menus.
Whenever I've cooked British recipes for friends from abroad - they've all loved it and said the same thing: "Why don't people know of 'your' delicous food?"
Writing this whilst watching you cook your fantastic liver, bacon and onions is really making me hungry - it looks SO good!
Thanks for taking the time to comment. I agree that British food has a lot to offer. Old fashioned British dishes are essentially peasant food. Italian, French and Spanish peasant food is praised and worshiped worldwide these days. I am not sure why British food isn’t.
@@BestofBritishBlackwellSo true! Just one of my theories is that France, Italy and Spain have usually given 'names' to their dishes and are great self promotors of the Country's cuisine, truly believing it to be the best in the world - where sadly for many years we've been told how poor or non existent ours is - to the point that nowadays few younger people have much, if any knowledge of British recipes.
My partner is Portuguese - and thinks no cooking in the world can be as good as her homeland.....although she's a great defender of our food too.
It's very interesting that the ingredients in many dishes that younger Brits eat when abroad - they'd never touch here - but give it a foreign name, a holiday atmosphere and enough sauce......
I look at UK restaurants and find it immensely sad that it's the usual boring burgers, pasta or anglicised foreign dishes - it's hard to believe that as a nation we can have so little confidence in our recipes.
I recently found a 1930's menu from a Sheffield restaurant - a wonderfully large choice of delicous sounding dishes and mouthwatering, uniquely British desserts (a far cry from the ubiquitous tirimasu or creme caramel).......which really belies the myth that Britain never had proper restaurants!
Sorry for the rant - keep up the good work.......your recipe liver, bacon and onions for me this aftenoon!
This is the best liver & onions recipe on RUclips, I can stop searching now! Going to make it today, thanks for sharing!
That is very kind of you. Thank you.
I truly appreciate and admire how organized you are and how you get everything done to be ready and hot at the same time! That calls for some real Chef's slills! Thanks ! !
Thank you. I appreciate your kind words!
My favourite dish my Mum used to cook. I miss her good old English cooking.
Best I’ve seen, you must be a chef, well done I’ll copy 👍🏻
Thanks Mark. Not a chef, just love my old fashioned dishes!
Made this tonight - it was fantastic. Definitely one I’ll be cooking again.
That was excellent! thank you for showing us step by step(even for those of us who have been cooking for umpteen years!).💐🙂
wow does that look incredibly delicious- great job -thank you
Bloody hell...my dad used to cook this up for himself and me... I'm 65y/o and still cook it the way my dad did... my missus hates the smell and looks of the meal... tough luck sweetie...the old man also used to fry up some bread as well to dip in the gravy...now that was great... bugga this mate I'm off to go get some lambs fry (as it is known here in Australia)and cook it up for tea...mate you wanna put some Worcestershire sauce in the gravy...it spikes the flavour up like ya wouldn't believe... Cheers matey...
webby🕸...
Thanks for the comment mate. I am glad it bought back some memories. My Mrs hates the small as well and can’t stand the stuff, but I love it! I normally always use Worcestershire sauce in this dish but probably forgot to video it!
I wish I could get lambs live here…it’s sooooooo gooood, yummo
my husband always told me to make it when he was away on business and to give it a day or two so he wouldn't have to smell it when he got home .. Lamb too - lol miss him.
Thank you so much we’l give it a try
It's good to see some old classic comfort food being made, well done :)
Thanks for that Lee. I really appreciate you taking the time to comment and I am glad you enjoyed the video. Plenty more to come!
Hello mate,
I hope your family and your good self are well.
I haven’t commented for ages, but I just wanted you to know that you are my go to chef.
Pie mash and liquor,
Steak and kidney pudding,
Liver and onions,
And everything in between.
Every time I prepare one of your recipes I feel like I’m cheating if I don’t let you know 🤦♂️😂
Cheers mate,
All the very best,
Les ❤
Hi Les. That is, by far the very best comment I have ever had and it has made my week. Thank you so much.
Blimey mate,
In our house you’re a legend.
THANK YOU 🙏
I’m looking forward to Christmas already 👍
Keep doing what you do, and please don’t ever stop.
My wife, Ann would live on pie and mash.
All the best xxx
@@lesroberts3226 It’s comments like these that keep me going. All of the very best to all of you.
👍👍👍👍👍❤️
Love your Nan's recipe and the way you explained it. Just eating now and it's delicious. Thank you.
Thanks for taking the time to comment. I am glad you enjoyed the video!
Going to try this sounds
MY MOTHER TAUGHT ME THIS ONE RECIPE
ALONG TIME AGO. I MISS IT!
Great video, sir! l have never tried liver with onion gravy, but l shall!
No foolin', you had me droolin' watching this, eh?
Interesting methodology
A proper British meal. Excellent:)
Thank you. That is very kind.
10 out of 10 - tested and confirmed
Superb
Thanks for the recipe. Since my mum's dementia has kicked in, I'm on the search for good traditional British recipes. This was top of my list. Going to buy some liver right now!
I am sorry to her about your mum. Have a look at some of my other videos. There are a few old classics there. Drop me a message if you need any help or tips.
spot on, went out and brought a small cut of calves liver today, haven't had it since my nan cooked it for me around thirty years back so was glad to find a recipe so I can give it a nudge tomorrow, your version looks top notch.....thankyou very much for the upload
Let me know how it goes.
Best meal ever .I've just made ox liver same but ox is very gamey and strong but still amazing my normal choice would be lamb like yours I'm so lucky to have a decent butchers who sells ofal when I want it
A decent butchers is always a massive bonus. Have you tried Calve's liver?
@@BestofBritishBlackwell yes I love all types of liver calves is great in the slow cooker
I've always cooked L&O in oven, but after tonight where I cooked it this way, Never again that mate was absolutely awesome, god only know where I got the casserole type cooking from. One thing that you may mention is Lambs liver takes very little cooking so it's easy to over cook and it becomes tough (as does any meat),I think that is the mistake many make and then complain " dont like liver it's too tough".
Great recipe, tnx for sharing.
ps- My off cuts I flash fried and the dogs me best mate now.
pps- Also love the way you melted the butter first for the spuds,never done that till tonight.
So glad you enjoyed it mate. Its a lovely meal and very cheap which definitely helps at the moment. If more people tried this recipe, more people would be converted to it. Wonderful source of iron for kids too!
Looks delicious, thank you Sandy.
It's SO delicious and such a cheap meal ( comparatively). I'm cooking this tonight for tea. I sometimes put a little bit of Lea & Perrins in the onion gravy too. Mmm 😋 🇬🇧🇬🇧🇬🇧
Love a bit of lea and perrins in the gravy!
I soak in milk and it softens it nicely!
Honest to goodness good food. That's me tomorrow night with a bit of Jamaican sunshine (scotch bonnet pepper) for a bit of warmth. Cannot wait! Thank you!
Jennifer Lewis Thank you. What will you put the peppers in?
@@BestofBritishBlackwell Chop one up and throw it in with the onions :-)
Jennifer Lewis I like it.
cheers mate
I’m doing this today
Yumm, just made this today, with your help. I also added some red Shiraz wine to it and it turned out fantastic!
Sounds lovely! I am glad you found the video useful. Thanks for commenting.
SWEET JESUS!! Lamb's liver!!!! 🤗🤗🤗🤗😋😋😋😋😋😋
marco pierre white is a great chef BUT youcook like i remember from my younger days at home in england thank you chef
That is very high praise indeed. Thanks
I made this just as you did and it came out very good. Thanks
Great to hear! Nice one!
Delicious and some might say old school but these done well at home really are the best
MikeT Thanks Mike. I couldn’t agree more.
Great video. You mentioned soaking liver in milk. I believe milk was used when pigs or ox (beef) liver was being cooked as they do not have the delicate flavour that lambs liver has. Kindest regards.
Next time any of u folks r in a Chinese takeaway in the UK, I know Northern Ireland for sure, order liver and bacon with peas onions and mushrooms! It’s better than any fried rice dish 👍
😋😋😋
Used to make this in a casserole dish but will try this. They’re not too keen on offal here in Australia and they call lamb’s liver “lamb’s fry”. 🤔
Give it a go. Beats a casserole all day long!
I like your compact kitchen
Thanks, I designed it so that everything was within easy reach!
i love this recipe just to deglaze the pan i use a little red wine then add the gravy .. but you cooked it perfectly
Thank you.
Good information
Very nice. Just missing button mushrooms and a tin of tomato’s. Mmmmmmmm
I love this recipe, if I am gonna leave a portion for later on, is it okay to pour half the gravy out of the pan into a storage container to then re heat afterwards? Will it still taste the same?
Absolutely. Gravy and stock can even be frozen without losing any flavour at all.
It looks delicious !!! My grandma also makes it that way. The only difference is that she doesn't make gravy. Her onions just cook in the bacon and liver leftover juice in the pan with a dash of butter and then she puts it on top of the plate. 👍
I love liver but don't eat it very often but I'm going to try this recipe, I also love lambs kidneys as well.
Its a lovely meal and well worth trying. You can use lambs liver or calves liver, both work just as well. Why not add a couple of kidneys on the side as a treat!
Love lambs fry/liver. Is their a recipe that i can print? I had this when growng up in Scotland and still love it.
Thanks for commenting. The following link might be useful to you. www.bbc.co.uk/food/recipes/liver_and_bacon_with_94841
At last some one who does not cremate the Liver. Looks Yummy.
Thanks Colin. I do like my liver medium!
You do it nigh on the same as me but i put the Gravy in with the liver and bacon just before the liver is fully cooked
My Nan did that sometimes too. But I love when the liver goes a bit crunchy!
WHERE ARE THE MUSHROOMS?
O
MS? I AM A FOOL FOR THEM.
Me too. But on this occasion, my wife’s was also eating and she hates mushrooms.
Could you get a bit more bloody echo in that clip, or do the demo in the Albert F/Hall
Relax. Try not to get so upset by such minor things.
I prefer white pepper in mashed potato..also, for me, your mash looked a bit sloppy.. I prefer a dryer mash, with butter and cheese. Final dish looked good tho,
Mash for me, is one of those things that changes depending on what I am eating. If I have something like Liver and Bacon, I love a smooth creamy mash. But if I am making pie and mash, I like a rough mash with white pepper!
Here's a 'Tip & Trick'. Instead of adding salt, pepper and flour to a flat dish to coat the prepared Liver, get a 3 or 6 Litre freezer bag, add the Flour, Salt and Pepper. Add the Liver (with tongs) to the Freezer Bag. Blow into the Freezer Bag and inflate it like a 'baloon' and hold the inflated Freezer Bag tightly closed by hand. Give the inflated freezer bag a good shake until all the liver is coated. leave the Liver in the freezer bag until it (Liver) is ready to go into the pan. Give the coated Liver a final shake. Use a pair of Tongs to transfer the coated Liver into the pan.
Clean, Simple, No messy hands/fingers.
Thanks for this. If I were trying to only coat the liver, that method would work fine. However, you need to add the flour because the excess makes the gravy (I show this later on in the video). If there is no excess flour on the bottom of the pan, the gravy will not thicken.
LOVE IT AMAZING THANKS YOU GOODNESS 🌟,❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
how did you make the gravy?
Hi. Thanks for taking the time to comment. The basic gravy stock was made using water, a beef stock cube and some beef gravy granules. I steeped the fried onions in that stock for about an hour and then thickened the gravy in the same pan which I fried the liver and back on. I did this because I wanted the gravy to absorb all of the flavour of the liver and bacon as well as using the excess flour in the pan (from the liver) to thicken the gravy. Works very time and gives a gravy that tastes superb!
Could this be batch cooked and frozen?
Absolutely.
For liver and bacon what was the quantity of gravy mix and water used... L
Man what you cutting of bang it all in the pan init
I cut out the sinue.
why so much oil in the pan to start with???
Two reasons. Firstly to fully coat the liver. Secondly to ensure that the flour on the outside of the liver crisps in the hot oil.
@@BestofBritishBlackwell 3rd It's comfort food, get it in and under no circumstances add Avocado's or sht like that,Enjoy Peter.
Was that butter or margarine you used in the mash and can you clarify how long you cooked the liver for as it seemed long but I missed the timing if you mentioned it. Thanks
Always butter. I never use margarine, cant stand the stuff. I cooked the liver for about 3 mins either side in a very hot pan.
My mum used to pull all the tubes out of the liver.
Jan, my nan used to spend a lot of time doing that too. Fortunately, most of the liver comes pre-trimmed now and that saves a lot of time.
Not seen my kitchen for almost a year, had a stroke on 29th May last barely eating anything lost loads of weight in hospital, not sure if it’s a side effect from the many meds I take, lost the use of my left side.
@@JanTheNan Jan, I am really sorry to hear that. That really is terribly sad. I hope you recover very soon.
Best of British Blackwell thank you, even if I tried to emulate my dear Mum my left hand is useless, no holding a sarnie or cutlery unable to stand or walk.
Oh! We can't get lambs liver in Canada?🇨🇦 I have to use beef or calfs 😁 Don't know what they do with it but you can't buy it anywhere??
That is a shame Derek. If you cant get Lamb's liver, the same recipe work for both beef and calves with calves being my preference. Best of luck with the cook.
I heat milk up
i put olive oil with the mash not milk
I suppose that works just as well, but I am not so keen on Olive Oil, hence the butter and milk.
LEAN streaky bacon??.... That's just bacon
whats gravy stock??
suzycreamcheesez beef stock mainly.
@@BestofBritishBlackwell mahalo!
Pigs liver is far better. The amount of time you spent making the ruuny mash the liver must be shoe leather.
Pigs liver makes a lovely pate. However, I find it a tad too strong for this dish.
I like your recipe and I like your knife but your Australian accent is hard to listen to
Thanks for the compliments. I may struggle to do anything about my voice, but what I will say is that I am not Australian. I am a 100% Londoner!
And what's up wid an ozzie accent !😡 ya pommie wanker! I suppose ur one of them blokes that drink warm fucking beer too huh🍺🍺🍺...
Luv the stuff your cooking and the step by step , help but really fella the audio is terrible get your stall sorted and do it right or whats the point but will still subscribe good luck positive c .
Dean. These are my earlier videos. Check out my later stuff.
@@BestofBritishBlackwell sorry lol!!😁
@@deanhitchen2742 Not a problem. When I started out, I had an old handheld camera and no lights or mics. I now have the full kit!
@@BestofBritishBlackwell Little idea for a future video ,please a meal i was brought up on which was , Rabbit Stew with Pearl Barley split pea and lentils ,slow cooked with stew pack /herbs then, finished of with crispy dumplings on top /chicken version optional for snow fakes lol!!
@@deanhitchen2742 leave it to me!