Living in England as a child liver was served quite often because it was a cheap meal. In Australia I used to make it with onions and bacon but no one else liked it. Now I live alone so can't wait to cook your recipe - it sounds delicious! Some others on RUclips look awful.
It had been 40 years since I had liver and I had never made it. Since I discovered that I had moderate anemia, I decided I needed to up my Iron. I was a bit nervous to make it because I was sure it would taste horrible. But, much to my delight, your recipe was fabulous! I followed it exactly and was thrilled when it turned out so good. Thank you for your humor and your inspiration!
this is a big comfort! Similarly I've had problems off and on with anemia and recently recovered from COVID..and apprently it can sometimes make anemia worse! so i'm really sick of taking the heavy stomache hurting pills and today is my first day of really trying liver. I'm a little scared, LOL
My parents once had a cat called "Blackie" who would eat nothing else apart from raw ox liver. He was a lovely cat but his breath smelt like a volcano! Looks very nice Keef, and I must admit it's lambs liver for me every time.
Everyone I ask say their Primary schools in the 70's (when lunch was cooked from scratch on the premise) had put them off liver. But when i cooked this meal now, people all want some, so i put it in freezer containers, plus I cook for my elderly neighbour who loves it. What I would add Is anyone that uses blood thinners or people with thin blood should only have 100grams, maybe less if Kale is used along side the mash. TY Keith for your videos, I used alot of them 😃
This is how I remember liver bacon & onions, looks superb just the way I like it, will bookmark this video so that I can refer to it regularly in case I forget how to cook it lol, being 72 I'm likely to do that 😅
In America we fry the bacon first. saute the onions in a little bacon fat. Make the gravy and set it aside. Fry the liver in more bacon fat. Add the onion gravy then the crispy bacon on top. Time to get started!😋
I had made this before (before the year 2000!) and never had such a simple recipe as you show here, I used to add mushrooms which probably are unnecessary and didn't coat the liver in flower either. I used to like it but for sure it didn't look appetising. Small tip to save waste, coat the liver in flower first and use the remainder of said flower to thicken the onions in the pan. Thank you sir, liver and bacon shall be on the menu tomorrow, I can't wait! Pax.
Keefy m'boy, I've been avoiding cooking liver for decades, tho I do love it. I think you've given me the confidence to tackle it, so, one chilly night this winter, I believe I will.
Liver almost impossible to buy here in Australia but I eventually found some lambs liver. At last I can try one of my old favourites. As an ex-Pom, I really miss it. Can't wait to try out this recipe.
Thanks. I just spent 16 weeks in hospital and we had this every third Monday. I've to stick to my meal plan and had.no idea how to cook this so Thanks so much. It looks super easy. I used to have mine with mash and grilled tomato in hospital, but cabbage would also go well. I subscribed in case u do more videos for recipes. 😊
OMG Keef! I didn't know that I was a hardup peasant until I started watching your videos but hey this basic tasty food is for me.Who wants to live on peashoots?
Yo Keef - further to my last message. Whenever I’m in London (UK obvs) I go to the Delaunay restaurant. I order liver and bacon - it’s superb never ever disappointed. I really like your straightforward unpretentious cooking. 💪👍👍
I am from Canada, I am 74 years old, and have Never seen lamb ( or sheep ) Liver. Best we can come up with is calves liver, and we would cook the whole piece of liver, not cut it in little pieces.
Hi Keef - this is like my Mum used to do it. I’m an old fart now and increasingly often harken back to my childhood and this meal takes me straight back there. Liver is low cost where I live in western Canada because the locals have an issue with ‘organ meat’ - idiots. Sometimes the ‘beef liver’ in the supermarket is actually calf liver!! They have no clue - yum yum 🤣🤣🤣🤣🤣.
I love liver, but here in the US it's essentially impossible to find lamb's liver. Beef and chicken, yes. More seldom, pork. And very rarely, veal. I will try this with either veal or chicken liver. In fact, chicken livers and eggs over easy are a staple at my week-end breakfast table. It's a sort of a family tradition.
Well done lad thats what i like to see proper homemade cooking ,made as it should be no messing about & not a lot of waffle - talking crap, So well done Keef.
I cook this here in Thailand at least every couple of weeks. I use pigs liver as Lambs liver is not readily available here. I soak it in milk as you say. Cheap and delicious. What about a liver and bacon provencale recipe, Keef? A posh name for liver and bacon casserole. I can smell your liver and bacon from here. 👍👍
Spot on video, liver makes a great change. I love salt but the amount in stock cubes is massive. Most are around 50% salt and again most contain no 'stock' whatsoever. My daughter said make your own so I save every bone we get, render them down so that it sets like a stiff jelly. I add herbs like thyme, garlic and anything that I fancy. Sometimes I mess thing up but not often. I use a Brillo pad. I have also had mixed results with the quality of liver from most supermarkets. We have a dog and it's so cheap.
I've noticed that liver that hasn't been frozen is far nicer than the previously frozen stuff, (both from Tesco). Thanks for doing this, I grew up with it, and keep forgetting how much I like it! Sometimes I add a half teaspoon of Bovril if it is a bit bland. Yum! I will follow your example and cook my onions longer.
KeefCooks I've noticed that most of the liver in Tesco says " previously frozen" in small letters on it. Sometimes they have fresh which has more taste. I then take half out and freeze in a ziplock bag.
I love liver an onions my mom use to make it all the time she also used cream of mushroom soup in her liver an onions an rolled the liver in flour so it would make it's own gravy as it cooked slow an low an it come out so tender u could cut it with a fork but I didn't know that it was an England dish
My family love liver and onion bacon. I usually season the flour and add some dried mixed herbs. I really have to be in the mood to eat it. They also like stuffed lambs hearts - I don't. Perhaps your viewers might like to see you make that recipe?
Went this route with a small variation using Bisto granules, bloody lovely! BTW I live in Thailand so used pork it was fine, just do not over cook. Ta muchly!
Ah, that's interesting - Maille is one of major mustard-makers in Dijon, France. There was a shortage of mustard seeds last year and Dijon mustard became hard to find. Turns out the problem was in Canada where Maille have been sourcing about 80% of their seeds rather than growing 'em locally.
@@Keefcooks I started eating liver for health benefits, but I've never really gotten to like it, so a recipe like this, with plenty of other strong flavors, is perfect. Thanks for posting it. I'm using lamb liver for it's mild taste. Still need to use plenty of bacon, onion, and mustard to cover the taste.
its a good idea is if you start with the bacon first, and remove the bacon when its finished cooking, that way you can infuse the fat with the onions, then all you need is a pad of butter/margarine. then when add the onions let them get that semi-transparent look, then hit them with salt, and add your flour after the caramelization has completed, avoid burning. oxo cube can be very salty, i prefer stocks from a box especially if you are doing reductions or gravies. i have what i call a coronation breakfast, named after the show. it is the roys rolls of english brekies, it consists of liver with mushrooms, onions, and three or four rashes of bacon, perogies, and two or three poached eggs on toast, and sour cream on the side, beef liver or veal is good with this dish, chicken is too strong, and so is pork, and pink is the preferred cooking colour you are going for, make enough mushrooms and onions for both liver and perogies, these are plated first with the liver and bacon on top, and porgies tucked in close, leave room for toast. start with onions and mushroom. this is plated first and boil water also, add perogies and boil til floating, remove and plate then add vinegar to water and add eggs, the same time start your liver, use the eggs to time your liver and remove from heat and serve
i can, but i dont have it all the time, just for special occasions, its not any worse than a full english, and is classified as a "brinder" (breakfast, lunch, dinner) a meal that will hold you for the day.
Ooh I do enjoy a great plate of liver and onions..... You are so right though Keef so few people will even try liver. My mum used to make burger patties from liver and bacon they were superb 🤤😋 far better than the normal old patty 👌🇿🇦
I know this is 4 years old, but, could I request a steak and kidney stew / pie recipe ?? Also, a recipe for stuffed ox heart. A cheap but filling meal although I have no knowledge of nutrition. My mother made this when offal was literally thrown at you in the BUTCHER'S SHOP. Thanks for your attention. Cheers.
Hi keef a big ty to you both for doing the liver and onions the only problem was Mr m put to much flour in it how much would u say goes into the pan with the onions. Ty Next we are going to try one of your chicken pies. Ty again love Varna and Mr m xxxx love to Mrs keef cooks
Love the authentic recipe here just never had it with bacon :) and the sides are also very traditional especially saving some cabbage water for a drink aha
Hi there from the States, I’ve been obsessively watching your channel and love it, thank you! I was wondering the main oil you use for frying like your onions. It seems like a lot of british cooking and such uses a bunch of oil doesn’t this make things unhealthy? Oil in the states have a lot of confusion behind it with all the food laws and labeling lies etc.
The standard oil I use would be sunflower or 'vegetable oil'. It's considered a lot healthier than things like lard, tallow, animal fats in general. I don't actually worry about 'healthy' food - all things in moderation has worked for me so far...
Hilariously enough, I made Liver and Onions for me and my SO before this video aired. Not so hilarious, however, is the fact that where I am, all you'll really find are milk-fed veal livers. You're lucky to get 100g for $8. I had to scrounge around, and I managed to find regular liver for dirt cheap during a butchery sale at a really obscure super market. $2 for 300g!! Super awesome when you can find it. ... SO didn't like it, I love the heck out of it, though. I get Liver and Onions, and he gets his (yucky!!) pickled pork tongues instead. :D
This is one meal I do like that is/used to be common in London cafs unlike the experience noted in one of your other videos which I know as Cockney Tenko which some call Pie and Mash shops.
I *love* liver and onions. Unfortunately the missus hates it, so I don't get it as often as I'd like. I'm curious though - putting the bacon in last like that, wasn't it underdone? I'd think by the time the bacon was done, the liver would have been overdone and tough. Typically I'll cook the bacon first, then remove it from the pan and use the drippings to brown the onion (and mushroom, which some people may not like). Anyway, as always, love the show. You keep me inspired in the kitchen. Happy Christmas!
Rich - the bacon for this needs almost no cooking (remember it's already 'cooked' i.e. cured) - we're not making it crispy or anything, just warming it through.
I love liver but haven't been able to make it properly. This looks delicious! Unfortunately my wife hates liver so think I'll have to wait until I'm just cooking for myself.
Hmm. I've never tried lamb's liver, only beef liver, which I buy and cook in bulk at least once a month since the taste is still perfect after freezing. Does the taste really differ that much? I've never ever soaked beef liver in milk before cooking it. Only done that once, and it was with the liver from an elk calf. Maybe it's because my recepie has a bunch of cream in it. It's like a cream-liver-onion-stew thingamabob. Sorry for my poor grammar and vocabulary. I'm Swedish. (Not a valid excuse, I know. Shut up.)
Living in England as a child liver was served quite often because it was a cheap meal. In Australia I used to make it with onions and bacon but no one else liked it. Now I live alone so can't wait to cook your recipe - it sounds delicious! Some others on RUclips look awful.
I’ve looked high and low for a proper Brit style liver and onion recipe, and finally, here it is, the stuff of my dreams! Thank you. I owe you one.
It had been 40 years since I had liver and I had never made it. Since I discovered that I had moderate anemia, I decided I needed to up my Iron. I was a bit nervous to make it because I was sure it would taste horrible. But, much to my delight, your recipe was fabulous! I followed it exactly and was thrilled when it turned out so good. Thank you for your humor and your inspiration!
this is a big comfort! Similarly I've had problems off and on with anemia and recently recovered from COVID..and apprently it can sometimes make anemia worse! so i'm really sick of taking the heavy stomache hurting pills and today is my first day of really trying liver. I'm a little scared, LOL
My parents once had a cat called "Blackie" who would eat nothing else apart from raw ox liver. He was a lovely cat but his breath smelt like a volcano! Looks very nice Keef, and I must admit it's lambs liver for me every time.
I'm making it tonight, which is why I'm checking out methods... Making the gravy now, will cook the rest later, cheers. 👍
Everyone I ask say their Primary schools in the 70's (when lunch was cooked from scratch on the premise) had put them off liver. But when i cooked this meal now, people all want some, so i put it in freezer containers, plus I cook for my elderly neighbour who loves it. What I would add Is anyone that uses blood thinners or people with thin blood should only have 100grams, maybe less if Kale is used along side the mash. TY Keith for your videos, I used alot of them 😃
This how we conquered the world liver and onions baby
This is how I remember liver bacon & onions, looks superb just the way I like it, will bookmark this video so that I can refer to it regularly in case I forget how to cook it lol, being 72 I'm likely to do that 😅
This on top of a bed of mash with finely chopped raw onion mixed in with the mash spuds , absolutely delicious , great video MR Keef , Top Notch Grub
Nice to see and hear an honest man,well done,mouth watering
I love liver and onions, can't wait to try this recipe.
Great video mate! I'm cooking this for my mother in law tonight, shes "old school" so need to get it right!! Haha! Much love from Scotland!!
This is how I remember my mom making it many years ago. Thanks a bunch. I'm going to give it a try.
Making this tonight and serving crispy, smoked streaky bacon on top of the finished dish with savoy cabbage & mash. Thank you Keef!
Yeah, I think the bacon should be cooked 1st and the liver cooked in the bacon fat😊
@@femilicious I cook the bacon a little first, too, then add it and the bacon fat to the liver when it's time.
Your cooking skills are amazing 👏 I love the simplicity of it all thank you for showing me how to do liver and onions the perfect way.
In America we fry the bacon first. saute the onions in a little bacon fat. Make the gravy and set it aside. Fry the liver in more bacon fat. Add the onion gravy then the crispy bacon on top. Time to get started!😋
I had made this before (before the year 2000!) and never had such a simple recipe as you show here, I used to add mushrooms which probably are unnecessary and didn't coat the liver in flower either. I used to like it but for sure it didn't look appetising.
Small tip to save waste, coat the liver in flower first and use the remainder of said flower to thicken the onions in the pan.
Thank you sir, liver and bacon shall be on the menu tomorrow, I can't wait!
Pax.
Liver is natures multi vitamin
Keefy m'boy, I've been avoiding cooking liver for decades, tho I do love it. I think you've given me the confidence to tackle it, so, one chilly night this winter, I believe I will.
Yay!
Very good. I like this method. Right up my street. Thanks
Liver is so delicious and very cheap. Goes well with fried onions, bacon and mashed potatoes !
One of my favourite winter foods ,very filling also ,Thanks Keith
I love liver. Allthough, I've never had lamb's liver before. That looks really good. Cheers Keef.
Liver almost impossible to buy here in Australia but I eventually found some lambs liver. At last I can try one of my old favourites. As an ex-Pom, I really miss it. Can't wait to try out this recipe.
Thanks. I just spent 16 weeks in hospital and we had this every third Monday. I've to stick to my meal plan and had.no idea how to cook this so Thanks so much. It looks super easy. I used to have mine with mash and grilled tomato in hospital, but cabbage would also go well. I subscribed in case u do more videos for recipes. 😊
I do a video every Friday. There's over 500 of them - get stuck in!
OMG Keef! I didn't know that I was a hardup peasant until I started watching your videos but hey this basic tasty food is for me.Who wants to live on peashoots?
I made this recipe and was lovely, thanks 😊 , making it when my son comes up next week from Edinburgh, I'm sure he'll love it too😊.
Yo Keef - further to my last message. Whenever I’m in London (UK obvs) I go to the Delaunay restaurant. I order liver and bacon - it’s superb never ever disappointed.
I really like your straightforward unpretentious cooking. 💪👍👍
I haven’t cooked liver in ages but I’m trying this today. It looks fantastic can’t wait 😊
Hope you enjoy
One of my favorites! I've got some whitetail deer liver coming this weekend and I can't wait to cook it with some onions.
Wow, looking forward to trying this one out.
I am from Canada, I am 74 years old, and have Never seen lamb ( or sheep ) Liver. Best we can come up with is calves liver, and we would cook the whole piece of liver, not cut it in little pieces.
I simply lay the liver into the Croc pot and pre cook it lovely man bacon and onions yum yum
We have liver and onions once a week.... its delicious and very economical to make.A all round good and nutritious meal.
Classic my Nan cooked this all day for me . Love it mush crack on
Same here Paul mate. I have never managed to cook this how I remember it.
Thank you Keith another wonderful recipe my family and I love liver and bacon with mash with onion gravy thank you bye
I like your vid Keef I'm having Ox Liver tonight but doing mine as a stew done with swede, carrots, Onion. Nice winter warmer & filling
Hi Keef - this is like my Mum used to do it. I’m an old fart now and increasingly often harken back to my childhood and this meal takes me straight back there. Liver is low cost where I live in western Canada because the locals have an issue with ‘organ meat’ - idiots. Sometimes the ‘beef liver’ in the supermarket is actually calf liver!! They have no clue - yum yum 🤣🤣🤣🤣🤣.
Just cooked and eat our first Live and Onions in many a year. Oh my! This method is excellent - thanks Keef!
We always had liver and bacon mashed potatoes gravy and pork and beans. Yum
I love liver, but here in the US it's essentially impossible to find lamb's liver. Beef and chicken, yes. More seldom, pork. And very rarely, veal. I will try this with either veal or chicken liver.
In fact, chicken livers and eggs over easy are a staple at my week-end breakfast table. It's a sort of a family tradition.
If there's one thing we've got enough of over here, it's sheep.
@@dougie8747 haha I love lamb. It's my favorite meat but it's just not that popular in the states.
Well done lad thats what i like to see proper homemade cooking ,made as it should be no messing about & not a lot of waffle - talking crap, So well done Keef.
Love that dish , same my mom used to make in Wakefield
Great stuff!
Thank you.
I cook this here in Thailand at least every couple of weeks. I use pigs liver as Lambs liver is not readily available here. I soak it in milk as you say. Cheap and delicious. What about a liver and bacon provencale recipe, Keef? A posh name for liver and bacon casserole. I can smell your liver and bacon from here. 👍👍
19 seconds in and my mouth is watering lol
one of my favourites,thats my dinner sorted for tomorrow
I'm so happy that you started to include complete printable recipes.
+Mitchell- Novak As you know, I always provide a printable recipe when it's appropriate and when I have time. I haven't just started.
Spot on video, liver makes a great change. I love salt but the amount in stock cubes is massive. Most are around 50% salt and again most contain no 'stock' whatsoever. My daughter said make your own so I save every bone we get, render them down so that it sets like a stiff jelly. I add herbs like thyme, garlic and anything that I fancy. Sometimes I mess thing up but not often. I use a Brillo pad. I have also had mixed results with the quality of liver from most supermarkets. We have a dog and it's so cheap.
Yes liver, Bacon and Onions !! If your Human you should like this !! Haha
One of my absolute favourites mate. Great dish and one that i scoff two, three times a month. Just smashing. Nice one.
A lot of Chinese takeaways do liver n bacon, usually nice though some do over cook 😡
Personally I love it myself!
I grew up on this in the 70's
Cheers Keef!! Just cooked it for first time - bang on matey !!!
Nice, thanks!
just about to cook this for our evening meal with home grown new potatoes and runner beans ,love to yoyu both xx
Hope you enjoy!
Nice Keefs. I always Soaked it, in Milk Before Flour and Frying it . I'll Be trying This,Next time. 😊.👍 ♡ Txs Keefs 😊
You will see this in every Irish family house
I've noticed that liver that hasn't been frozen is far nicer than the previously frozen stuff, (both from Tesco). Thanks for doing this, I grew up with it, and keep forgetting how much I like it! Sometimes I add a half teaspoon of Bovril if it is a bit bland. Yum! I will follow your example and cook my onions longer.
I don't think I've ever seen frozen liver, but I can imagine it wouldn't freeze well.
KeefCooks I've noticed that most of the liver in Tesco says " previously frozen" in small letters on it. Sometimes they have fresh which has more taste. I then take half out and freeze in a ziplock bag.
+KeefCooks IV frozen liver and after cooking it it's perfectly fine
I love liver an onions my mom use to make it all the time she also used cream of mushroom soup in her liver an onions an rolled the liver in flour so it would make it's own gravy as it cooked slow an low an it come out so tender u could cut it with a fork but I didn't know that it was an England dish
Mushroom soup sounds interesting!
The best kind of food
Thank you! Looks delicious
Love liver and bacon. Plot twist, try liver and kidneys with garlic and cumin 👍
Beautiful
One of my favourites but I don't make it often enough.
Had this tonight was really nice! Thanks keef!!
Baz in brum😉
Cheers Baz!
Thanks keef looks delicious, I think I'm also going to invest in one of them portable hobs you have
U like your onions 🌰 like mine.. on the burnt side of caramelised.. what a delicious recipe
My family love liver and onion bacon. I usually season the flour and add some dried mixed herbs. I really have to be in the mood to eat it. They also like stuffed lambs hearts - I don't. Perhaps your viewers might like to see you make that recipe?
I've only ever tried beef heart - I think lamb might be more manageable.
Looks so delicious.
Went this route with a small variation using Bisto granules, bloody lovely! BTW I live in Thailand so used pork it was fine, just do not over cook. Ta muchly!
I won't tell anyone you used Bisto!
No disrespect whenever I hear an English chef I just think yes I'm in
Why would that be disrespectful?
Adding a few tablespoons of old style mustard to the gravy mix makes this even better.
I wonder what 'old-style' mustard is?
@@Keefcooks I use "Maille Whole Grain Old Style Mustard", produced in Canada.
Ah, that's interesting - Maille is one of major mustard-makers in Dijon, France. There was a shortage of mustard seeds last year and Dijon mustard became hard to find. Turns out the problem was in Canada where Maille have been sourcing about 80% of their seeds rather than growing 'em locally.
@@Keefcooks I started eating liver for health benefits, but I've never really gotten to like it, so a recipe like this, with plenty of other strong flavors, is perfect. Thanks for posting it. I'm using lamb liver for it's mild taste. Still need to use plenty of bacon, onion, and mustard to cover the taste.
its a good idea is if you start with the bacon first, and remove the bacon when its finished cooking, that way you can infuse the fat with the onions, then all you need is a pad of butter/margarine. then when add the onions let them get that semi-transparent look, then hit them with salt, and add your flour after the caramelization has completed, avoid burning.
oxo cube can be very salty, i prefer stocks from a box especially if you are doing reductions or gravies.
i have what i call a coronation breakfast, named after the show. it is the roys rolls of english brekies, it consists of liver with mushrooms, onions, and three or four rashes of bacon, perogies, and two or three poached eggs on toast, and sour cream on the side, beef liver or veal is good with this dish, chicken is too strong, and so is pork, and pink is the preferred cooking colour you are going for, make enough mushrooms and onions for both liver and perogies, these are plated first with the liver and bacon on top, and porgies tucked in close, leave room for toast.
start with onions and mushroom. this is plated first
and boil water also, add perogies and boil til floating, remove and plate
then add vinegar to water and add eggs, the same time start your liver, use the eggs to time your liver and remove from heat and serve
You eat all that for breakfast?!
i can, but i dont have it all the time, just for special occasions, its not any worse than a full english, and is classified as a "brinder" (breakfast, lunch, dinner) a meal that will hold you for the day.
Ooh I do enjoy a great plate of liver and onions..... You are so right though Keef so few people will even try liver. My mum used to make burger patties from liver and bacon they were superb 🤤😋 far better than the normal old patty 👌🇿🇦
I much prefer my liver cooked as a steak, ie not chopped up. Same with the bacon. Often found in the clubs and small restaurants here in Australia.
When I was a kid we are liver and onions often I loved it, then sometime during the 90s it disappeared from our meals.
Reminds me of my late Mum’s Liver and bacon she used to stand for hours and pull all the ‘tubes’ out was melt in the mouth.
I'm gonna cook this delicious liver recipe!!!!!!!
It's perfect, tasty, marvelous. Thanks very much.😋😋😋🥰😍
My mom made it like this. So delicious.
Ooh yeah!
I know this is 4 years old, but, could I request a steak and kidney stew / pie recipe ??
Also, a recipe for stuffed ox heart. A cheap but filling meal although I have no knowledge of nutrition.
My mother made this when offal was literally thrown at you in the BUTCHER'S SHOP.
Thanks for your attention.
Cheers.
Pie is here: keefcooks.com/steak-and-kidney-pie-recipe HEarts, maybe at some point.
Love liver and onions
Hi keef a big ty to you both for doing the liver and onions the only problem was Mr m put to much flour in it how much would u say goes into the pan with the onions. Ty
Next we are going to try one of your chicken pies.
Ty again love Varna and Mr m xxxx love to Mrs keef cooks
Cheers Varna!
This has always been my fav meal of all time. I normally serve mine on top of 2/3 slices of bread :)
good on yer Keef - loved it
Love the authentic recipe here just never had it with bacon :) and the sides are also very traditional especially saving some cabbage water for a drink aha
one of my favourites, looks yummy thank you keef
Top class
I used to cook the entire liver as a big steak. I think I will try the smaller pieces and like it better.
Yeah, it's better cut small - cooks more evenly and quicker.
Gunna give this one a go. Thanks Keef.
Good luck!
Hi there from the States, I’ve been obsessively watching your channel and love it, thank you! I was wondering the main oil you use for frying like your onions. It seems like a lot of british cooking and such uses a bunch of oil doesn’t this make things unhealthy? Oil in the states have a lot of confusion behind it with all the food laws and labeling lies etc.
The standard oil I use would be sunflower or 'vegetable oil'. It's considered a lot healthier than things like lard, tallow, animal fats in general. I don't actually worry about 'healthy' food - all things in moderation has worked for me so far...
Hilariously enough, I made Liver and Onions for me and my SO before this video aired. Not so hilarious, however, is the fact that where I am, all you'll really find are milk-fed veal livers. You're lucky to get 100g for $8. I had to scrounge around, and I managed to find regular liver for dirt cheap during a butchery sale at a really obscure super market. $2 for 300g!! Super awesome when you can find it. ... SO didn't like it, I love the heck out of it, though. I get Liver and Onions, and he gets his (yucky!!) pickled pork tongues instead. :D
Well done!
Nothing gross about liver, cooked properly it’s bloody delicious.
the way i cook it also ,it has to have a bit of a bite but not to hard and deffo not the mush some people have it
This is one meal I do like that is/used to be common in London cafs unlike the experience noted in one of your other videos which I know as Cockney Tenko which some call Pie and Mash shops.
Tenko?
@@Keefcooks TV show from the 80's about a Japanese concentration camp.
@@donner101 Don't know that one.
Love ya style.
I *love* liver and onions. Unfortunately the missus hates it, so I don't get it as often as I'd like. I'm curious though - putting the bacon in last like that, wasn't it underdone? I'd think by the time the bacon was done, the liver would have been overdone and tough.
Typically I'll cook the bacon first, then remove it from the pan and use the drippings to brown the onion (and mushroom, which some people may not like).
Anyway, as always, love the show. You keep me inspired in the kitchen. Happy Christmas!
Rich - the bacon for this needs almost no cooking (remember it's already 'cooked' i.e. cured) - we're not making it crispy or anything, just warming it through.
Would your wive like the gravy? Maybe you could leave the liver of her plate give her the rest?
Amazingly simple, how about a bit of Worcestershire?
If you like.
I love liver but haven't been able to make it properly. This looks delicious! Unfortunately my wife hates liver so think I'll have to wait until I'm just cooking for myself.
Hmm. I've never tried lamb's liver, only beef liver, which I buy and cook in bulk at least once a month since the taste is still perfect after freezing. Does the taste really differ that much? I've never ever soaked beef liver in milk before cooking it. Only done that once, and it was with the liver from an elk calf.
Maybe it's because my recepie has a bunch of cream in it. It's like a cream-liver-onion-stew thingamabob.
Sorry for my poor grammar and vocabulary. I'm Swedish. (Not a valid excuse, I know. Shut up.)
Welcome!
Grammer & Vocab are fine! Plus, your comment was educational. Nice to "meet" you (in cyberspace), be well!