A great way to make chicken livers! | Emma Barnett | Dish
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- Опубликовано: 30 сен 2024
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Emma Barnett is an award-winning journalist, broadcaster and author. She began in print journalism before landing a job on radio at LBC in 2012. Emma became known for her agenda-setting interviews, delivered in a warm but forensic manner, and it wasn’t long before a career at the BBC beckoned. She hosted a daily three-hour show on Radio 5 Live for many years before moving to Radio 4 to front Woman’s Hour, a show that became the BBC’s most downloaded podcast under her stewardship.
Emma recently made the move to the Today programme, the BBC’s flagship breakfast news show, as she assumes a wider role across BBC TV and News, fronting documentaries and exclusive interviews.
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"Ooh, that feels weird."
"Yeah it does."
😭
Apparently, you're not supposed to add any salt to liver, until they're done cooking. That's a little hack my mother taught me.
Your mother is absolutely right 👌🏾😎
How come?
Facts!
@@Fadingroses19it releases water from the livers and then you got a soup… which may or may not be what you want
@@artofwar420 that makes sense. It's like adding salt to mushrooms which releases water, too
Try pomegranate molasses with onions and pine nuts! Lebanese dish.
My mum cooks chicken liver with onions and curry powder. Like many precious comments mention, you're not supposed to put salt until it's cooked.
As a Pole this is such a weird combination for me.
Chicken livers are absolutely best cooked down with onion and apple, and salted at the very ends, otherwise they’ll become hard and chewy.
Same here. Love when my mum makes them. Yums
Cziesc! In Slovakia we make it with onions, ground caraway seeds and marjoram, I love it. But I have to try the apple version as well, it sounds good!😊
She’s a chef, I think she knows what she’s talking about. Different cultures have different cooking methods. You don’t know unless you taste it
@@thecosmicxx ….. and my comment isn’t criticising, it is sharing culture.
That is why I said “As a Pole” - because in Poland there is literally one way everyone does chicken livers.
I don’t know any other dish that would be done exactly the same across the country.
I love the odd way she always pronounces umami. Consistently weird, such that it makes me question my own pronunciation.
Angela looks so pretty in this
Smash . And she can cook.
@@based-ys9um 😂😂❤️
Try with Apples and carnelised onions yum ❤
Oh, I feel sorry for people who don't eat liver at home ;)
I avoid livers at restaurants.
They either don't know how to cook them and they come out like blocks of chalk.
Or they just go wild with spice to mask any of the actual flavour.
When cooking them at home I dredge In flour, fry
And then add tomato paste, a can of chopped tomato and onion (almost puree consistency) and then cook that down a bit with some masala mixed spice.
The adding flour part really changes the way the liver tastes
Cause most people view liver as it's raw product which is slimey and bloodey and so never try it when it's cooked just right and a bit crispy.
LOVE any livers, and they're easy to cook -- just takes a few minutes, really. Any more and they're dry and chalky, nothing worse than a hammered chicken liver.
Not enough chicken liver recipies
Our anchovies in the US don’t taste like those enjoyed in Italy.
Pastene has canned sardines. Pastene is imported from Italy. Very good actually.
You don't know nothing
I don't like hairy fish unless its emulsified in a dressing. And id love to be able to eat livers but again, make it disappear in a stew or something. 😢
I LOVE livers!!
I looove livers 😊
I also like beef liver! Though I don't like reindeer.
Or should I say cow instead of beef or venison instead of reindeer? 🤔
I cook them in onions and garlic only and then we eat with mashed potatoes and we put the sauce that's left from the liver on top of the mashed potatoes. We also eat them with something sour as an add-on, like pickles or coleslaw with vinegar not mayo. In Romania it's customary to put a salad or pickle to be eaten with the main dish.
I love how she says Unami for Umami it is very cute
Don't people look up how to do things? She said she would if she could but she can .
Angela definitely said Unami in that right? I can't be the only one hearing it!
Good for dogs without all the added extras, can get them in cheaper stores too!
Best thing I've ever eaten was confit chicken livers.
Chicken livers with peri peri sauce👌
needed some nationalised sausages in this episode.
i can’t imagine eating internal organs
These British people are what I think of when I think of "posh" people from London. I love Ange's accent. It makes everything sound so decadent.
Liver recipe sounds interesting. I love them in flour sauted in butter and evoo. But you don't trim any grizzle first, white bits?
Umaminess ❤
Chicken livers are already extremely tender. Just boil them in water and then saute in a tomato sauce
I cook them with bay leaf, black pepper, salt, garlic and onion. Very simple, quite enjoyable
marinade in lemon and chilli then pan fry in butter, spread on a good piece of bread, done.
Baked / cooked anchovies = game changer
I agreee! Anchovies are an incredible ingredient.
Live liver but hairy fish is a hard pass 😮
Love the 5 olive martinis.
Don't cook them like that 😂
But the smell?
The milk also reduces the smell
Love the shirt what’s the reference ?!
Gag.
tossed?
Oh god eating the endocrine system of birds and anchovies. Lord. There are other ways to live and spice up food. 🤢🤢🤢
Yeah same, livers and anchovies are vile let alone together 😭😭
@@msquaredmedia8717 I’ll add bacon, just to annoy you all (it works great with that combo)
Sirloin only for you then? It was all people could afford.
Using as many parts of the animal as you can (whether you eat them or feed them to your pet) is a great way to respect the life of the animal and not be wasteful
Birds?
Awful podcast. The absolute state of them
You've commented on 7 of their shorts already. We get it guy.
@@TessFibre get a grip
Move along then.
@@nicolad8822 why lie🤣
@@nicolad8822 are you off your meds, mate? There's nothing wrong with 'the state of them'