green lurchers 16,920 Posted November 20, 2017 Report Share Posted November 20, 2017 (edited) Braised Chicken livers with bacon in red onion garlic chilli and red wine gravey stuffed into big yorkys n veg fkn hell proper tasty dish after slogging outside all day Edited November 20, 2017 by green lurchers 6 2 Quote Link to post Share on other sites
Arry 23,343 Posted November 20, 2017 Report Share Posted November 20, 2017 Got to go for Master Chef Mate. Lol Cheers Arry 1 Quote Link to post Share on other sites
green lurchers 16,920 Posted November 20, 2017 Author Report Share Posted November 20, 2017 Just now, Arry said: Got to go for Master Chef Mate. Lol Cheers Arry lol arry I forgot to add a few mushrooms 1 Quote Link to post Share on other sites
terryd 8,774 Posted November 20, 2017 Report Share Posted November 20, 2017 bloody stunning great job I love my food and cooking when i get time. There is a group on fb called Game For The Table and nearly every post has me drooling over me laptop 1 Quote Link to post Share on other sites
neil cooney 10,416 Posted November 20, 2017 Report Share Posted November 20, 2017 Green Lurchers, instead of Likes we're going to have to start giving you Michelin Stars. I love liver but have never had a chicken liver and that dish looks delicious. 1 Quote Link to post Share on other sites
Accip74 7,112 Posted November 20, 2017 Report Share Posted November 20, 2017 23 minutes ago, green lurchers said: Braised Chicken livers with bacon in red onion garlic chilli and red wine gravey stuffed into big yorkys n veg fkn hell proper tasty dish after slogging outside all day Yeah not bad....... 1 Quote Link to post Share on other sites
Accip74 7,112 Posted November 20, 2017 Report Share Posted November 20, 2017 5 minutes ago, neil cooney said: Green Lurchers, instead of Likes we're going to have to start giving you Michelin Stars. I love liver but have never had a chicken liver and that dish looks delicious. Neil chicken liver is a very mild creamy flavour, not too unlike calfs liver, which is obviously far more expensive. I struggle to get lambs liver, so I often use chicken liver for liver, bacon & onions..... 2 Quote Link to post Share on other sites
green lurchers 16,920 Posted November 20, 2017 Author Report Share Posted November 20, 2017 16 minutes ago, neil cooney said: Green Lurchers, instead of Likes we're going to have to start giving you Michelin Stars. I love liver but have never had a chicken liver and that dish looks delicious. It is very smooth mate and very cheap , red wine and red onion goes perfect 2 Quote Link to post Share on other sites
WILF 48,381 Posted November 20, 2017 Report Share Posted November 20, 2017 I have been using my veal to make Rendang (spel?) lately, it’s blinding. Cooked for 3 or 4 hours in a Dutch oven, just melts in the mouth 2 Quote Link to post Share on other sites
sussex 5,802 Posted November 20, 2017 Report Share Posted November 20, 2017 3 minutes ago, WILF said: I have been using my veal to make Rendang (spel?) lately, it’s blinding. Cooked for 3 or 4 hours in a Dutch oven, just melts in the mouth Did venison redang with cauliflower rice at the weekend , well my wife did ..needed to be a little hotter but lovely flavour .. 1 Quote Link to post Share on other sites
green lurchers 16,920 Posted November 21, 2017 Author Report Share Posted November 21, 2017 14 hours ago, WILF said: I have been using my veal to make Rendang (spel?) lately, it’s blinding. Cooked for 3 or 4 hours in a Dutch oven, just melts in the mouth Run me through it mate is it spiced ? Quote Link to post Share on other sites
green lurchers 16,920 Posted November 21, 2017 Author Report Share Posted November 21, 2017 14 hours ago, sussex said: Did venison redang with cauliflower rice at the weekend , well my wife did ..needed to be a little hotter but lovely flavour .. What's the way with redang ? Venison liver is ver nice one of the best realy Quote Link to post Share on other sites
WILF 48,381 Posted November 21, 2017 Report Share Posted November 21, 2017 (edited) 2 hours ago, green lurchers said: Run me through it mate is it spiced ? Can be mate according to taste and there are loads of ways to do it. mine is like this: good couple of pound of veal chopped onions (fine) garlick (not bundles, 2 or 3 cloves) load of chopped ginger turmeric, coriander, cumin to your own taste mixed but not too much as it over powers the other stuff dried chilli to your own taste loads of cinnamon powder coconut milk (1 can) tamarind extract (one good table spoon dissolved in the coconut milk) dried coconut some dried fruit if you want it brown the onions & garlick / ginger in some butter, add the spice power (all of it but don’t let it burn) in with the meat and coat everything. when it gets a bit of colour, in with the coconut milk/tamarind add dried coconut and fruit Give it all a good stir and then into the oven really low for as many hours as you can get away with.....the longer the better. use a casserole dish or black iron Dutch oven it will get darker and darker the longer it cooks. I also use a good pinch of brown sugar in the mix but that’s upto you obviously there is also the very good pinch of Maldon Sea salt and plenty of black pepper.......gos without saying really ! Edited November 21, 2017 by WILF Quote Link to post Share on other sites
micky 3,325 Posted November 21, 2017 Report Share Posted November 21, 2017 My Breakfasts are much less exotic , unless you count bags of Pepper 2 Quote Link to post Share on other sites
terryd 8,774 Posted November 21, 2017 Report Share Posted November 21, 2017 bloody hell micky that is a lot of pepper lol Quote Link to post Share on other sites
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