Recipes, home grown goodness, BBQing and food stuff
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Generations of kiwi's have an antipathy for liver because of the ubiquitous lambs fry and bacon. Hunks of liver cooked until its a dry, grey unappetising bullet which is then smothered in gravy to try and add some moisture (impossible. All said gravy achieves is to kill the flavour of the bacon.
Calves liver is quite difficult to source here but I do like it fried quickly with lots of onions and cider on tagliatelle.
Same here. Generations of kids who only ever had liver via school dinners. Awful, just awful and petty much as you described. It took a long time for me to try it again. I might pinch that pasta recipe, sounds pretty good. Amount of cider probably the key?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Good, but long, you owe me 20 minutes back, plus am explanation as to what "Chicken cutlets" are?
Disagree.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Good, but long, you owe me 20 minutes back, plus am explanation as to what "Chicken cutlets" are?
Disagree.
You don't know either huh?
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones the bit about is so true though, I've never eaten so much of it!
Ooooh mysterious. We're not still talking about Mrs Voodoo are we?
Yikes. Missed the key word/ingredient there! Meant to mention "butter". Normal butter, not some deviant interpretation!
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@Catogrande Its actually a bit more than I said. Haven't used a recipe for years. Thinly slice some onions sweat them down so they cook but don't overly brown. Remove. Core and thinly slice an apple Fry until nicely caramelised. Chuck in some sage leaves and fry. Remove. Fry lightly dredged thinly sliced seasoned calves liver until cooked -still pink obviously. Remove. Chuck in a decent glug of dry cider to deglaze pan. cook off the alcohol and let it thicken. return other ingredients and mix through. You should get enough of a coating sauce so that its not dry when you turn it over a bowl of freshly cooked tagliatelle.
It is one of those dishes I used to cook regularly but now hardly ever as its hard to get calves liver here.