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  1. #1
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    Default Liver makes you shiver

    Anyone have good recipes for preparing ox liver.

    I was thinking of combining it with onions and potatoes.

    Please if you have a good method of cooking the liver itself, please post the details

  2. #2
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    Default Re: Liver makes you shiver

    This looks lekker, have not tested it yet: https://www.youtube.com/watch?v=81bPI1XycYw
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  4. #3
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    Default Re: Liver makes you shiver

    However you prepare it, marinade it in buttermilk overnight.
    Depending on your taste, you can flavour the buttermilk with eg pepper, chillie flakes...
    "Nothing in the world is more dangerous than sincere ignorance and conscientious stupidity" - Martin Luther king Jr

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  6. #4
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    Default Re: Liver makes you shiver

    Then you gril! it in a pan with a sauce of choice.. Then with some lekker mash or mieliepap.😋

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    Default Re: Liver makes you shiver

    I cut the liver in small sized cubes, about 10mm x 10mm. Then fry a lot of onion in oil with garlic. Add the liver and fry lightly to medium rare. Add so me black pepper and cream. Simmer for a couple of minutes and if needed thicken with mushroom soup. Delicious! Donít overcook!
    There is never a right time to do the wrong thing and never a wrong time to do the right thing!

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  9. #6
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    Default Re: Liver makes you shiver

    Liver and onions go well together.

    If you marinated in buttermilk, fry onions, add to and reduce the buttermilk. Add what flavours you like.
    "Nothing in the world is more dangerous than sincere ignorance and conscientious stupidity" - Martin Luther king Jr

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  11. #7
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    Default Re: Liver makes you shiver

    I have a very simple way.

    Onions
    cream
    Liver (cut into strips)
    fresh ground pepper

    Fry the onions.
    Same pan fry the liver. But as soon as the liver looks like it is cooked, it has gone to far. So while it still looks a bit red, smother with the cream.
    Salt and pepper.
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  13. #8
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    Default Re: Liver makes you shiver

    The old O' Hagans had the best.

    The base of the dish was long sliced and fried liver strips, fried onions (half rings) and fired streaky bacon. All fried separately and cooked to your desired doneness. Deglaze the pan and make a brown gravy then return the components to the pan, season to taste (remembering that the bacon is naturally salty). Serve over a bed of mashed potato.

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  15. #9
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    Default Re: Liver makes you shiver

    The only way I have liver is creamy, peri-peri.
    Dont be shy with onions.
    You can fry onions and mushrooms in the pan before the liver.
    Take out fry the liver with salt and pepper (don't overcook)
    Pour cream and peri-peri sauce/crushed chillies
    Let it simmer a bit. Ad onions and mushrooms back in.
    Have on toast/krummelpap
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  17. #10
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    Default Re: Liver makes you shiver

    Dust in well seasoned flour and flash fry for no more than a couple of minutes...must still be pink.
    Chicken livers cooked in chakalaka is a winner.
    Last edited by Finn McCool; 2021/07/24 at 10:16 AM.

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  19. #11
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    Default Re: Liver makes you shiver

    If I may, what is the difference between red and white liver? I'm of the understanding that red is ox and white is sheep. Can pig liver be used?
    I was taught that your liver must be fresh, you devein it, rinse it in cold water with a little vinegar. Pat dry and place it in a dish and cover with milk/buttermilk. Prepare onions and caramelise, add a taste of garlic, add peri peri or other spices. When this has pan fried remove from the heat. The liver is removed from the milk, cut into cubes or strips and dusted with flour, pan fried for a few minutes, it must still be pink, add onion mix and cream or a little of the milk. I prefer cream. Let it simmer. Eat with mash, not smash, or pap.
    If chicken livers are used, I enjoy eating it on a fresh bread roll and slap chips.

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  21. #12
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    Default Re: Liver makes you shiver

    Quote Originally Posted by Bernard Mc Bride View Post
    If I may, what is the difference between red and white liver? I'm of the understanding that red is ox and white is sheep. Can pig liver be used?
    I was taught that your liver must be fresh, you devein it, rinse it in cold water with a little vinegar. Pat dry and place it in a dish and cover with milk/buttermilk. Prepare onions and caramelise, add a taste of garlic, add peri peri or other spices. When this has pan fried remove from the heat. The liver is removed from the milk, cut into cubes or strips and dusted with flour, pan fried for a few minutes, it must still be pink, add onion mix and cream or a little of the milk. I prefer cream. Let it simmer. Eat with mash, not smash, or pap.
    If chicken livers are used, I enjoy eating it on a fresh bread roll and slap chips.
    As far as I'm concerned all healthy livers have a similar colour, dark red. The sheep, beef, chicken livers I have seen have the same colour.
    A white liver is a term given to people thats addicted to sex.
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  23. #13
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    Default Re: Liver makes you shiver

    Quote Originally Posted by Bernard Mc Bride View Post
    If I may, what is the difference between red and white liver? I'm of the understanding that red is ox and white is sheep. Can pig liver be used?
    I was taught that your liver must be fresh, you devein it, rinse it in cold water with a little vinegar. Pat dry and place it in a dish and cover with milk/buttermilk. Prepare onions and caramelise, add a taste of garlic, add peri peri or other spices. When this has pan fried remove from the heat. The liver is removed from the milk, cut into cubes or strips and dusted with flour, pan fried for a few minutes, it must still be pink, add onion mix and cream or a little of the milk. I prefer cream. Let it simmer. Eat with mash, not smash, or pap.
    If chicken livers are used, I enjoy eating it on a fresh bread roll and slap chips.
    Yes, you can use pork liver, I would however make sure it's not pink but well cooked.
    Leaving liver in milk or butter milk is supposed to lessen the "metallic" (organ meat) taste, which some people don't like. Since the liver is sort of a "filter" which is supposed to remove all kinds of unwanted substances from the blood, people also say that liver contains all of those things and the milk / buttermilk is supposed to extract or neutralize those "poisons". I'm not sure that there is much to that story, generally liver is considered to be a healthy food. But in either case, if you do use milk or buttermilk to soak / marinate the liver in it, I wouldn't add that to the dish later on.
    Last edited by HugoNotte; 2021/07/24 at 01:51 PM.
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  25. #14
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    Default Re: Liver makes you shiver

    Quote Originally Posted by 4ePajero View Post
    However you prepare it, marinade it in buttermilk overnight.
    Depending on your taste, you can flavour the buttermilk with eg pepper, chillie flakes...
    Thanks! Will definitely try this one next time as we wanted to eat it today.

  26. #15
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    Default Re: Liver makes you shiver

    Quote Originally Posted by HugoNotte View Post
    Yes, you can use pork liver, I would however make sure it's not pink but well cooked.
    Leaving liver in milk or butter milk is supposed to lessen the "metallic" (organ meat) taste, which some people don't like. Since the liver is sort of a "filter" which is supposed to remove all kinds of unwanted substances from the blood, people also say that liver contains all of those things and the milk / buttermilk is supposed to extract or neutralize those "poisons". I'm not sure that there is much to that story, generally liver is considered to be a healthy food. But in either case, if you do use milk or buttermilk to soak / marinate the liver in it, I wouldn't add that to the dish later on.
    Very interesting about the milk and buttermilk. We did soak it in milk mixed with yoghurt, still marinading...

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    Smile Re: Liver makes you shiver

    Thanks everyone for the recipes! I appreciate it!

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    Default Re: Liver makes you shiver

    No pictures - it didn't happen.
    Cheers

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  30. #18
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    Default Re: Liver makes you shiver

    Quote Originally Posted by Fluffy View Post
    No pictures - it didn't happen.
    Jajaja...

    It's basically done and tastes great!
    Attached Images Attached Images  

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  32. #19
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    Default Re: Liver makes you shiver

    Quote Originally Posted by WantOnsKan View Post
    Very interesting about the milk and buttermilk. We did soak it in milk mixed with yoghurt, still marinading...
    Amasi is a cheap alternative for the milk / buttermilk.
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  34. #20
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    Default Re: Liver makes you shiver

    Quote Originally Posted by WantOnsKan View Post
    Jajaja...

    It's basically done and tastes great!
    When are you going to cook it.
    Cheers

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