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A Recipe For Braised Liver With Onions

Updated on January 15, 2013

Old Fashioned Cooking -Memories from My Childhood Days

Again, after my Dad took us on that early meat market run, was always a Friday and that heralded the Saturday of Brawn making and many other culinary delights.

My mother had two special recipes which required an ingredient that cost very little, if anything. The major problem was that it was seasonable in those days, long long ago. When the season was right, and lambs were plentiful, then they would very often have a surplus of these, therefore as we were regulars, also depending on the size of our order, the required four or five pounds of this to us, lambs liver, or commonly called lambs fry, would be given to us.

Coming back from the market, the early mornings, just as the sun was rising, Hastily transferring those parcels of meat from the boot and backseat of the car, to the kitchen and the bar for mom and dad to pack them away.

This task completed, we would all sit down for a cooked breakfast, which invariably comprised of eggs, bacon, fried tomato and onion, perhaps a sausage or fried polony and toast, with a freshly peculated cup of coffee. To me this was the best part of the whole trip, it is what made that day special.

Not that we did not have a cooked breakfast every day, but our routines and departing times from home would never allow for that to happen too often during the week.

That what made that Friday so special, my brother, Mom, Dad and I.


One of those Fry Recipes

This is one of those recipes that my mom would cook up, usually the same night that we had been to the market.

I could always tell, the minute I returned from school or swimming training, I did not need to walk into the kitchen. As the delicious aromas of the braised liver and onions permeated through the apartment. That nights supper table, was on of my favourites, the aromas of fried onions together with the seasoned meat which had been simmering away, gave that dish its a very distinct and unique aroma.

I am the little guy!

Me and my brother, or should I say my brother and I?
Me and my brother, or should I say my brother and I? | Source

A traditional winter warmer for those cold nights

Braised Liver and Onions

Ingredients


500g of Lambs fry (you can use beef liver if you prefer)

4 large onions

25ml of mixed herbs

15 ml of parsley

½ cup of seasoned flour

2ml of baking powder

125g of shoulder bacon

3 large ripe tomatoes(optional)

Salt and pepper to taste

5ml of sugar

Oil for deep-frying

5ml of Soy Sauce

5ml of Worcester sauce

5ml of cornstarch

Water


Method


Wash and clean off the membranes, sinews etc., from the liver, then cut it into strips of about the thickness and length of your middle finger. While still moist, season with salt, pepper, then and coat the liver with the seasoned flour.

Bring the oil to temperature for frying. Brown the liver, a little at a time, to a nice golden colour. Finely chop the bacon, onions and tomatoes, then add this to the frying pan and cook until both the onions and bacon have cooked through. Once you have fried all the liver, drain the oil leaving a little bit in the pan. Place the chopped onions in the pan. Cook till transparent. Add the herbs, fry until the onions are a good brown colour, and the bacon is crispy. Add the tomatoes and sugar, reduce the heat and let it simmer for about 10 minutes. Make a smooth paste using the cornstarch, Worcester and soy sauces, add some of the water, mix until smooth, and add this mixture to the liver onion, bacon and tomato mix. Let the gravy thicken and then add more water, if desired, and let it cook.


Either serve the liver and onions with mashed potatoes and peas, or Spicy fried baby potatoes and peas.

Comments

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    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      6 years ago from Johannesberg South Africa, The Gold Mine City

      Catd, like your choice of a winters evening meal. Thanks for the comment.

    • profile image

      Catd 

      6 years ago

      Going to make it this weekend. Log fire Creamy mash and Liver and Onions. Yum !!!!

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      8 years ago from Johannesberg South Africa, The Gold Mine City

      Kerry43, Yes it is strange how certain smells roll back curtains in our minds and we are cast back in time, to relive the warmth of our Mums cooking.

      Thanks for the comment.

    • profile image

      Kerry43 

      8 years ago

      I can almost smell that delicious brown gravy coming from Mum's kitchen. Brings back fond memories. I'm hungry now, thanks LOL.

      Kez:)

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      9 years ago from Johannesberg South Africa, The Gold Mine City

      Once tried never forgotten, you can always add a bit of your family favourite spice combinations - only when you have tried mine.

      Thanks Shalini I love your comments

    • Shalini Kagal profile image

      Shalini Kagal 

      9 years ago from India

      Sounds wonderful Just_Rodney - I could almost smell it cooking while I was reading it! I must go get me some liver and try this!

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      9 years ago from Johannesberg South Africa, The Gold Mine City

      Ah, a fellow student of the noble dish, be it for breakfast with fried mushroom, or lunch with a pint of Guinness but as a supper dish served with a Shiraz and candlelight what a meal.

      My faith in the human race has been revived!

      Thanks for the comment Anthony.

    • profile image

      Anthony James Barnett - author 

      9 years ago

      It's been years since I had liver and onions - very tasty. You've tickled my tastebuds.

      Liver and onions is one of those dishes that doesn't sound but tastes wonderful - maybe we should call it something more exotic....

    • Just_Rodney profile imageAUTHOR

      Rodney Fagan 

      9 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks for the comment ahmadraza

    • ahmadraza212 profile image

      ahmadraza212 

      9 years ago from Pakistan

      nice article about old cooking keep it up

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