[muntjac]

a spanking great lump of fresh . ( 10 am this morning  ) pigs liver and chips n gravy  

[Aunt Sally]

Are you pan frying it Munty  :?:

[gobs]

That sounds yummy, yes, please tell us how you like yoour liver. Any pickles?

[muntjac]

pan fried onions .
a 13 x5 x1.1/4 inch lump liver ,fry till cooked with a little colour on both sides ,onions soft.
then add gravy  cook on for 5 mins.
serve with large plate chips ......... no pickles and yes it was perfick

[mushroom]

have you ever made a curried liver?

as tasty as you've ever experienced. I've never seen it in a restaurant but i can get ready-prepared liver curry mix from the bangladeshi shop down the road from me. can also make the spice mix from scratch in a couple of styles. the key is to make it spicy hot and sear then cook the liver, but of course not to overcook.

not knocking liver & onion gravy in any way of course  

[muntjac]

never tried it but well worth looking into ,i got about 10 lbs of  liver left i reckon lol  

 time fer a trip to norwich  

[mushroom]

ok, well feel free to pm me if you'd like some help with spices etc, the blend is important. Other stuff works in this way, like heart. I'll eat stuffed heart. Maybe i'm a 17th century throwback, lol. A lot of my cuisine is borne of poverty - heart is cheap lol

[muntjac]

ox hearts loverly as are sheeps hearts pigs and deer , i like to flash fry all the chicken / pheasant hearts with some spring onion ... i love offal of any kind    

 will do ...   x

[muntjac]

and for supper .its pan fried mackeral sandwich ,with some deep fried okra ...... mmmmmmmmyummmyum

[gobs]

Stuffed heart, what is that, Mushy, please.

Or may be you just pm it, lot of people squeamish... :roll:

[mushroom]

Stuffed heart, what is that, Mushy, please.

Or may be you just pm it, lot of people squeamish... :roll:

Imagine a stuffed bell pepper - you stuff it with meat, right?

Well, a stuffed heart is the other way around  

[muntjac]

take an ox heart . cut the main arteries out  form a cavity ,stuff with mushrooms peppers and bread crumbs herbs .. lay the heart on its side on some baco foil close the flesh together and wrap tightly with a drop of sunflower oil, roast for 1 hour on slow 120c .,remove bacofoil cover and finish on high 200c for 30 mins    blooming loverly      

 this recipe says use ox heart ,, this is an error it should read lambs  hearts .. there is another recipe for ox hearts on the cooking forum .search ox heart  

[mushroom]

yep, thats the way  :!:

oh, and cook it slow, also it would be an idea to acidify your stuffing with lemon juice or cider vinegar, makes the meat tender  

[SnooziSuzi]

Am I right in thinking that heart is a bit 'chewey' what with all of the arteries and tubes and stuff?

I'm thinking that it may be a bit like the tubey bit you sometimes get in kidneys if they haven't been prepared properly...  or am I wrong?

[gobs]

No, it's best quality meat Snoozie, all of it mussle.