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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 

IMG_5775.JPG

Yeah not bad.......:D

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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.....:thumbs:

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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 

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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 ..

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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 by WILF
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