About Authentic English Recipes
It's great to try new recipes for the first time. To experience new flavors and food combinations you may never have thought of. But for most of our day to day cooking we never open a cookbook or precisely measure ingredients. We go by what feels right and the experience of cooking the same meal many times before.
The How To Make Authentic English Recipes series is more about the method and the ingredients than it is about precise measuring. This is the way our Grandmothers and Mothers cooked. These are recipes my Grandmother passed down to my Mother and then to me.
I hope you enjoy this series of cookbooks and will soon be using these homemade recipes and cooking like a true Brit.
About How To Make Liver & Onions Gourmet Style
Ask people to list their least favorite foods and for many, liver and spinach will be on their list. My wife was one of those people before we met, now she makes regular requests for my Liver & Onions Dinner.
The entire menu for my liver & onions dinner pretty specific and there's a reason for each item, as explained in the book. However, be sure to have these items available before you start - beef liver (a great source of iron), bacon, fresh baby spinach, potatoes (to make the mashed potatoes), Bovril, or something similar, for the gravy and some dry mustard powder. You'll need a few other things, too, but they should be available in your kitchen.
You'll be amazed at how easy this meal is to make and, you never know, your family might just love it.
I'm sharing this recipe with the world so you too can enjoy one of the best tasting, least expensive meals you will ever have.
This is book 4 of the 10-book Authentic English Recipes series.
The book has a 4.5 star rating with some positively GLOWING reviews.
Because it is a book about how to cook liver, it has had moderate, but consistent, sales.
All chefs have their signature dish - the one they consider to be their best - the recipe that defines their culinary skill. I’m not a chef but this would be my signature dish if I was.
Liver and onions may seem like a strange choice for this exalted position but you haven’t tasted it yet. My wife hated liver when we first met - but I will let her tell the story :
“That’s right, I didn’t just dislike liver, I HATED it! I had never been able to cook liver so that I liked the results and, even as a kid, when my Mom would cook liver I couldn’t even choke it down.
So, when Geoff and I were first dating, when he announced that he was going to cook dinner for me I was thrilled. Then he told me it would be liver and onions. Oh, no! As we had just started dating I resigned myself to having to not only choke it down, but to try very hard to look like I liked it. This wasn’t going to be easy.
If my body language gave away my trepidation, then either Geoff didn’t notice or he chose to ignore it.
On the fateful evening I sat down at the table, trying to be as positive and cheerful as possible. However, if I left most of it on my plate, or worse still, spit it out, would there be another date? We were about to find out.
Initially I cut myself a very small piece of the liver figuring I could at least swallow a small bit without gagging.
But, wait a sec, can this actually be liver? It tasted good! Very good! I had never had a liver dinner prepared in this way.
I didn’t have to fake it at all. I truly enjoyed the meal and ended up cleaning my plate.
And, yes, there were many more dates and we’ve now been married for over twenty years and I often ask him to make liver and onions."
| Language | Status |
|---|---|
|
Italian
|
Already translated.
Translated by Laura Mozzato
|
|
Portuguese
|
Already translated.
Translated by Sue Rodrigues
|
|
|
Author review: A pleasure to work with. |
|
Spanish
|
Already translated.
Translated by David Arieta Galván
|
