About this recipe: This is my Dad's (RIP) recipe which he used to cook for me as a little boy. It brings back happy memories for me and is definitely my top comfort food. Served with roast potatoes, chips or creamy mash and peas this is a little slice of heaven! Good honest, warming home cooked food. And as Liver is inexpensive, easy on the wallet too!
The liver should be very tender and soft. A good way to make sure the liver is done is to look at the liver and if there is a pink liquid rising out of it and it's soft when you put a sharp knife in it, then its done. Don't cook it any more! It should have a texture like firm pate.
I cooked this tonight and it was my first time cooking liver. I wasn't sure I would like it as I've had liver and found it dry and too overpowering before. But it was excellent! I didn't have any mushrooms so did without and left the chilli seeds out but it was really tasty and the meat was succulent and tender. Great with a rustic skin-on mashed potato. I'll be making this again! Thanks to your dear old Dad. X - 10 Apr 2012