Oh lush, sounds perfect.
I cut it into strips, cut out any sinu, dip in seasoned flour and shallow fry as hot as I can in sunflower oil, I then cook it 'till a crust forms, flip, second crust, then remove. I need it extremely hot, I'd leave the pan on full burn for 5 minute before I start, 'cus I want that crunchishness and pink/red middle.

I serve this with sweated down onions, and a pasta'n'sweetcorn salad using salad cream (instead of mayo) and horseraddish.

The pasta thing is a bit studenty but its well tasty.
( G/PP 💩💩💩💩💩&#128, Thu 3 May 2012, 21:55, 1 reply, 13 years ago)

i think liver and salad cream may be a contecder for worst meal ever

( Naked Ape call me Caitlyn, Thu 3 May 2012, 21:57, Reply)

I think you might be a contender for worst meal ever

(Bazongaloid, Thu 3 May 2012, 21:59, Reply)

I am tender and lean

( Naked Ape call me Caitlyn, Thu 3 May 2012, 22:01, Reply)

my friends gave me an 80s microwave
cookbook for a christmas present. It had Celery and Kidney Saute in it. BLEAUGH!
( Citizen Cavy Admires your passion for conformity, Thu 3 May 2012, 22:01, Reply)

i've still not made it, btw

( Citizen Cavy Admires your passion for conformity, Thu 3 May 2012, 22:02, Reply)

I'm talking about just enough to coat the pasta, its not even visable, its more used to glue the sweetcorn to the pasta.
And the sweetness of that with the horseraddish lends perfectly well to liver. this is ovbously not trying to be any thing a tasty home cooked meal.

There is a turkish dish that is basicly deep fried and battered liver that is fucking lush, with a raw onion salad.
( G/PP 💩💩💩💩💩&#128, Thu 3 May 2012, 22:00, Reply)