OMG!I so adore liver, especially beef liver which has a real meaty flavour to it.
The smaller the animal, the more subtle the taste of the liver so chicken is very mild, then lamb, then pig (which I'm not keen on.)
I soak my beef liver overnight in a little milk, pat it off. I then prefer to use half a tablespoon of olive oil using a pastry brush to brush out a griddle pan lightly & then brush dipped in olive oil to brush over the liver. sprinkle with balsamic vinegar & griddle it for about 4-5 mins per side until pink in the middle.
Frylight for some reason does not work when using the balsamic vinegar as it goes crusty and awful so it has to be olive oil. I also slice up loads of onion and use the same pan which has the juices in it & add some more balsamic vinegar over the onions. Serve with S.W. chips & a corriander salad....lush!
Alternatively, for a nice slow cooked meal add sliced onion and crushed garlic to a slow cooker & leave on high for about an hour and half, add approx 350-400gms liver tossed in a little flour, 4-5 strips of smokey bacon, tbsp tomato puree, pinch chilli powder for a kick, pinch garlic granules, 2 beef oxo dissolved enough hot water to covering just below the liver. Stir & continue on high for a couple of hours or so and serve with steamed cabbage and mash.....yummy!