I was hoping you had a 'rotten cooks' section where I could blend in (ha!), but not so, so here I am.
Problem; my liver and bacon dish NEVER tastes how it should, whether I use lambs or pigs liver.
What am I doing wrong?
I cook the onions and bacon gently in a little sunflower oil, then I put the strips of lamb in, covered in flour, herbs and seasoning. I might add a bit of tomato juice or a bit of chilli powder, and a couple of oxo's go in, and enough water to make it thick but liquid. I cook it either on the top or in the oven, but it doesn't make a difference; it turns out RUBBISH!
Gotta go, the spuds will be boiling dry!
Problem; my liver and bacon dish NEVER tastes how it should, whether I use lambs or pigs liver.
What am I doing wrong?
I cook the onions and bacon gently in a little sunflower oil, then I put the strips of lamb in, covered in flour, herbs and seasoning. I might add a bit of tomato juice or a bit of chilli powder, and a couple of oxo's go in, and enough water to make it thick but liquid. I cook it either on the top or in the oven, but it doesn't make a difference; it turns out RUBBISH!
Gotta go, the spuds will be boiling dry!