In our resolve to consume more liver I have been on the hunt for varying ways to prepare it. The traditional liver and onions is fine now and then (check out Mom's flash cooked liver). But if you will eat liver regularly, the old standby gets old pretty quickly. We like liver around here because it is packed with vitamins and minerals. It even has a good amount of Omega 3 fatty acids if that animal dined on grass.
Here is a liver rendition for the adventuring heart: it is tender and bursting with exotic flavor. You will find written instructions below the jump.
Serves 4
Ingredients
1 pound thinly sliced organic liver, either beef or lamb, cut in serving sized pieces
1 tablespoon ground cumin
1 tablespoon paprika
3 lemons, juiced
Oil for frying (try coconut oil)
White flour for dredging
1 teaspoon sea salt
5 tablespoons minced cilantro
5 tablespoons extra virgin olive oil
Steps
1. Wash the liver and pat it dry.
2. Mix the cumin and paprika with half of the lemon juice to form a paste.
3. Spread the paste on both sides of the liver slices. Spread the slices of liver on a platter to marinate for two or more hours.
4. When ready to cook, heat oil in the largest skillet you have. Traditionally this liver is fried in a half inch of oil. I use more like an eighth of an inch. Whatever the depth, the oil should be hot. A drop of water should spatter or pop when dropped in.
5. Dredge a few slices of liver through the flour and fry quickly in the hot oil. A minute or so on each side should do it. This is a flash-fry method that leaves the inside pink. Don't crowd the pan. Fry in as many batches as necessary. Sounds tedious, but the cooking goes very quickly.
6. Drain the cooked liver on paper towel.
7. Now cut the liver into bite-sized pieces and place in a bowl for tossing.
8. Sprinkle on the salt and cilantro and toss.
9. Mix together the remaining lemon juice and olive oil. Pour over the liver and toss again.
10. Serve this salad on a large lettuce leaf with fresh tomatoes for garnish. This is anything but plain old liver!
Variations
a. Cook some extra liver to make a pate. Follow all the cooking directions. Then place the extra liver in the food processor with a dash of bone broth. Add the broth by tablespoons until you have the spreading consistency you want. Use the pate as a spread or a dip. Great for travel food: tasty and energy-packed!
Comments (3)
As a former food scientist and current active stay at home (and homeschooling mom) of two young children, your blog means so much to me! You provide a rich treasure of information which helps to keep us inspired to stay on the path of eating and living well (we follow many of the principles you promote). It takes constant work and motivation to keep it up. We are deeply grateful for your labor of love. Thank you!!!
Posted by Lauren | June 27, 2009 1:56 PM | Reply
Hey... a new recipe for liver to try! Check it out at http://www.thehealthycookingcoach.com/2009/06/love-that-liver-6-26-09since-history-began-liver-has-ranked-above-all-other-offal-as-one-of-the-most-prized-culinary-deli.html
Posted by Jennifer | June 30, 2009 5:33 PM | Reply
Cool Jennifer! I will check it out and give it a try.
Posted by Amanda Rose
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July 2, 2009 8:40 AM | Reply