Is there anything tastier? I used to hate the stuff, but now I can't get enough of it. I love its deep, rich colour when raw, its velvety texture when perfectly cooked.
Anyway, by popular demand here is my recipe for liver cooked in the Syrian style:
1lb (500g) Lamb's liver
1 large lemon
Olive oil
2 heaped teaspoons cumin
Chopped Parsley/coriander
Sliced shallots/spring onion/radish
Slice liver into strips approx. 1-1.5cm thick
Marinade in the juice of 1/2 a lemon and 3-4 tblsp olive oil for 10-40 minutes
Heat frying pan with a little more oil. get it good and hot.
Lift the lamb out of the marinade with a slotted spoon and place in the hot pan. This will give a dry dish. if you like sauce, add the marinade (but be careful, it will spit).
Fry for 2-3 of minutes until just about done, then turn off heat. The liver will finish cooking as it sits in the pan.
Sprinkle with cumin, garnish with herbs, onions, radishes.
Serve warm or cold with wedges of lemon
5 comments:
you make it sound wonderful but too many years of chewy overcooked liver with nasty bacon wrapped around it had made me mortally afraid of all inards. I reckon I could adapt the recipe to lentils though!
There are some great innards on Moore Street. "Deep fried intestines". Mmm.
Liver smells nice while cooking but tastes disgusting, or so I recall. Interesting texture, though.
Never mind the liver, what on earth is that thing pictured?
It's an Etruscan bronze model of a sheep's liver (well done Ray!). Used as a divinatory learning tool, to teach budding augurs how to read to read the real thing during a sacrifice.
Post a Comment