When I was a child, liver was a food that I didn’t really enjoy. It’s has a very strong distinctive flavour and texture. My young taste buds never liked liver. I think I tried it once or twice and my parents gave up feeding it to my brother Piers and I. When they ate liver for dinner we would be given a different meal.
Nowadays, as my tastes have changed, I decided to give liver another try. My husband Howard and my son Ted I don’t think would really like it so I made this dish just for me. I was pleasantly surprised by the flavour. It doesn’t smell nice while it’s cooking but when I had my first bite I couldn’t get enough. The flavour of this dinner was rich and smooth. The richness of the liver complimented the sweet potato chips and I added kale for extra nutrition. Yummy in my tummy!
Is there a food you didn’t enjoy as a child and do you eat it now? If so what was that food? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Kitchen towel or tea towel
- Frying pan
- Wooden spoon
- Chicken livers x 500g
- Red onion x 1
- Unsalted butter or ghee x 2 – 4 tbsp
- Bone broth or chicken stock x 300mls
- Peel and finely slice and dice the onion and garlic.
- Now remove the packaging from the liver and place on the tea or kitchen towel.
- Pat the liver dry and put it onto the chopping board.
- Cut away away sinus from the liver.
- Put the frying pan onto a high heat and add the unsalted butter ghee.
- When the ghee starts to bubble, add in the chicken livers and fry until they are browned all over.
- It should only take about 2 minutes each side.
- Put the liver onto the plate and place the frying pan back onto the heat.
- Next add in the onion and fry the onions until they start to soften and become see through.
- The heat may need to come down if the onions start to stick so turn it down.
- Add in the stock or broth to the pan.
- Let it evaporate and soak into the onions.
- Once everything has softened add in the liver back into the pan and mix everything together.
- Then serve with sweet potato chips, toast or chickpea flour wraps/pancakes and salad.
- Finally enjoy.
Liver and Onions was a huge hit with me. I make this meal for my lunch when there aren’t any leftovers to be had. I buy a pack of 500g from our local butchers and separate the liver into four parts to freeze it. Then when I fancy liver for lunch all I have to do is take out one of the parts from the freezer to defrost overnight. The next day I like to cook the liver and eat it all up. It’s a food I don’t think my parents ever thought I would enjoy but I love it. However you decide to eat this meal, as always, please enjoy. Thank you xxx