My parents used to love this meal. They would eat this when my brother Piers and I weren’t at home. Piers and I weren’t the biggest fans of liver. Nowadays I wish I did love it as a child. Liver is packed with iron, protein and it’s low in calories. It’s a very filling meal that is nutrient dense too. Liver is a good source of vitamin A and vitamin B and also has a dietary vitamin D in.
Once upon a time, doctors would recommend this to pregnant women who were lacking in vitamin A. In recent times, science has discovered that too much vitamin A can harm the pregnancy but too little can also cause harm as well. It is recommended to take a vitamin A supplement if needed and to eat liver only once or twice a month when pregnant.
The goodness in liver is exactly why I wish I had enjoyed it as a child. It may have meant I would have been packed full of nutrients as an adult. Although I didn’t enjoy it as a child I’m glad I enjoy it as an adult and I really enjoyed cooking this dish. I can now fill up on those nutrients in liver and I love it. Do you like liver and if so, what’s your favourite dish? 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
- Parma ham x 8 slices
- Unsalted butter or ghee x 2 – 4 tbsp
- Bone broth or chicken stock x 300mls
- Spinach x 2 large handfuls
- Peel and finely slice and dice the onion and garlic.
- Remove the packaging from the parma ham and slice it.
- 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 parma ham and fry until it starts to go brown and crispy.
- Next remove the parma ham leaving behind oil and butter it’s been fried in.
- Add in the chicken livers in the pan 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.
- Put the spinach into the pan and let it wilt hand.
- 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 Posh Bacon was a delicious meal. It was easy to cook and it made a very tasty lunch. As for freezing liver, it is actually not recommended. Liver tends to lose it texture and flavour once frozen when it’s been cooked. Plus this meal is so quick an easy that I don’t think it really needs to be frozen. However you decide to eat this dish, as always, please enjoy. Thank you. xxx