No, it’s not an oxymoron!
I didn’t believe it when I was introduced to this recipe by a colleague of mine.
I hate liver – the smell, the texture, the taste – but this recipe made me a convert to eating the most nutrient-dense food on the planet.
|500g liver. Cut into 2 cm thick slices. You can use any liver – chicken, calves, pig. My preference is calves as it has a delicate taste. Go for organic if you can. |
| 2 cloves garlic. Finely chopped.|
| One white onion. Chopped.|
|2 tablespoons fresh rosemary leaves or other herbs of choice. Finely or roughly chopped. |
| Butter – preferably from organic, pasture-raised, cows. |
| Salt and pepper.|
|1/2 to 2/3 cups white wine.|
Take a large baking tray with and lay a sheet of greaseproof paper to cover it. You can also use a glass dish and do without the greaseproof paper.
Put the olive oil in a pan.
Add the onion, garlic and rosemary. Cook until translucent or slightly brown. Takes about 5 to 10 minutes.
Add the wine and reduce until thickened.
Put the onion mixture aside in a bowl to cool.
Clean the pan, and add plenty of butter. Warm on medium heat.
Fry livers in the butter, being careful not to overcrowd the pan. Cook for 2 to 3 minutes on each side. If you see blood oozing out, don’t worry. Keep turning the livers every minute or so. Aim for a nice light pink in the middle, rather than a dark brown. Use a sharp knife to open the thickest part of the liver to check as you’re cooking.
Remove the cooked livers. They’ll continue to cook off the heat.
Repeat until all the liver is cooked.
Allow the liver to cool (about 30 minutes).
Place everything in a bowl or food processor and blend until smooth.
Add a generous helping of olive oil while blending.
Add salt and pepper to taste.
Spread generously on some celery sticks or, for a treat, real sourdough bread.
Portion it up into 3 to 4 servings. It will keep in the fridge for 4 to 5 days, or you can freeze it.
Take it out of the freezer and leave in fridge for a day to defrost.