Thursday, September 10, 2009

For the love of Liver

I used to hate liver.

Just slicing it would cause me to gag. Eating it produced the same effect and I would have to spit it out.

The dogs enjoyed my attempts at various liver recipes. They would go nuts for it.

Then I found some wonderful resourses that explain how to prepare it properly, and now I cant get enough. (And the dogs dont get a look in).

So here is a breif explanation of the benefits of Liver, and some simple ways of preparing it.

This excerpt is from "The Liver Files" on the Weston A Price Foundation website:

So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:

  • An excellent source of high-quality protein
  • Nature’s most concentrated source of vitamin A
  • All the B vitamins in abundance, particularly vitamin B12
  • One of our best sources of folic acid
  • A highly usable form of iron
  • Trace elements such as copper, zinc and chromium; liver is our best source of copper
  • An unidentified anti-fatigue factor
  • CoQ10, a nutrient that is especially important for cardio-vascular function
  • A good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
Here is my favourite way of preparing the Liver - again from the Liver Files:

Marinate slices of liver in the fridge overnight in water mixed with a little vinegar or plain lemon juice, plus lots of garlic and bay laurel leaf. After marinating, pat dry and fry in lard and/or butter until well done (really brown on the outside and slightly rose inside). The key is marinating to take away any unpleasant taste.

Once the liver (I use lamb liver) is marinated and patted dry I cook it in one of the two following ways.

1. dip the slices in egg and then dunk in almond meal mixed with a little salt (you can use flour if you are non-gaps). Then gently fry on each side . These little schnitzels are divine. They dont taste like liver at all. I use them as snacks when we are out.

2. saute some diced onion and bacon and when almost cooked add some diced liver and losts of garlic and saute until just cooked. Fry or poach an egg leaving yolk runny for maximum nutrient value, then serve with liver mixture. I like to have this with a little salt and home made tomato sauce. Again this is sooooo delicious. Really it is worth a try!

Be brave and reap the rewards.

1 comment:

  1. the children and myself love liver..everytime we eat it we say hhmm liver makes your liver longer favourite was is to sautee onions,zuchini,mushrooms,tomoatoes in a little butter then add slivers of liver till its just cooked..yum