Healthy grub is rarely the tastiest, but some super foods are downright horrifying. Here’s how to cook liver in a way that lets you reap the benefits without wanting to hurl.
By Robert Carry
There is something slightly unnerving about eating the internal organs of an animal – especially when it’s some poor beast’s filtration system. Add to that the fact that poorly managed liver can range from disgusting when over-cooked to vile when undercooked and you have a food most will avoid.
However, the health benefits of eating liver are so significant that we suggest you get your hands on some (you can buy it pre-packed in most supermarkets priced at a criminally cheap €1 for two servings, or even less from the butcher) and give it another crack.
As well as being an outstanding source of protein, this floppy, sinister-looking food item that pisses blood when you pick it up is a top source of vitamin B12, phosphorus, vitamin A, vitamin C, copper, folate, riboflavin, selenium, zinc, niacin, vitamin B5, vitamin B6 and iron. This little lot translate to improved cardiovascular health, a boosted immune system and the prevention of damage to cells from free radicals.
So what in the name of God are you supposed to do with the stuff? Well, here’s a recipe that will help mask much of its bitter, metallic taste.
Asian-style stir-fried lamb’s liver
Ingredients (serves four persons, or you four times)
Two tablespoons of soya sauce
One tablespoon of honey
One tablespoons of soft brown sugar
Two tablespoons of wine vinegar
One small piece of root ginger
One crushed garlic clove
450g or 1lb of lamb’s liver, sliced into thin strips
One tablespoons cornflour
150ml (quarter pint) of beef stock
Four finely chopped spring onions
Carrot cut into thin strips
Cooking instructions:
The beauty of this dish is how easy it is to prepare once you have assembled your ingredients. Start by mixing everything bar the cornflour, onions, carrots and beef stock into a bowl and pour over the liver as a marinade. Leave it for two hours or more, stirring occasionally.
Drain off the liver, saving the marinade. Mix it with the cornflour and beef stock.
Heat a small amount of oil in the frying pan, adding the spring onions and carrot once hot. Add in the drained liver and fry briskly until lightly coloured but still slightly pink in the centre.
Pour in the marinade and cook until thick, stirring continuously.
Season to taste with salt and pepper, and serve with noodles, rice or bean sprouts.
The strong Asian flavours do a great job of masking the despicable taste normally inherent in any dish involving this double-edged sword of a food item.
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