Liver is lekker…
Picture by Thy Tran
1. …if you prepare it right, fried low and light, like they do in Somalia, where by tradition it is a job reserved for men.
2. First, peel off that membrane, the transparent thin skin – or get your butcher to, if (s)he hasn’t already.
3. Cut away any gristly end bits.
4. Slice it horizontally, 1-2cm thick, keeping pieces large as possible.
5. Fry sliced onion in butter for a couple of minutes, add the liver and immediately take the pan off the fire.
6. Back on a low flame for half a minute, then off again, turn it over, another half minute,
7. Then (if you like) pour on a bit of sherry, or a tot of orange juice, for the final half minute, maybe some tarragon. The point is, the meat must not get a skin, not get the least resilient. And if it looks underdone, it won’t stay that way. It will melt in the mouth. If you like it in strips, cut it before you serve it, not before you cook it.
8. And this soft liver can be blended as is, adding a little brandy to give liquid, into the very best of pates.
By Tony Hall
1. …if you prepare it right, fried low and light, like they do in Somalia, where by tradition it is a job reserved for men.
2. First, peel off that membrane, the transparent thin skin – or get your butcher to, if (s)he hasn’t already.
3. Cut away any gristly end bits.
4. Slice it horizontally, 1-2cm thick, keeping pieces large as possible.
5. Fry sliced onion in butter for a couple of minutes, add the liver and immediately take the pan off the fire.
6. Back on a low flame for half a minute, then off again, turn it over, another half minute,
7. Then (if you like) pour on a bit of sherry, or a tot of orange juice, for the final half minute, maybe some tarragon. The point is, the meat must not get a skin, not get the least resilient. And if it looks underdone, it won’t stay that way. It will melt in the mouth. If you like it in strips, cut it before you serve it, not before you cook it.
8. And this soft liver can be blended as is, adding a little brandy to give liquid, into the very best of pates.
By Tony Hall
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