The Legend Lives On - Redux

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Pictured: tonight's repast of lamb's liver with garlic and parsley, a recipe I wrote about here three years ago and mentioned in passing the other day. The actual origins of this particular thing are unknown to us, but we've been cooking it on and off for forty years or more, after finding it in a recipe book when we were still learning the ropes with cooking. Apologies for the rather hastily taken photograph, but this stuff needs eating straight away, as it continues to cook out in the dish, and will rapidly turn dry. The offal is literally cooked for scant seconds and should still be pink in the centre and slightly bloody in places at the surface when it comes out of the frying pan. The coups-de-grace of warmed butter, garlic, parsley and vinegar combine with the roux formed from frying the floured liver in copious quantities of extra-virgin olive oil, to form a sauce, which when mixed in with the meat, is not only sheer bliss on the tastebuds, but is actually really healthy at the same time, as the garlic and parsley are almost raw - but don't taste that way - and the liver is not past the point where its nutrients are destroyed. It's the most extravagant health food I know - admittedly not vegetarian - and one of the few things I can't resist pigging out on. I will try and explain the method of cooking this at some point, but not tonight, as I am literally full and feeling very lazy now. By the way, it is also one of the most antisocial of foods: better if all present partake, as you will reek of garlic after eating it!

Comments

  1. Phil.31 May 2024 at 14:39

    Kel,
    Steve & Margaret have done this for us a couple of times - and it's excellent. They told us that the recipe came from you. Trust All Well. Phil.

    ReplyDelete
    Replies
    1. sideways31 May 2024 at 18:37

      Hi Phil - yep it came from us, and although we don't claim authorship of the recipe, the last time I looked at it in the original paperback, I think we'd adapted it to suit ourselves. We've even got a friend who hated liver to agree it was damned fine food! We're all doing OK - trust you guys are too! Kel

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