Chopped Liver .....Alla Stelio!
The infamous saying "What am I....chopped liver?" meaning "doesn't anybody like me", is an old saying before modern gastronomy came into being...before science discovered that calf's liver is an iron rich ingredient and generally very good for the health. Wikipedia is talking about liver and bacon. I suppose the bacon is included to improve the taste. The other thing going for calf's liver is that it is inexpensive and very affordable specially nowadays.
Fresh Calf's liver is one of the healthiest foods you can eat especially when you eat it with spinach which is also rich in iron....remember Popeye the sailor??
Today I would like to share with you a way I can eat liver because it has a rather strong taste. I will be frank with you, I do not like liver, and never liked it specially when my mother used to force me to eat it because it would make me big and strong....Yes, it made me BIG!
I marinate it for about 2 hours in lots of oregano, oil, salt, pepper and 1/4 cup brandy.
Furthermore, I cut it in little cubes. The less the surface area eaten the better. In order to be able to cut the liver in cubes, I freeze it and cut it in thin slices, then cut the slices in strips, then cut the strips into cubes otherwise it is very difficult to cut it in small pieces when it is soft. Put in a sieve and let cold water run through to wash well. See picture.
You will need:
Serves 4 to 6
- 1 kg of fresh calf's liver cut in cubes as explained above. You should trust your butcher. Generally the lighter in red color the better.
- 2 big onions thinly sliced in rings.
- 2 Tbsp. dry oregano.
- 1 tsp. salt.
- 1 Tbsp. pepper.
- 1/4 cup brandy.
- 3 bay leaves.
- 2 - 3 dashes of Worcestershire sauce.
Method:
- Fry onion in some oil until it becomes soft.
Fresh Calf's liver is one of the healthiest foods you can eat especially when you eat it with spinach which is also rich in iron....remember Popeye the sailor??
Today I would like to share with you a way I can eat liver because it has a rather strong taste. I will be frank with you, I do not like liver, and never liked it specially when my mother used to force me to eat it because it would make me big and strong....Yes, it made me BIG!
I marinate it for about 2 hours in lots of oregano, oil, salt, pepper and 1/4 cup brandy.
Furthermore, I cut it in little cubes. The less the surface area eaten the better. In order to be able to cut the liver in cubes, I freeze it and cut it in thin slices, then cut the slices in strips, then cut the strips into cubes otherwise it is very difficult to cut it in small pieces when it is soft. Put in a sieve and let cold water run through to wash well. See picture.
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| Calf's Liver Chopped Into Little Cubes. Marinated In Oregano, Oil And Brandy. |
Serves 4 to 6
- 1 kg of fresh calf's liver cut in cubes as explained above. You should trust your butcher. Generally the lighter in red color the better.
- 2 big onions thinly sliced in rings.
- 2 Tbsp. dry oregano.
- 1 tsp. salt.
- 1 Tbsp. pepper.
- 1/4 cup brandy.
- 3 bay leaves.
- 2 - 3 dashes of Worcestershire sauce.
Method:
- Fry onion in some oil until it becomes soft.
- Drop in the liver and on high heat cook while stirring and mixing constantly until it is cooked all over. About 10 minutes or until you see that it is slightly hard to the touch. Add the Worcestershire sauce,
- In the meantime you have prepared the white rice.
Serve.
Bon appétit
Stelio
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