Kickin’ Recipes
by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com
Owner of Angle Iron Kitchens & The Spice Co.
GETTING ALL
FIRED UP!
Offal rhymes with awful and the irony is that offal is the culinary term used to
describe the glandular organs and entrails of animals. Liver, heart, spleen and tripe are various forms of offal and their mention often leads to the loss of one’s appetite. Animal livers are rich in iron, copper, B vitamins and vitamin A. They can be baked, boiled, broiled or fried. Often pieces of liver are combined with a variety of meats in a mixed grill. Liver haters might become liver lovers if they first soak liver in milk or diluted . soften cider vinegar for an hour to help the membranes and remove impurities. Do not over work or handle the liver while cooking and never over cook it as mediumrare to medium is a preferred doneness. I served the following liver recipe thinly sliced over Mashed Potatoes with Candied Pickled Onions and truffle oil for added moisture and a variety of textures at the A Taste of Kawarthas writers’ team building event. I didn’t tell anyone what it was until after they tried it and most agreed that if they had known it was liver they would have passed on this course Page 6
but they discovered that they do like liver when it is properly cooked.
PAN-FRIED LIVER INGREDIENTS: 2 pounds sliced beef liver 1 1/2 cups milk, or as needed 1/4 cup clarified butter Flour as needed Salt and pepper to taste Candied red onions Truffle Oil Mashed Potatoes
METHOD: Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand for an hour or two.
