Kickin’ Recipes

Kickin’ Recipes

www.thespiceco.ca www.chefbrianhenry.com Owner of Angle Iron Kitchens & The Spice Co. by Chef Brian Henry Food Editor

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 cider vinegar for an hour to help soften 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 but they discovered that they do like liver - when it is properly cooked.

LIVER IS LOVELY

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.

Melt butter in a large skillet over medium heat. Season the flour with salt and pepper, and put it in a shallow dish. Drain milk from liver, and dredge liver in the flour. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Reduce heat to medium and cook to desired doneness. Serve over mashed potatoes, topped with candied onions and drizzle with truffle oil.