Liver with onions

Lamb liver with onions is a delicious dish for some people, but a somewhat difficult recipe to accept for those who cannot stand very strong smells and flavors of animal origin. If we take it to extremes, you either love it or hate it. I find myself more in the second group, but I try to make an effort to consume liver from time to time, whether it is lamb, beef, or chicken. For it to be enjoyable to eat, the way it is cooked is crucial. The goal is for it to be tasty and juicy at the same time, but you always have to disguise the flavor a little. A good way to give other nuances to its powerful flavor is to add onion, garlic, and spices. If you are looking for a main dish to celebrate these days and you love offal, this is a good one. option.

 

If you’re looking for a Halloween dish, this liver with onions is perfect.

 

Serving it with some fresh ingredient also helps, in this case a little pomegranate which, in addition to flavor, gives it color.

On this occasion, the motivation was to make a recipe appropriate for these days, in which the All Saints’ Day, or Halloween, is celebrated (in its most Anglo-Saxon version).

After preparing a delicious bone broth, I decided to make this recipe following the theme of the week.

The liver, taking into account which is an organ meat, it goes a long way with it, but I wanted to give it an even darker touch.

Thinking about adding something to the dish, I thought of making some tortillas made from almond and coconut flour with cuttlefish ink, which is what gives them that interesting black color.

I thought that maybe that base would be good for the liver, the dough absorbs the juice and when you eat it together it is delicious.

But also, in this type of recipes the aesthetics are fundamental and that black background looks very good, more Halloween-like impossible, don’t you think?

 

 

When eating this liver with onions, the combination of dough and liver is a plus and the pomegranate gives that fresh and sweet touch, which always goes well with meat dishes with a strong flavor.

 

At the base, some gluten-free black crepes with squid ink.

 

The preparation is simple, in fact, the best way to Cooking liver is always simple, it’s not a long-cooked stew, it’s more like a stir-fry. Sauté the onion or spring onion in olive oil, add the liver and a few whole garlic cloves, season and add spices, I add thyme, oregano, pepper, and also a teaspoon of onion powder. Brown everything and add a little broth, just a little, so that it finishes cooking and doesn’t stick. To make crepes or pancakes, I use this recipe, with oat flour, and instead of tomato, squid ink to get that intense black color. Don’t worry, in the recipe box you will I leave all the ingredients.

 

Liver with onions is rich in iron, vitamin A and B vitamins.

 

Benefits of consuming liver

The benefits of consuming liver are many, beyond the beliefs regarding the amount of toxins it contains due to the fact that it is an internal filtration organ.

The liver is rich in iron, it is the food par excellence when it comes to correcting anemia or an iron deficiency for any reason, it also provides a lot of vitamin A and B vitamins.

Knowing the high nutritional value of the liver, in this case I used lamb, but I also usually buy beef, it is obvious that its consumption is beneficial for both adults and children children.

But realistically, if it is already difficult for many adults, getting a child to eat liver just like that can be very complicated.

For them, the best thing is to make a pâté and spread it on toast or make them a sandwich.

You can add cream and spices to the pâté to soften the flavor and make it more appealing to them, but that would be another recipe that they may share one day.

 

 

What should you keep in mind when buying liver?

Regardless of whether the liver is lamb, beef or chicken, it is essential to check the origin of the animal, see what conditions it was raised in and what it was fed.

That will be the best guarantee that the liver recipe you prepare will be healthy and wholesome, and will provide all the good it has for your health.

How to find out? I’m afraid the best way is to buy from a trusted butcher or from stalls dedicated to offal that are in many markets, letting yourself be advised by experts.

Obviously there is a label with all the details about its origin that you can check.

 

This lamb liver with onions is my version of a classic, “liver and onions”.

 

This recipe is my version of the classic, “Liver and onions”, a very Anglo-Saxon dish that you can find in many restaurants in North America, but also in the United Kingdom, it is a classic in the “homemade” recipe book.

It is accompanied by mashed potatoes, sometimes with gravy sauce, and I have also seen it, more evolved, with parsnip puree.

Curiously, it is a dish that does not always taste the same, it depends on the animal, sometimes the liver is stronger and other times it is softer, and it shows in the final result.

I must I confess that sometimes I have enjoyed this dish and other times I have left it after the first bite. I am in limbo between saying YES or giving it a resounding NO.

Do you like liver? Do you usually cook it at home? Did you eat liver during your childhood? Did you like it or did you hate it? Do you dare to give it a try?

If you feel like answering any of these questions, leave your answer in the comments, I would love to read them.

 

Below is the recipe with all the details.

Other Halloween recipes that you will love:

• Easy bone broth