I'm one of those foodies who respects offal.Like Adrian Mole I think it's Offally Good.
Liver, for instance, is one of the most densely nutritious of foods on the planet.
But your everyday organ meats can be temperamental to cook with -- so I've been trying to become my own in-house viscera chef.
Big day today as I finally got a handle on the lambs liver DIY :
LIVE AND ONIONS TACO
Seriously, this is delicious.
yum!! will have to try this sounds good!
My mother always cooked her's with bacon and onion. While I haven't had any in about 40 years, I do recall it fondly.
As do I! I have made it without the Onion but with thick scrumptious gravy. Best sliced thinly, dredged in flour and fried quickly.
I forgot to mention the gravy.... hang on a minute, Elaine, you aren't my mum are you?! Oh, wait. No, I took her to the Christmas party yesterday and she wasn't you. All good.
Pheww - just as well ;-) Do we cook lamb's fry the same way? You know what they say about great minds ;-)
“I ate his liver with some fava beans and a nice chianti” ― Thomas Harris, The Silence of the Lambs
The yellow highlighter gives you a quick visual check of which food provides the most of each nutrient per 100g of product. This is why I describe liver as the most nutritious food on the planet. Please let me know if you find a food with essential fats and complete protein, which is richer in vitamins and minerals than liver. (LINK)
|(All per 100g of product)||Chicken Liver||Sardines||Eggs||Sunflower seeds||Kale|
|Essential Fats – omega 3 (mg)||6||1,480||74||74||180|
|Essential Fats – omega 6 (mg)||486||3,544||1,148||23,048||138|
|Protein Quality (100+ = complete protein)||149||148||136||88||92|
|A Retinol (900 mcg)||3,290||32||139||0||0|
|A Carotene (assumed retinol equivalent)||6||0||1||3||769|
|B1 (Thiamin) (1.2 mg)||0.3||0.1||0.1||1.5||0.1|
|B2 (Riboflavin) (1.3 mg)||1.8||0.2||0.5||0.4||0.1|
|B3 (Niacin) (16 mg)||9.7||5.2||0.1||8.3||1|
|B5 (Pantothenic Acid) (5 mg) (AI)||6.2||0.6||1.4||1.1||0.1|
|B6 (1.7 mg)||0.9||0.2||0.1||1.3||0.3|
|Folate (400 mcg)||588||12||47||227||29|
|B12 (2.4 mcg)||16.6||8.9||1.3||0||0|
|C (90 mg)||17.9||0||0||1.4||120|
|D (600 IU) (AI) (*)||neg||272||35||0||0|
|E (15 mg)||0.7||2||1||33.2||0|
|K (120 mcg) (AI)||0||2.6||0.3||0||817|
|Calcium (1,000 mg) (AI)||8||382||53||78||135|
|Magnesium (420 mg)||19||39||12||325||34|
|Phosphorus (700 mg)||297||490||191||660||56|
|Copper (0.9 mg)||0.5||0.2||0.1||1.8||0.3|
|Iron (18 mg)||9.0||2.9||1.8||5.2||1.7|
|Manganese (2.3 mg) (AI)||0.3||0.1||0.0||1.9||0.8|
|Selenium (55 mcg)||54.6||52.7||31.7||53.0||0.9|
|Zinc (11 mg)||2.7||1.3||1.1||5.0||0.4|
Do you soak the liver beforehand?
My Mum used to cook lambs fry like bricks. The bacon was edible :(
Badddd childhood memory that one. We kids were omnivorous and could normally eat anything...but not the lambs fry.
It takes a delicate touch, even the Bacon needs watching to get it crispy but not hard. Not a meal for the time-poor.