Toss pieces of sliced liver in this spice mix and fry them quickly in hot olive oil. Ground ginger, cloves, cinnamon and tumeric compliment the intensity of liver and make for tasty little morsels that are super healthy. Spiced up, you'll happily eat your fried liver, and your body will love you for it. Fried Liver with Warm Spice Looking for the recipe? Scroll all the way down.For most people, fried liver doesn't make it onto the 'Favourite Foods' list. Like other organ meats, such as heart and kidneys, it's regarded as a superfood for it's nutritional density, but it's strong flavour can take a little getting used to.We started eating liver regularly when we went Paleo - 4 years ago now - and I have to say this: it's still not a food that makes my mouth water, but I miss it if I've skipped my weekly dose. It's like there's a part of me that is very finely tuned to my nutritional needs, and it starts tapping out a cue. "Fried liver for lunch today?". Ok. That day is usually Saturday. Fresh Liver: Any Kind You LikeThis spice mix works with any kind of liver: veal, beef and chicken we've tried, and I'm sure it'd be good with lamb's. It's also good with heart. Make sure your liver is fresh. Any butcher worth their salt won't sell you liver that's been sitting around for days, but the best thing is to ask for it at the counter, and actually witness the slicing. Then take it home and cook it straight away or within 24 hours. How to Cook Fried Liver Most people like their liver cooked so it's still pink in the middle. Others like it more well done.Cut the liver into whatever size you want to find on your plate. Toss them in the spice mix - they'll soak it up and be a bit sticky. Heat a couple of tablespoons of olive oil in a pan over a medium-high heat. Flick a few drops of water into the oil - when they sizzle, the oil will be hot enough. Place the liver pieces one by one in a single layer. Keep an eye on them and turn them often. They should ...
Fried Liver with Spice – Superfood, AIP
