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 Like
This 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 have a fine crust on the outside, and be soft on the inside. Serve as soon as they’re done.
The texture of liver is smooth (think of patè) and the flavour can range from delicate to intense, depending on the type of animal, it’s age and how it’s been raised. Calf’s liver is said to be the most refined.
We like our fried liver with a mound of pureèd cauliflower and a crisp salad on the side.
On the Side
Chicken Liver Patè with Orange and Cloves – Brilliant for serving with pinzimonio as a starter.
Black Olive Paste – Also great with raw vegetables for dipping.
Easy Fresh Fried Sardines – Another great superfood that’s so easy.
If you don’t already love liver, then I hope this recipe inspires you to make it a part of your weekly menu.
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- 250 grams / ½ lb fresh liver (veal, beef or chicken)
- 1 tablespoon cassava flour
- ¼ teaspoon ground ginger
- ¼ teaspoon ground tumeric
- ¼ teaspoon freshly ground cloves
- ¼ teaspoon ground cinnamon
- freshly ground salt to taste
- 1 tablespoon olive oil
- Slice the liver into bite-sized pieces and place them in a shallow bowl.
- Mix together the cassava flour, ginger, tumeric, ground cloves, cinnamon and salt.
- Sprinkle the spice mix over the liver and toss them using two spoons until each piece is coated.
- Heat the olive oil in a large frypan over a medium heat. Flick a couple of drops of water into the oil: when they sizzle, the oil is hot.
- Place the liver pieces one by one into the pan in a single layer.
- Fry for a minute on one side, then turn over. Fry and turn until the liver pieces are crisp on the outside but still soft in the middle, pink or well done, as you like.
- Serve hot, perhaps with pureèd cauliflower and a crisp green salad on the side.
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