If Superman’s Achille’s heel was kyrptonite and Achille’s Achille’s heel was…well…his heel, then my Achille’s heel is organ meats. Particularly liver.
In my defence, I used to a vegetarian and, for an ex-veggie, organs of any kind belong in the body not on a plate.
So the secret to getting liver in my belly (and everyone’s bellies need liver), is coating it in things I like.
Such as butter.
It has been scientifically proven beyond doubt (in my kitchen mostly) that butter makes all kinds of unpalatable things palatable.
Seared Chicken Livers (serves 2)
- 2 large chicken livers
- 1/2 small, white onion, thinly sliced
- 2 tbsps butter (or other stable fat such as bacon fat/lard)
- 1 large clove garlic, minced
- 4-6 sprigs fresh thyme
- wedge of lemon
- Heat the butter in a frying pan over a high heat. Add the garlic and onion and fry for 3 minutes until the onion softens.
- Add the livers to the pan and fry until browned on all sides (about 5 minutes). Sprinkle over the thyme and give everything a good stir to combine the flavours.
- Transfer to a plate and squeeze the lemon over the top. Eat immediately.
Like this? You might also like:
- Liver & Bacon Meatballs
- Chicken Liver & Mushroom Pate
- The Surprising Superfood You Need In Your Diet