This recipe was inspired by my SIL, Pesh who is not only a darling but one of the best cooks I know.
I love chicken liver, and now that I know where to get it in this town, I will be posting a few recipes featuring it in coming months.
Chicken liver is inexpensive and not liked by many, but for those who consume it, we know that it is rich in essential fatty acids, protein, vitamins and minerals, especially Vitamin B that is great for our cellular health.
It may not be visually appealing, but it is tasty and cooks fast, which is good when you want a quick healthy meal option. It is actually healthier than chicken breast, or so I’ve read.
Let us get started.
500g chicken liver.
One bay leaf.
1 tbsp soy sauce.
2 onions, sliced.
Coriander, one small bunch, stalks and leaves separated.
Freshly squeezed juice of one lemon.
A teaspoon of minced garlic.
A teaspoon of dried mixed herbs.
One green pepper, chopped.
Salt and black pepper to taste.
One tablespoon of butter, and a tsp of olive oil.
Clean your livers and chop the bigger pieces into half, pat dry. Put in a bowl with the lemon juice, one bay leaf and the soy sauce. Set aside for 15 minutes as you prepare the other ingredients.
Heat your wide pan, and add the butter and olive oil. The oil is to prevent the butter from burning.
Add the onions and let cook with a pinch of salt till caramelised.
Add the liver (with the marinade) layered around the pan, ensuring each piece is touching the pan, cover and cook for 6 minutes.
Add your green pepper, coriander stalks and mixed herbs. Mix gently and check seasoning especially salt because of the soy sauce which tends to be quite salty.
Let cook for about 6-8 more minutes. Chicken liver cooks very fast and is mushy and gross when over cooked, so keep a close eye.
Garnish with the coriander leaves and serve hot once ready.
This is delicious!
We had ours with roasted potatoes and stir fried Chinese cabbage.
Tasty, filling and easy to make…what’s not to love about this recipe?
If you have never had chicken liver before, try this, it is finger licking good.
Moist, flavorful beef meatballs simmered in a thick sauce of tomatoes and other vegetables will have your children eating their plates clean and you get to fill them in with hidden vegetables they may not otherwise agree to eat.
Let’s get started.
Our ingredients for the meatballs are:- 500 g beef mince (not lean), one grated onion, 1 egg, 4 minced garlic cloves, salt and black pepper, 1/ cup of breadcrumbs, 1 tsp mixed herbs (basil, oregano,thyme and parsley) and 1 tbsp of freshly grated Parmesan cheese.
Preheat your oven at 200 ° C and line a baking tray with parchment paper.
Mix all the above ingredients together and scoop a tablespoon rolling into balls. I made 20 balls.
Place on the baking tray and bake for 20 minutes after drizzling with some olive oil. Turn / flip them after ten minutes.
Note: A lot of people fry the meatballs to lock in the juices and get a nice char or crispness to the meatballs’ exterior. Baking them as I did gave the same result without the frying up. The balls crisp up well on the outside but are juicy and tender on the inside. Well cooked, full of flavour and oh so tasty. The fat in the mince and the cheese inside work well to ensure they remain moist inside.
As the balls bake, you can get started on the sauce. You will need:-
One onion chopped
4 minced garlic cloves
2 tablespoons olive oil
1 celery stalk
Four tomatoes, sliced
Grated mixed vegetables- I used one carrot, one eggplant and one courgette.
1 teaspoon of dried mixed herbs.
One can tomato sauce
A pinch of sugar.
A teaspoon of Worcestershire sauce.
One cup hot water
Salt and pepper to taste
Grated Parmesan cheese to serve.
Heat your pan and add the olive oil as well as the minced garlic.
Let it cook in the oil and release it’s lovely aroma, before adding the onion and celery.
Mix well and cook till onion is softened, then add the herbs.
Let cook a while then add the sliced tomatoes and a pinch of salt. Let them cook on low till mushy, before adding the grated mixed vegetables.
Let them also cook a bit. Add the Worcestershire sauce, the canned tomato sauce and a pinch of sugar. Mix well as it cooks and thickens. Add the hot water, lower heat and simmer for 20 minutes.
Sauce will be smelling so good. Check seasoning and thickness before adding the baked meatballs. Still on low, let them simmer for another 20 or so minutes on low.
Once the sauce is ready. Serve with your spaghetti and some grated Parmesan on top.
Dig in and enjoy this tasty, filling and colorful dish.
This is comfort food as its best. Definitely worth a try.