Hi everyone – Juz here.
Dave and I were walking along the beach in Port Elliot the other day, talking about the price of meat. To get a tin of tuna or chicken that can be stored for weeks, it costs about $25-30 a kilo. These items are great if you’re travelling around and don’t have access to fresh meat but in the long run, it’s much more economical to use fresh meat. For example, chicken thigh fillets are about $10 a kilo, pork chops can be on special at about $13 a kilo, basa fillets are as low as $8 a kilo and mince meats range between $6-12 a kilo.
However, while we were in the supermarket I spotted lambs liver at $6 a kilo. Offal, or organ meat, while isn’t the best tasting stuff around, has an enormous amount of vitamins and minerals to benefit the body.
Lamb liver contains almost three times more iron than normal red meat so it’s excellent for advanced oxygen distribution. Liver also contains copper to help your body utilise the iron, calcium for strong bones, zinc for immunity, and selenium for thyroid and joint health, protein for tissue growth and repair, B vitamins for cell metabolism and tonnes of anti-inflammatory vitamin A, just to mention a few. Yes – it has a bit more cholesterol in it than what you need, but I reckon it’s worth having it every once in a while for a good iron hit.
Anyway, I bought half a kilo of lambs fry with the intention of cooking it that night. I did a bit of research and found that it goes best with onion, herbs like sage, and delicious bacon. With a bit of ingenuity and improvisation, here is my first attempt ever at cooking liver.
Lambs Fry with Onion & Ham
- about 500g of lamb liver
- three onions, sliced
- ham – I would have preferred bacon but we had some Christmas ham left over and it would be stupid to put it to waste.
- 1 tsp of minced garlic
- olive oil
- butter – keep the tub by your side
- salt and pepper
- corn flour
- balsamic vinegar
- about 100ml of stock
- zucchini cut into ribbons
- Cut the liver up into slices, coat with corn flour and salt. I also added some Italian herbs – because I wanted to. Put the mixture aside.
- Heat up a deep pan or your camp oven to a nice and easy temperature because you’re going to want to caramelise your onions first. Mix in about a tablespoon or two of olive oil with your onions and soften them. This part takes time and patience.
- Once they’re soft, add a tablespoon of butter, a bit of salt and pepper, and a splash of balsamic. Allow the onions to get really soft before adding the garlic and ham and turning up the heat a bit so they can fry up.
- Stir the onion, garlic and ham until the ham is done. Put this mixture aside.
- Keep the pan hot and add your livers, cooking them on one side before flipping them over and covering them with the onion mixture. Add butter if required.
- Add the stock and the zucchini ribbons on top and put a lid on it so the steam from the stock can soften the zucchini.
- Stir everything through and once the stock as reduced to a nice sauce, serve it up. Perhaps you’d like to put a dollop of sour cream or a sprinkle of Parmesan cheese on top – up to you.
It didn’t taste bad… In fact, it tasted awesome with the butter and the ham and the caramelised onions. The issue was the texture – if you overcook the liver, it’ll get tough. I accidentally put in too much stock and in the process of reducing the liquid, the liver got tough. Other than that, it was yum and Dave ended up going for seconds.
Things I will do differently next time… and yes, there will be a next time!
- Cut the liver into smaller pieces
- Have a creamy, cheesy topping to dollop on top – like sour cream or Parmesan cheese
- Add more ham, or bacon…