While at dinner this evening my daughter reminded me that not everyone on this planet knows how to prepare liver ( O blood groups diet and immune system booster). I am not talking about chicken livers either, I am talking lamb and oxtail.
She said, ‘Mom I was so excited about having liver and told my friend we were having liver for dinner, and she said that,that is disgusting. Why?’. I replied that not very many moms know what to do with the stuff, and that it took me years to come up with a recipe that makes liver taste like beef.
I thought I should probably take this moment to relay to the world this wondrous little invention that has my 10-year-old saying, ‘More please mom.’
What you will need:
- +-2 to 3 potatoes per person
- +- 500g of lamb or oxtail liver
- 1 or 2 onions
- 2 or 3 tomatoes
- Bisto ( every South African mom’s best friend)
- meat spice
- brown or white sugar
- An unusually excessive amount of olive oil ( maybe about a quarter cup)
- 1 non stick Bauer pan ( highly recommended but not essential)
- a smaller pan
Mashed Potatoes: Peel your potatoes, chop they up and boil for 15 to 20 minutes, mash them and add butter and milk.
- Slice the liver into thin slivers ( as you would do for chicken if stir frying).
- Heat the oil in non stick pan till hot and bubbling. Add your slivers of liver, top with spice and salt.
- Stir fry on high heat for about 5 minutes. Then lower the heat and place a lid on top, leave this for about 10 to 15 minutes until brown, stirring occasionally.
- While the liver is cooking dice your onions and brown in a separate pan. ( use water only to brown them )
- Dice your tomatoes.
- Remove the lid from the liver pan and coat with sugar.
- Stir and up the heat a little, leave to cook with the lid off, stirring occasionally for another 5 minutes.
- Then add your onions and diced tomatoes.
- Add some more sugar and taste from this point onwards
- Mix up half a cup of Bisto powder with half a cup of water, add this to your pan and stir until the Bisto is done.
- Serve this on top of your mash and Et Viola, dinner. I often add a side salad to the table just for variety.
It may take a few goes to get this recipe 100% correct and to your taste but once you have the hang of it you’ll never look back. Yummy Mummy!
Tags: Chicken, Cooking, daily grind, dinner, Liver, mom, o blood type, Olive oil, Onion, South Africa, Stir-fry, Sugar