Muthablogga

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
• salt
• 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
• butter

Mashed Potatoes: Peel your potatoes, chop they up and boil for 15 to 20 minutes, mash them and add butter and milk.

Liver:

•  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!