Tandoori Liver



By Scene 45, Hannibal, ever the curious gourmet, has ended up with a bit of liver that he needs to make into something meaningful. We’ve all done that – compulsively picked up something interesting in the shops and now, at home in the kitchen, staring at that exotic purchase thinking: OK, how will I work that into the kids’ dinner? Maybe I’ll just tell them it’s chicken…

Tandoori Liver

A spicy twist on an old favorite, Liver and Bacon, this dish is sensational served with saffron rice and a cooling dollop of sour cream or yoghurt. Tandoori spice mix can substitute for smoked paprika. Serves 4

1 lb sliced liver, veal or pork, soaked in milk for 4 hours in the fridge
2 Tbsp smoked paprika or tandoori spice mix
3 Tbsp sour-milk kibe, ghee or cultured butter
1 Tbsp finely chopped shallots to taste salt
2 oz braised pork belly, in 1/8-inch thick slices
3 Tbsp orange marmalade jelly
2 Tbsp lemon juice

1.  In a small bowl, combine marmalade and lemon juice. Set aside. Heat sauté pan over medium-high heat and brown pork belly slices on both sides. Add marmalade mixture to pan and toss to coat evenly. Heat until marmalade starts to bubble and reduce. Set aside in warm oven.
2. Drain liver and dredge in smoked paprika, coating both sides heavily. Heat sauté pan over medium-high heat. Add 1 Tbsp of the butter. When butter is bubbling, add liver slices to the pan and fry for 1 minute, turn and fry other side for an additional 2 minutes, or until meat is medium-rare. Remove from pan to a covered warm platter. With a paper towel, wipe sauté pan clean of any burned spices and repeat with remaining slices.
 3. When all liver slices have been cooked, arrange on serving platter, top with pork belly slices and drizzle any remaining marmalade glaze over liver slices.



8 comments:

  1. I love to see all the work that goes into the beautiful food on the show. You need to be putting all this on Pinterest. Amazing!!

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    1. I barely find the time to write the blog itself. But I will look into Pinterest for Hannibal's next season. Thanks for your suggestion!

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  2. I am going to try this recipe as it seems handy and relatively easy to make (at least, to me). I was wondering if you could recommend any accomplishments or side dishes to go with it? Fresh baguette with home made coriander butter came to my mind but i am not sure.

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  3. Sorry to respond so late but I just discovered these recipe comments!
    Coriander butter would be delicious - I usually accompany this with a big dollop of yoghurt flavoured with lemon or lime juice and honey. For veg: Corn on the cob rubbed with lime juice and sprinkled with chopped coriander and chili powder. Hope you made the liver and enjoyed it!

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  4. Janice what thickness do you suggest slicing the liver?

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    1. Hi Rex -

      Just discovered your comment so the next time you make liver, I would suggest slicing it medium-thick(about 1/4 inch) if you love the taste and are cooking it medium-rare or slicing it very thin if you aren't sure you love it or are making it for someone who is trying it for the first time. In either case, don't cook it too long. Pink inside is the way to go. Otherwise it will be dry and bitter. For kids trying it for the first time, I would cut in matchstick - sort of the size of regular French fries.

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  5. Replies
    1. Oops - forgot the shallots in the directions. They get sauteed before the pork belly and added to the marmalade glaze. Sorry for the omission - it was early days on Hannibal and there was a LOT of stuff going on. Still one of my favorite ways to make liver but when I make it I don't do the glaze anymore (trying to cut back on fats, sugars) and serve it with yoghurt flavoured with a bit of lime juice and honey. Also have been skipping the overnight milk bath step- I never seem to have time and the liver flavour is quite understated (especially with the heavy coating of spice) and doesn't seem to need it.

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