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.