1

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Bored of paté - creative liver recipes?

Answered on August 19, 2014
Created April 07, 2013 at 4:42 PM

I know there are a million questions here about how to cook liver, but I'm more interested in creative ideas. I've can cook liver and onions, liver, bacon and onions, liver, mushrooms, bacon and onions, and I have my recipe for liver pat?? down, but I'd quite like to try something a little different. I like my liver pat?? but I'm definitely getting a little bored of it, and I find the plain old liver-and-onions format a little hard to stomach. I like to maximise nutrition but I also like to enjoy my meals - the 'man up and choke it down' approach just doesn't do it for me.

So, can anyone recommend any ways of incorporating it into a recipe other than hiding it in burgers/meatballs? (I've already made a pile of burgers which are disguising some pig heart - very yummy - so I don't need more burgers!)

PS. It's lamb's liver, if that makes any difference.

Thanks :)

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 07, 2013
at 05:26 PM

The first bite or two was sort of liver-y, but the rest of the bowl was mighty tasty.

43e6e312fcc6b2cd2238e7898ad50480

(343)

on April 07, 2013
at 05:18 PM

Ooh, I wouldn't have thought of adding cheese... I don't eat much in the way of cheese, but if it helps me get my liver down I'll take it!

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on April 07, 2013
at 05:02 PM

Coconut crusted fried liver with onions and barbecue sauce

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5 Answers

1
3806d8d2d78746ce55d8201e67ef3128

(244)

on April 07, 2013
at 05:44 PM

I like to sear my organ meats, slice them into small bits, and and throw them in curry and chilli. The trick with liver is to put it in near the end of the cooking, so it doesnt get overdone. The strong flavors in the dishes make it taste about the same as any other piece of meat.

0
C07939fb80c1f445cbb5b0469d665a8e

on April 08, 2013
at 12:43 AM

Sounds a bit strange, but if you get it fresh, try it raw! Excellent energy boost from it + it tastes refreshing in a way similar to sushi, not heavy-sitting like liver and onions.

0
4b5be253ac1981c690689cab7e4bf06d

(3043)

on April 07, 2013
at 11:03 PM

I do Indian Liver. Sautee Onions in fat of choice, add Indian Spices (curry powder, cardamom, corriander, tumeric, whatever vials of "Indian" spices I have handy), fry for 30 seconds or so, add chopped liver and cook. Add coconut milk if desired.

For a while, this was the only way I could do liver :)

Ive also done liver and schmaltz (rendered chicken skin, with onions), and for a very non Kosher take, added Parmesan cheese :)

0
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on April 07, 2013
at 08:08 PM

I love this Claypot Liver with Ginger & Spring Onions Recipe tweaked to be more Paleo friendly...bored-of-paté---creative-liver-recipes?

INGREDIENTS

  • 250 grams pig's liver cut to thin, even slices
  • 1 tbsp coconut flour
  • 1.5 gluten free soy sauce (coconut aminos)
  • 1.5 tbsp coconut oil
  • 8 stalks spring onions ends trimmed; cut to 5-cm (2-inch) length
  • 50 grams ginger half cut to thin slices; half sliced to thin shreds
  • 6 cloves garlic minced
  • 1/2 onion sliced to half or full rings
  • 1 tsp coconut sugar
  • 1 tbsp cooking wine
  • 1/2 tbsp sesame oil
  • Arrowroot solution dissolve 1/2 tbsp Arrowroot in 3 tbsp water or stock

INSTRUCTIONS

  • Coat liver slices evenly with Arrowroot and gluten free soy sauce (coconut aminos) in a bowl. Marinade for at least 10 minutes.
  • Heat 1 tbsp oil in wok. Cook liver slices in wok or claypot (no overlapping, in batches) on one side first, then flip to other side. Do not overcook. Set aside pan-fried liver on a plate.
  • Add remaining oil to the claypot or wok; stir fry ginger, the white bottom part of the spring onions and onions rings, until the onions start to soften and turn translucent. Add garlic and stir-fry for 30 seconds.
  • Add the remaining spring onions, sugar, cooking wine and sesame oil. Stir fry briefly until fragrant.
  • Pour the Arrowroot solution slowly (in 2-3 batches) over the contents in the claypot/wok and stir thoroughly. Once the sauce thickens, turn off the stove. Return the previously cooked liver slices back to wok and stir fry briefly until the liver pieces are evenly coated in the sauce.

Note: If you don't wan't to use Arrowroot to thicken the sauce you can just reduce on low heat for 10-20 mins.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 07, 2013
at 05:12 PM

Chinese BBQ (char siu) style is tasty, with some cabbage and rice. Works with chicken livers.

Just made some Philly Cheese liver for lunch actually... beef liver, peppers, onions, mushrooms topped with some cheese over potatoes.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 07, 2013
at 05:26 PM

The first bite or two was sort of liver-y, but the rest of the bowl was mighty tasty.

43e6e312fcc6b2cd2238e7898ad50480

(343)

on April 07, 2013
at 05:18 PM

Ooh, I wouldn't have thought of adding cheese... I don't eat much in the way of cheese, but if it helps me get my liver down I'll take it!

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