Basic Dish Spiced Up: Fried Liver Inspired by Kaluhi’s Kitchen

The other day an idea popped up in my mind after I had just posted the ‘Spicing Up Basic Dishes‘ post. I try my best to describe it on the video below. To be honest though, videos are not my thing just yet. This is me really going out of my way to spice up my content for you…ha! I’m the ‘aaah & ummm’, ‘blinker’, ‘eye-roller’ and ‘awkward poses’ kind of person, but don’t we all start from somewhere? Bear with me for now and then after a bit of practicing and we’re really good at it, we can laugh about where I started off, together.

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So to bring you up to speed, the idea is pretty much about sampling our local recipes to spice up our basic dishes. I figured instead of reinventing the wheel by going to the kitchen and struggling to figure out how to spice up these dishes, why not try out the yummy recipes that have already been created, tried and tested by our local chefs and food bloggers? Then if the recipe turns out great, we give them a thumbs up, endorse their good work 👍🏾 and adopt the recipe for that dish. If it doesn’t turn out as great, we figure out what went wrong, then go back to the kitchen and work on improving it.

So here’s a link to Kaluhi’s Kitchen – Garlic Paprika Liver, which is the one I decided to try out as my first execution of this idea. I’m not a big fan of liver, the dryness and chewiness puts me off all the time. It could be because I don’t know how to make it or I generally don’t like it. Well, there was only one way to find out – try it the Kaluhi way, because she swears by it. And for that reason, I was not about to veer off the recipe, save for say the quantities.

The most sneaky tip & trick I learnt from her is removing the membrane/blood vessels and soaking the liver in milk for about 10 minutes before cooking it. Those are two things I hadn’t done before and that could be the reason my liver wasn’t the yummiest of them of all. Here’s what I used off her ingredients list and method.

fried-liver-ingredients

Ingredients

  • 1kg of liver
  • 1 red onion, finely chopped
  • 1 green and yellow pepper, finely chopped
  • 8 cloves of garlic, grated
  • 2 tomatoes, minced
  • 1 tablespoon of tomato paste
  • 1 tablespoon of paprika
  • A pinch of black pepper, cayenne pepper and salt to taste
  • A bunch of fresh coriander, finely chopped
  • Vegetable oil for frying

Basic Dish, Spiced Up, Tasty Delights, Ingredients

Method

  1. While prepping the liver, make sure that you remove the thin membrane that usually coats liver and any huge blood vessels. If you cook the liver with this membrane, it becomes taut making the liver tough.
  2. After peeling of the membrane, cube your liver and soak it in some milk for about 10 minutes then rinse it off. The milk draws out any toxins and also further softens it.
  3. In a pan, add your finely chopped green and yellow bell pepper, red onion and garlic and allow to cook until softened. This will take 3-5 minutes.
  4. Add your tomatoes, tomato paste and your spices together with 1.4 cup of hot water. Cook down for about 5-8 minutes.
  5. After all the flavors have completely gelled, add your skinned and diced liver and let this cook on medium high heat for about 10 minutes.
  6. Once it is cooked through, add your finely chopped coriander and serve.

fried-liver

For her recipe (download it here), I give her 10/10 and a big thumbs up because it turned out just as I had imagined and anticipated it would, and just as she’d described it would. It definitely changed my view of liver as dish and I will for sure prepare it a couple of more times a month now.

Basic Dish, Spiced Up, Tasty Delights, Liver

My plating is not the best out there and the picture might not do it much justice, but take my word, it was delicious! We served the fried liver with some potato chips and spinach.

Please feel free to share what basic dish you would like to spice up and let’s look for a local chef or food blogger who’s done it, and see if their method (recipe) is the one or we have to go to the kitchen and do some experiments.

Oh! Also, if you feel like you had a basic dish that you spiced up in your own special way, please feel free to share with us your recipe and let’s put it to test. I do that a lot myself by the way (trial and error – and even share with you – check my tasty delights section). You can email me on mrincuni@gmail.com or leave us your details on the comment section.

Here’s to an amazing week ahead. Like I said, whatever it is you want achieve, go for it, you can do it.

Stay blessed!

Signing Off ~~~ *Kawi*

  • Olga

    Try goat liver next time, you don’t have to remove the membrane (true story) just the big veins. So you skip a step and it’s just (I think more) yummy.

    • Oh wow! That’s interesting. I’ve actually never had goat liver, I’m definitely open to trying it out next time. Thanks for that recommendation.