Fried Liver with Spice
These little morsels of fried liver with spice are a great for “beginners”. If you aren’t used to the intensity of organ meats, then do try this recipe. You’ll find that the pungent spices compliment the strong flavour of the liver and the result is quite delicious. Make these once a week. Liver is a superfood, you don’t want to miss out on it.
Beef Liver Fried with Spice
We find that if one week we don’t eat liver, the following week we’ll crave it. It’s like a signal from the body asking for that dose of nutrients.
We mainly eat beef liver. Beef liver provides high, bioavailable quantities of iron, phosphorus, zinc, copper and selenium. It’s an excellent source of Vit A, D, B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6, B9 (folate) and B12, which is only available through animal protein. And of course it provides the complete range of amino acids.
This spice mix is also excellent with Chicken Livers and Kidneys. Each type of organ meat has a unique, synergistic combination of nutrients, so it’s a good idea to include a variety of them in your diet.
How to Buy and Cook Liver
Make sure the liver that you buy is as fresh as possible. It should be shiny. We prefer our beef liver to be sliced quite thin. Don’t be afraid to ask your butcher for information – they love talking about meat and a good butcher will be proud of his product.
You want to cook it on the same day as you’ve bought it, or the next day. The only time I’ve heard of anyone freezing liver is in cases where people truly can’t get their head around cooking it. They apparently cut it into small pieces, freeze it and then swallow the frozen pieces whole.
Why on earth would you do that when spicy fried liver is so good!
Make double the quantity of spice mix or enough to fill a jar so that you always have it on hand. Add a couple of tablespoons to a shallow bowl, add the liver pieces one at a time and turn them to coat.
Heat olive oil in a pan, over a medium heat, not too hot. You want the pieces to be golden, not scorched. Fry for a couple of minutes on each side. Many people like liver to remain a little pink in the centre, but cook it to your liking.
Looking for more recipes like this one? Check out my collection, “Easy and Essential Paleo Recipes for Busy People.”
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Nutritional references are from The Paleo Approach: Reverse Autoimmune Disease and Heal Your Body by Sarah Ballantyne, PhD.
Fried Liver with Spice
- 300 grams beef liver
- 2 tablespoons cassava (manioca) flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground tumeric
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Cut the liver into bite-sized pieces, about 5cm.
- Mix the flour, cinnamon, cloves, ginger, tumeric and salt in a bowl.
- Add the pieces of liver one at time and toss to coat with the spice mix.
- Heat the oil in a fry pan over a medium heat. Add the liver in a single layer. Fry for a couple of minutes on each side so that the pieces are golden and cooked to your liking.