The Stepford Class: Loving Liver

Liver is not a fashionable food, most people will never eat it, you heard the word Liver and think gross. Why? It is incredibly cheap, it is chock full of iron and frankly is actually rather tasty. It has a very gameish taste and a almost mushroom like texture so it does take a bit of getting used to. I suggest you try it though, if you eat pate they you've already tried it before. Time to stop being squeamish and get out there. I usually just made pate but decided to be a bit more adventurous and followed This Recipe making some slight adjustments as I went.

1 cup plain flour
1 teaspoon chili flakes
1 teaspoon cumin seeds
1 teaspoon parsley
1 teaspoon pepper
half a pack of chicken livers
Butter
Balsamic Vinegar

Firstly I chopped up the livers into smallish chunks and put them into a pacn. Livers feel gross raw, there is no denying it, they feel slippery and slimy. Once you have come to terms with that you are golden, so power through. Once you've chopped them all, pour boiled water over them and boil for ten minutes.

Then add the flour and all the spices and herbs, I also added some Chives from the garden and some Lemon Thyme for added texture. Mix it all up well, I actually suggest adding more flavourings as that didn't really come across, remember liver is quite an earthy flavour not dissimilar to mushroom, next time I make this I will defiantly up the flavour content but its personal preference.

Drain the now cooked livers, and toss them in the flour and spices mix. making sure to coat every peice thoroughly.

Add a little olive oil to a pan and fry the livers , on a medium heat, for five minutes until the flour gone slightly crispy. Then empty the livers onto a plate and set aside.