400gm Organic Chicken livers.
About 3 slices of organic bacon1.
Clove or two of garlic to taste.
Generous splash of marsala wine
Organic Butter – clarified if dairy is a problem.
- Melt the butter in a frying pan and gently fry the garlic for a minute or two.
- Cut the chicken livers into two, cutting out any dodgy looking bits, and add to pan along with chopped up bacon.
- Fry very gently for about 5 minutes until nearly done, but still pink on the inside
- Add a generous splash of marsala wine and a little salt.
- Cook for a minute or two longer.
To cook liver at home successfully means cooking it gently. If it is cooked over too high a heat, then it tends to go hard and rather unpleasant. This also happens if cooked for too long.
Of all the meats, it is very important to use organic liver since the liver is the organ of detoxification in all mammals. Liver is very cheap, very good for us – and sometimes frustratingly difficult to get in organic form.
This recipe is adapted from Nigel Slater’s book ‘Real Fast Food’. I cooked it as above when cooking the recipe from memory.
- actually, I wouldn’t use bacon at all these days – I would just delete it from this recipe to avoid the nitrates and excessive white salt [↩]