This one may not look, nor sound so good to most people, but I’m going to make this a lot more often.
I wrote a few weeks ago about the sirloins I bought from Heartland Meats, at the Evanston farmer’s market. This weekend I was trying to save a little money so instead of paying a buck an ounce for meat, I thought I’d try their liver, at $1.75 for a 1/2 lb. I’m not a big beef liver fan, but I’ve always believed there’s a way to make anything taste good.
This liver is fried, with a light batter, and served with a curry sauce over rice and chives. The quality of the liver was excellent, without the overwhelming iron taste we all associate with the typical liver you wouldn’t touch as a kid.
I cut up the liver into nugget-sized pieces and battered them in a 1 T rice flour, 1 T corn starch, 2 egg mixture and fried them until brown in some peanut oil (and a drop or two of sesame oil). The rice was cooked with a few ounces Hichifuku brand soup stock I mentioned in the steak post and the curry sauce was left over from a cocunut milk curry I had made with some chicken the other night. Its just some thai peppers, onions, red curry paste, saffron, butter and coconut milk.