Prime
Pan-fried liver
Liver is probably the most popular of all organ meats. It has a distinct flavour and is very tender when correctly prepared. Over-cook it and you will end up with a hard, leathery mess!
Liver is covered with a thin, transparent membrane that has to be removed before cooking, as this also causes the meat to be tough.
Ingredients (Serves four)
1 kg beef liver
2 large carrots
2 medium-size onions
2 large green peppers
4 tbsp maize flour
1 beef stock cube
2 tbsp oil
4 medium-size tomatoes
2 cloves garlic
1 tbsp tomato paste
1 tbsp Royco
1 tsp salt
Method
1. Remove the membrane covering the liver by pushing the tip or a sharp knife between the liver membrane and the flesh and pulling it off. Cut out any tubes and chop the liver into medium-size chunks.
2. Crumble up the stock cube and use it with the Royco to season the maize flour. Mix well. Dip the liver into the mixture, coating each piece well. Shake off the excess flour and put the liver pieces on a clean plate. Do not discard the left-over flour.
3. Slice the onions and carrots. Finely grate the garlic and chop the green pepper into medium-size cubes. Finely chop the tomatoes.
4. Heat the oil in a large frying pan and fry the liver quickly for three to four minutes, until lightly browned on both sides. Remove from the pan, cover and put aside.
5. In the same pan, fry the onions and garlic until golden. Add the tomatoes, tomato paste, carrots, salt and green pepper. Cook stirring over medium heat until the carrots and tomatoes are done. Add very little water if necessary, to prevent burning, without making the sauce watery.
6. Mix a little cold water with the left-over flour mixture and add to the pan. Stir well and bring to the boil. Reduce the heat to medium and add the liver. Cook for three to four minutes, until the liver is cooked and tender.
7. Serve straight away with white rice, chapatti and a fresh salad or with cooked vegetables and staples of your choice.
