Organ meats are good for us; I have written about why here. The nutrition from offal foods like liver is simply outstanding and something that we should get into the habit of including in our meals a couple of times a month.
For many, liver isn’t the most delicious meat so it is important to use recipes that are simple and also tasty. Chris Masterjohn gives some excellent tips here on liver storage and preparation and if you scroll down readers share helpful cooking tips.
Garron cooks a delicious onion and liver dish coated in flax seed meal that I havent yet managed to beat. It is started on the pan and finished in the oven and if I get my hands on the recipe I will share it.
I prepared a slow cooker liver dish yesterday.
For me slow cooker = chuck it in and it comes out great; a fantastic time-saving tool.
Funnily enough I used frozen livers; it wasn’t the intention to chuck them in frozen but now that I read Chris’s article it seems I was onto a good thing regarding the preservation of delicate nutrients. The meal was cleaned off the plates with ample left-overs for lunches.
Ingredients:
- Packet of liver from the butchers (preferably frozen)
- 1 onion – chopped
- 1-2 cloves of garlic – finely chopped
- Several strips of bacon – sliced
- Small punnet of mushrooms – sliced
- Can of chopped tomatoes
- Dried oregano
- Stock (I used a knorr beef stockpot)
Instructions:
- Using a slow cooker or crock pot (or fry pan) saute the onions and garlic.
- Add the bacon and gently fry.
- Then toss in your livers, canned tomatoes, 1 to 1 1/2 teaspoons dried oregano and sufficient stock to allow the meats to cook without drying, and set on ‘high’ slow cook setting or place in a casserole dish on a low heat in the oven (e.g. 165 C) for several hours (depending on whether livers were fresh or frozen).
- Serve on vegetables to complete the meal and optional potatoes or rice or other cooked whole grain should you have higher energy needs on training days.
I served my liver with mixed salad and G had roasted sweet potato and sprouts. We may have both added a dollop of hummus 😊
Enjoy!
Love,
Andrea
