Liver Lover

If you were to ask my mum what my favourite dish was growing up, the answer simply would have been liver. Perhaps, that may make me somewhat strange in your eyes but I would always request my mum to make it for all of us. Once in a while, my wish was granted but of course, not everyone loved liver as much as I did in my family. I'm certain I was given the evil eye a few times by my siblings.

Still it's not often that I get to have liver and in fact, I had this liver dish just for myself during lunchtime. Yes, hubby isn't a liver lover but I'll forgive him.

Unfortunately, there is a slight problem, in that I made this ever so VERY tasty chicken liver dish a few weeks back and didn't write any notes on it. Therefore, the recipe is a bit on the 'sketchy' side. Meaning no exact weight of the liver or timing. However, I'm sure you can figure it out for yourselves, that is, if you're a liver lover too.



Fry up a couple of chopped onions in some olive oil, until softened. While the onions are cooking dip chicken livers into a bit of seasoned flour. Add the liver pieces into the pan and brown on all sides. Add half a glass of white wine. Cook on a low heat until the chicken livers are cooked through. Throw in some sliced mushrooms a couple of minutes before turning off. Serve some salad on the side.

This entry is being submitted to Hunter Angler Garden Cook's First Meat & Greet Event. The theme for his first event is 'Offal'. You can find more details about this event HERE. There's also a chance of winning The Good Cook: Variety Meats, edited by Richard Olney. I'm seriously looking forward to seeing this roundup.