A way of getting creative and hiding liver in meals (for the family, of course).
A big part of transitioning over to a paleo & primal lifestyle has been introducing foods to my diet that I've never really liked. This week I took on my old foe avocado (which I now really like) in my easy to make guacamole and liver (remember rubbery liver and onions at school anyone?!).
I don't mind liver in a pate but that's it, otherwise any organ meat is a big no-no for me.
Looking at the benefits of liver (both nutritionally and financially, they are cheap!) though, I knew I had to get creative and think of ways to hide liver in meals (mainly for my benefit but also to get it into my family's diet - the kids have never had it). I'm hoping that by doing that we'll get more used to the stronger taste and maybe, just maybe, one day I'll make liver & onions ... maybe ;-)
I'll be trying liver in the likes of meatballs and spaghetti bolognaise too and I'll have a crack at making my own pate (I remember the last one I made was in Home Economics at school a looooooong time ago, ha!), so watch this space. I'm starting with chicken livers as they are the least-strongly flavoured (and it happened to be all I could get my hands on when shopping this week).
|700g lamb mince (preferably freshly minced by your butcher and don't go for lean mince)|
|70g to 100g chicken livers (depending on how much you like liver!)|
|1 handful mint leaves, finely chopped|
|1 red onion, finely chopped|
|1 tsp ghee Ghee|
|1/2 tsp Himalayan rock salt|
|1 tsp ground black pepper|
|1 tsp ground cumin|
1. Fry the red onion in a little ghee for 5 to 10 minutes over a gentle heat until soft. Allow to cool.
2. Put the mince, mint leaves, red onion, salt, pepper & cumin in a large bowl.
3. Blitz the chicken livers in a food processor until smooth and then add to the bowl.
4. Mix well (but try not to over mix, just until the ingredients are combined).
5. Wet your hands slightly, roughly divide the mixture into 6 to 8 pieces, roll each into a ball then gently squash to make your burger shape.
6. Put on a plate and leave in the fridge for a few hours to allow them to firm up (the liver does make the mixture wetter than normal).
When ready to cook, heat the grill to a medium/high heat and grill for 5 minutes on each side or until cooked through (this will depend on the thickness of your burgers, the ones I made are about 3cm deep and they were still fairly pink in the middle but I prefer that to a nuked burger).
Serve with my guacamole and sweet potato chips.
Health benefits of eating liver:
Nutritionally, organ meats are between 10 and 100 times higher in nutrient-density than equivalent muscle meats - wow! In some traditional cultures, only organ meat is consumed. Liver has very high, concentrated levels of:
Good fats, especially Omega 3
Vitamins D, E & K2
So basically, it's a nutritional powerhouse. If you have clever ways of getting it into your diet, please let me know in the comments below!
I'll be honest and say I could taste the liver in it a little (the burger just had a stronger flavour but it wasn't unpleasant) but I think that was down to me knowing their was liver in it, my husband and kids happily wolfed their burgers down and didn't have a clue until I told them! I used 100g of liver so next time I'd probably shave it down to say 80g and see if I prefer it.