Jamaican Liver Recipe
There are not many ways I like liver but this liver recipe is tasty and easy to prepare and it is also my fiance's favorite and only way he will have liver. I have used beef liver but you can use pork or goat liver if you dare. Chicken livers wont cut it because they are more mushy and have a different flavor.
This recipe takes under 1 hour to prepare and you don't need a lot of ingredients. The liver takes a little skill to prepare but with the right techniques it's quick and easy.
How I prepare my liver for slicing
- Liver should be frozen. Take it from freezer and let it stand for 15 minutes.
- In a bowl, pour on 2 table spoons vinegar and enough water to cover liver.
- Rinse and drain thoroughly.
- There is a film on the outside of the liver, while still frozen place the tip of a sharp knife under that film and ease a part of it then peel away the film with your hands. If the liver is still too frozen you can peel the film with a paring knife. Peeling that film is very important because that film prevents the liver from cooking thoroughly.
- Still frozen, place the liver on a cutting board and slice thinly, about an eight of an inch.
- Lay liver slices on cutting board until thawed but still cold. Don't place them on top of each other or they will freeze together and take a longer time to thaw.
- When they are thawed enough place them in a bowl and season. Below is my recipe.
Ingredients and method
- 1 pound liver (0.450 kg - there about)
- 1 tablespoon dry Jamaican jerk seasoning or your favourite seasoning (use more of less depending on the saltiness or your specified flavour)
- A pinch of salt if necessary. Now you must know the taste of the spice you are using. I prefer a low salt/sodium or sodium free seasoning so I know exactly how much salt I am using.
- 1 stalk scallion sliced thickly
- 1 stalk fresh thyme
- 1 medium onion chopped
- three slices of green scotch bonnet pepper of other hot pepper (the green hot pepper isn't very hot but it gives a great flavour, leave out the seed)
- 4 tablespoons vegetable oil for frying
Note: Jerk seasoning has paprika and that gives a nice dark color when browned so you can use a little soy sauce and omit the salt if you are using another seasoning.
Method: Heat oil in fry pan or skillet until slightly smoking. While oil is heating use fingers to massages spice into liver. Set aside scallon, pepper, onion and thyme. When oil has reached the desired temperature place liver piece by piece in skillet. Reserve bowl. Fry liver until very brown on both sides. Remove pieces as they are done to prevent them from burning.
When you are done frying scrape bottom of pan and remove excess burnt pieces that have stuck to the bottom of the fry pan. Liver tends to ooze juices when cooking and those juices tend to burn when frying. Throw the burnt stuff away and return pan to the fire on a medium low flame. Add chopped onion, sliced scallion, thyme and pepper to pan and sauté. If pan is dry add another splash of oil. Return liver to pan. In the bowl that you seasoned the liver in, add one cup water, swirl and pour unto liver, cover and let simmer for 10 - 15 minutes or until the sauce is formed.
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