Hugh's merguez liver and onions

I saw Hugh-Fearnley Whittingstall make this last night, oddly, on one of his vegetarian programs! It looked delicious. I have made a few small changes, but it's basically the same as i remember it on television.

The trick is to slice the liver thinly and to cook it quickly.

This would make a great starter or lunchtime snack.

Hugh's merguez liver and onions

With homemade pitta breads, wild rocket and yogurt
Servings:	Serves 2
Calories per serving:	57
Ready in:	30 minutes
Prep. time:	25 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	3rd March 2013

Best recipe review Wow! 5/5 Even if you think you don't like liver, you'll love this! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g lambs' liver, any veins removed and very thinly sliced
• 1 small red onion, peeled and thinly sliced
• 1 teaspoon cumin seeds, freshly ground
• 1 teaspoon coriander seeds, freshly ground
• 1 teaspoon caraway seeds, freshly ground
• 1 clove of garlic, peeled and thinly sliced
• Pinch of freshly ground black pepper
• Pinch of smoked Spanish paprika
• Pinch of chilli powder
• Splash of sherry vinegar
• 1 teaspoon of olive oil

add when frying

• 1 teaspoon butter
• Tiny pinch of the above seeds, un-ground

Method

1. Place all of the ingredients in a Lock & Lock-style box, close the lid and shake well to combine.
2. Leave for 30 minutes to marinade.
3. Heat a pan or a wok over a high flame.
4. Add the liver mixture to the pan.
5. Add the butter and the whole seeds and sauté for about 3 or 4 minutes turning regularly to ensure even cooking.

Serving suggestions

We served this in home made pitta breads filled with wild rocket leaves and yogurt. Can't be beaten!

Variations

We couldn't get lambs' liver today, so went for ox liver. As that can be a bit stronger, once it was sliced, I soaked it in milk for 30 minutes which does seem to make it a little milder.

• 

  The ingredients: the liver is soaking in milk to make it milder tasting

• 

  Marinating in a lock and lock box

• 

  Frying a little at a time

• 

  Help yourself

• 

  With wild rocket, yogurt and made-made pitta breads

Recipe source

• Hugh Fearnley-Whittingstall from River Cottage Vegetarian TV program [4th February 2013]

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