Hugh's merguez liver and onions

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Hugh's merguez liver and onions
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:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd March 2013

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.


Ingredients

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add when frying

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.

Recipe source

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

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