Spicy ostrich liver smokey bacon and onions
We were very kindly given a bag of ostrich liver when visiting some wonderful friends for a wine tasting evening recently, so I thought that I would try and make something special with it. I was remiss and did not weigh the amount but would guess that it was about 350 to 400 g in weight. Thinly sliced to about 5 mm slices.
You may not have all of the spices to hand, don't worry, white cumin is probably the only must have. Just add another teaspoon of white if you don't have black cumin.
- 350 g (12 oz) ostrich liver, de-veined and thinly sliced
- 1 large onion, peeled and sliced
- 6 slices home smoked bacon, chopped roughly
- 1 teaspoon white cumin seeds, ground
- 1 teaspoon black cumin seeds, ground
- ½ chili powder (or to taste)
- ½ teaspoon caraway seeds, ground
- 4 tablespoons plain flour
- Juice from half a lemon
- The zest from ¼ of a lemon, finely chopped
- ½ teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- Pinch of salt
- 6 tablespoons of beer (mild!) or lager
- Olive oil for frying
- Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered
- Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible
- Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side
- Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them
- Just as the onions start to colour, add the chopped bacon slices
- When the onions are done, reserve and keep warm
- Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little.
- Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone
- You should be left with a nice gooey sauce
Serve hot with peas and Sautéed potatoes
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