Some foods are quite polarizing in terms of people who like and dislike them. Gary Lum from YummLummy is holidaying in Hawaii and eating spam for breakfast – a definite love or hate food. I personally liked spam for breakfast when in Hawaii but I can’t say it is something I would buy and eat at home. It is a specific holiday destination food for me.
Another polarizing food is offal. My lovely best friend won’t touch the stuff and can’t believe that members of my family including me willing eat things like liver, kidneys and black pudding. But I grew up with these foods courtesy of my Northern English Mother and there is nothing like a good steak and kidney pie.
I expect the recipe below for lambs fry to appeal only to a few people, but it is one of my favourite meals when I go stay at Mum and Dad’s. Lamb’s liver can be very unappetizing and dry but when cooked by Mum and with her lovely gravy it is fabulous. The gravy is definitely the key to this meal.
The added benefit of this meal is that lamb’s liver is high in iron and vitamin A. When I am feeling tired and run down it is a food I like to add to my meal rotation just in case I am running low on iron. Of course like all foods you don’t want to go overboard on your liver eating as it is very high in cholesterol. But in moderation (and assuming you don’t have specific dietary restrictions) it is a great food for getting your dose of iron or vitamin A.
Mum nearly always serves the lambs liver with boiled new potatoes and her carrot and turnip side dish – a recipe I’ll be sharing soon. For me this is ultimate comfort food as it reminds me so much of home. This is my Mum’s recipe so it is a recipe for 3 people not 1.
Oh and I should mention lamb’s liver can be a bit tricky as if you over cook it will become dry and not very tasty and it cooks fast. If it is your first time cooking them, I would use a meat thermometer and go with these recommendations from the New Zealand Government.
Preparation time is 5 minutes and cook time is 25 minutes including the instructions on prepping the lambs fry. Mind you that is on my super slow to warm electic stove so you may find it quicker to make this.
- 220g of lambs fry (lambs liver)
- 80g of plain flour
- 1/2 tsp of salt
- 3 tbs of olive oil divided into 2
- 1 tbs of tomato sauce (tomato ketchup)
- 1 tbs Worcestershire sauce
- 2 beef oxo cubes (if using another brand, the 2 oxo cubes make 1/2 a litre of beef stock)
- 1/4 tsp freshly ground black pepper
- 1/4 cup of cold water
- 1 extra cup of cold water
- Rinse the lambs fry and dry on paper towel
- Remove any tubes and gristle from the lambs fry
- Slice the lambs fry into 3/4 cm slices
- Mix plain flour with salt and pepper in a plastic bag and shake to mix (I normally use sandwich bags)
- Put liver slices in the bag and shake to cover all the pieces. Remove the liver but don't throw out the remaining flour.
- Heat 1 and 1/2 tbs of olive oil in a frying pan and heat on high.
- Put half the liver pieces in the oil and fry until crisp on first side then turn over and crisp the the other side. Remove from pan.
- Fry the rest of the liver and remove from the pan.
- Take the frying pan off the heat and deglaze with 1/4 cup of water.
- Mix the remaining seasoned flour with one cup of cold water and add to the frying pan.
- Add the tomato sauce (ketchup), worcestershire sauce and oxo cubes to the pan and bring everything to the boil.
- Cook until thickened into a gravy.
- Put liver back into the gravy and heat through.