Blesbok Liver

CREDITS

My husband

INGREDIENTS

1 blesbok liver mine weighed 800g1 sachet Robertson's Portuguese chicken 7ghalf teaspoon turmeric2 teaspoon smoked paprika1 teaspoon dried turmeric2 teaspoons dried thyme 1 teaspoon oregano2 tablespoon good quality olive oil3 bay leaves4 teaspoon ginger garlichalf a onion mincedhalf green pepper cubed1 tablespoon butter¼ water1 tablespoon coarse salt2 tablespoons of lemon juice

METHOD

Bismillah Ar Rahman Ar Rahim
Rinse the liver then Clean remove all that white film cut it into short strips soak in water (must be submerged) add 1 tablespoon coarse salt and 2 tablespoons of lemon juice. Leave it in this solution for 3 hours in the fridge.
After 3 hours remove the liver from the salt water solution.
marinate liver with Portuguese spice, turmeric, paprika, ginger garlic, oregano, thyme, bay leaves & 1 tablespoon of olive oil set back in the fridge for 1 hour & remove from your fridge 30min before cooking.
Fry minced onion in 1 tablespoon of butter until translucent add green pepper and continue to fry until onion starts Browning.
Add in the liver fry for 2 minutes then add water leave to cook, once oil surfaces to the top switch off your stove taste for salt.
Alhamdullilah all done 😁

INFO & TIPS

Could have held back on the paprika 1 teaspoon is suffiecient.
Blesbok liver really retains its shape and doesn't fall apart.
Very bloody liver needs a good few rinses before the salt/lemon water solution step.
Cooks really fast.
Can use vinegar instead of lemon juice (mostly to tenderise and kill bacteria).

Less water for less gravy.

Alhamdullilah not bad has a normal liver taste to it

POSTED ON

23 Nov 2021

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