Grilled Liver
Grilling (broiling) is one good way of cooking liver. It is also the way of preparing liver as required by Jewish dietary laws – see under Variations.
| Ingredients | SERVES 1 |
|---|---|
| METRIC (IMPERIAL) | AMERICAN |
| 2 slices of calves’ liver, about 1cm (1/3 inch) thick | 2 |
| 1 tablespoon butter, melted or olive oil | ¼ tablespoons |
| sea salt and freshly ground black pepper to taste |
Method
- Wash the liver in cold water, then dry thoroughly on paper towels.
- Preheat the grill (broiler) and spread a piece of foil over the wire grid. Place the liver slices on this, brush with the butter or oil and season lightly.
- Cook for about 1 minute only, then turn over, brush with the remaining butter or oil and season again. Cook for the same time on the second side; remove immediately and serve at once.
Variations
The butter or oil can be flavoured with a little ground ginger or grated ginger root or with ground cinnamon or chilli powder.
Finely grated lemon or orange zest are other good additions (if you are sure these do not affect your arthritis).
This is also a good method of cooking lambs’ and chicken livers.
Jewish dietary recommendations: grilling (broiling) is the method recommended for preparing all kinds of liver. The slices should first be lightly scored so the blood runs out, laid on foil in a special grill pan, sprinkled with kitchen salt and grilled as above. Butter or oil is not used. It is essential to take this step before cooking the liver in other ways. Always discard the foil.