Saturday, April 21, 2012


serves two

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 tablespoon plain flour
juice from half a lemon
zest from ¼ of a lemon, finely chopped
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
pinch of salt
6 tablespoons of beer 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. Just as the onions start to color, 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.

bacon recipe courtesy of: Cookipedia UK

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