Last week was hectic and either I was buying food, eating out, or eating at people’s place , I wanted my home cooking badly. I went to the butchers and found beef‘s liver. It was glowing, my way of judging its fresh.

I just remember when I was in France I didn’t actually cook liver since I was shopping most at the time in supermarkets. I prefer buying liver at butcher’s or better a butcher I know.

  • Marinate briefly with salt and pepper add a dash of soya
  • Heat up olive oil in pan
  • Pan grill each side for at least 5 mins

  • Just before finishing drizzle a little bit of good balsamic

    DO NOT OVERCOOK the liver. My memories of eating liver way back in Philippines was literally holding a piece and putting a lot of effort to chew it. Rubbery, over cooked!!! I like mine just pink, medium, juicy.

    I paired this with couscous, which I stir fried with carrots and spring onions. Then I made a wild rocket salad with tomatoes. Nothing beats home cooking!

    For the couscous.

  • Boil 1 cup water

    • Add a bit of herbed salt

  • Add 2 cups of couscous

    • Lower the heat, cover until water is fully absorbed

  • Add a bit of butter then fluff it to separate

    • Heat up olive oil, sauté garlic, onions and add julienne carrots, top with spring onions.

    Speaking of couscous, my first exposure to this food was way back 22 years ago, when a close friend was going out with an Algerian guy. For years I always have thought that couscous with tomato sauce and lamb was the only way to prepare this.
    Many years later, I have discovered that couscous is a very versatile grain that there are endless ways of serving this.

    Συκώτι – sikoti – liver