Sha’s Pan Grilled Liver
Last week was hectic and either I was buying food, eating out, or eating at peopleâ€™s place , I wanted my home cooking badly. I went to the butchers and found beefâ€˜s liver. It was glowing, my way of judging its fresh.
I just remember when I was in France I didnâ€™t actually cook liver since I was shopping most at the time in supermarkets. I prefer buying liver at butcherâ€™s or better a butcher I know.
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.
Add a bit of herbed salt
Lower the heat, cover until water is fully absorbed
Heat up olive oil, sautÃ© 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.
Î£Ï…ÎºÏŽÏ„Î¹ – sikoti – liver