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Albanian style Liver

Sue likes Liver anyway, I'm not that keen and Buster the dog has always turned his nose up at anything that is offal like. So we went fishing on the Internet for a recipe which was a bit different than simple Liver and Onions. With a bit of modification on our part this is what we came up with and even as somebody who's not keen I can confirm it was good!

Ingredients:-

900g/1lb Pig’s liver, cut into cubes

2 tbsp plain white flour (Gluten Free in our case)

1 tsp flaked Chilli

1 tsp dried Thyme

1 tsp salt

freshly ground black pepper

4 garlic cloves, finely chopped

1 tsp ground Sumac

1 red onion, thinly sliced

½ cup of chopped parsley

Oil for frying

Method:-

(1) In a bowl combine the flour, flaked Chilli, thyme, salt and some freshly ground black pepper.

(2) Add the cubes of liver and toss well, making sure it is evenly coated. If you have one put the flour etc. in a zip plastic bag, then add the meat and shake well.

(3) In a frying pan, heat the oil and sauté the garlic for about 30 seconds. Add the liver and cook on a high heat turning constantly to ensure it is evenly cooked.

(4) Cook until the liver is crispy on the outside but not overcooked. The inside should remain soft and pinky. Add half the chopped parsley and remove from the pan.

(5) Serve on a bed of sliced red onion tossed with the remaining parsley and ground Sumac.

Notes:-

We found an 'Intercontinental' Shop where the Sumac was 79p for 100g. The original recipe was intended for Calves's Liver, but the Pig's Liver was less than £1 for 900g. Lamb's Liver at £200 per Kg is out of the question!

We served ours with Potato wedges and fried Leek.

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Details: Written by Tony Carson; Category: About Us; Created: 02 January 2019

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Details: Written by Tony Carson; Category: About Us; Created: 24 September 2018

Susan Rimington is a long standing Chef with 30+ years of experience in hotel, restaurant and public house kitchens. Experience which became essential when due to no fault of our own we found ourselves homeless and living on Universal Credit.

Tony Carson is a Web Designer with 15+ years of experience and a passion for promoting the hospitality sector.

In 2017 after two disastrous contracts in a restaurant followed by a public house both with tied accommodation. We found ourselves in a homeless hostel with very few possessions and ever less money. As our situation worsened we found ways to feed ourselves on a very restricted budget which resulted in this collection of recipes. We hope you enjoy them and find them useful.

Eat Well on UC is a Not For Profit venture. Donated funds are only used to finance this Website and to purchase materials for food demonstrations. Any excess funds are donated to The Salvation Army to support their great work with the homeless.

Details: Written by Tony Carson; Category: About Us; Created: 23 September 2018

Having spent nearly 10 months either in a hostel or in a tent we are probably better equipped than the TV chefs to offer you our low cost recipes. We've been there and done it, as it were! These recipes initially only required a (camp) stove, a couple of pans, a frying pan, maybe an oven and a limited number of ingredients. As we're slowly worked our way out of the bad situation we found ourselves in we've added both gadgets and ingredients to our kitchen arsenel.

We worked on and still are working on a budget of £4 to feed 2 people Smooh the Cat and sometimes scraps for the urban Foxes!

We hope you find these recipes fun, interesting, tasty and useful. They are all also Gluten Free as Sue has Coeliac Disease but normal pasta etc. will cost you less.

Feel free to use them, share them, print them, most or all enjoy them.

We hope they will be of assistance to those on Universal Credit, our Homeless friends, Students, those on a limited income or anybody looking for a little inspiration.

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