I think liver is just like Marmite 🙂 You either love it or you hate it 🙂 But I like it and in particular this recipe for Liver with onions Portuguese style…
I was always told that liver is full of vitamins, proteins and more importantly, iron. And that is such a good kind of meat to eat…I understand that a lot of people out there don’t like it, because of the strong taste or even because of the texture. One of the tricks that can be used to remove some of the strong flavour and acidity is to marinate the liver in milk. Then remove it from the milk and season with your choice of ingredients. But never use vinegar or lemon as this will make the meat become tough. The thin skin covering the meat is also responsible for making it tough. So the best way is to remove the membrane, being careful not to break the meat. Always pull it back and never up.
I remember my mum cooking liver since forever and I really like it… this recipe is exactly the way my mum does it. It’s one of the most traditional ways to cook liver back home. So I decided to call it Liver with onions Portuguese Style. It’s similar to liver Milanese but not exactly the same 🙂 I have several other recipes using liver but lets start with my favourite 🙂
Liver with onions “Portuguese style”
- 4 steaks of beef liver
- 2 cloves garlic sliced
- 2 onions sliced
- 1 bay leaf
- 50 ml white wine vinegar
- 100 ml white wine
- Salt and pepper to taste
- Lard as needed
- Chopped parsley to taste
- Start by cutting the liver steaks into thin strips. Then season it with salt, pepper, garlic, bay leaf, vinegar and white wine. Let it marinate for at least 3 hours.
- Melt the lard in a frying pan. Remove the liver from the marinade (reserve the liquid for later). To the frying pan, add the garlic and bay leaf from the marinade and the liver. Fry the liver very quickly because it cooks very fast and when overcooked it becomes hard. My tip is that when it changes color on the outside and there's no blood traces inside, it's ready
- Remove the liver from the pan and set aside in a warm place.
- In the same frying pan where you fried the liver, fry the sliced onions - if necessary add a bit of olive oil. Season the onion with a little salt and let it soften, stirring occasionally. When the onion is cooked, add the marinade from the liver liver and boil for 5 /10 min over low heat.
- Add the reserved liver to the onion, add chopped parsley and stir to combine the ingredients. Remove from heat immediately so you don't overcook the liver.
- Serve with mashed potatoes and a fried egg.