Is liver good for you?
Liver is one of those things that you either love eating or hate eating!!! I love it! Even as a child, I loved it, served with mash and peas! Liver is sometimes used in the prevention and treatment of a variety of nutrient deficiency illnesses. because it is a highly concentrated source of quality proteins, vitamins and minerals.
Sadly, liver is also a concentrated source of cholesterol so one must keep a balance between the nutritional benefits and drawbacks of liver when planning to incorporate this in your meals!
Liver is sometimes used as part of the treatment for pernicious anemia. It is a rich source of heme iron (the organic iron in animal foods).
Liver is also surprisingly low in calories, so all things taken into consideration, liver is good for you in moderation, of course!!!
Luckily we do not have a cholesterol problem in this family! However, my husband is working very long hours at the moment and his stress levels are extremely high, with the result that he is constantly tired even though he eats regular healthy snacks etc!! I felt it is time for a “liver meal” to boost the vitamin A and B12 levels a bit!! Although my husband loves chicken liver pasta, I did not think it was the ideal meal for this purpose!!! I decided on a warm salad so that I can also incorporate the essential “greens” such as spinach, lettuce and rocket!!!
When cooking liver(in this case, chicken liver) remember the following:
-Liver is extremely perishable, so eat it soon after you have purchased it – no longer than 2 days
-Livers can be frozen for up to 3 months
-Cook it quickly so that the liver does not dry out.
-Pork liver should be cooked until no longer pink to make sure that the cooking has killed all bad organisms!
-All other livers can be enjoyed pink, if so preferred!
Warm chicken-liver (2 portions or one Big-man portion)
250gr chicken livers
salt and pepper
chopped chili – optional
10 cocktail tomatoes
4 baby potatoes cooked
greens such as baby spinach, butter lettuce, rocket
2 red onion – 1 sliced and 1 quartered
Dressing – adjust to your own taste
2 tbsp olive oil
1 tbsp white balsamic vinegar
1-2 tsp brown sugar
1 spring onion chopped
1 tbsp – sunflower seeds – toasted
1 tbsp – sesame seeds – toasted
salt and pepper to taste
Heat a skillet and when it is hot, add the oil. Add the seasoned chicken livers and the 1 quartered red onion. Cook the livers on both sides and to your preference. Add a splash of balsamic vinegar just before you remove the lovers from the pan. Let the livers rest while you make the salad.
Wash and dry the salad leaves and place on a plate. Halve the tomatoes and the potatoes and add to the salad. Add the chopped chili and sliced red onion and then arrange the chicken livers on top. Add the gooseberries last! Mix all the ingredients for the salad dressing and pour over the salad just before serving!!!
Ps – My husband LOVED this salad! The gooseberries where a wonderful addition to this salad as it cuts through the richness of the livers!!