The second in our romantic series of the date night dinners, this time Sarah has cooked for Dave and she wrote this letter…..

Dear Noel,

Well, it took a little while to get our calendars together, however, we finally did, and Dave came around for dinner last night.

I was impressed by the quality of the meat he got from Eat Great Meat. The BBQ brisket was delicious, and Dave had obviously gone to a lot of effort to cook it, so it fell off the bone. I particularly liked the crispy meat.

As it was my turn, I immediately placed an order. Having read your blogs on organ meats and nutrition, I thought I’d have a try this recipe with lamb’s liver. I do know that liver is not to everyone’s taste, but I hope I judged Dave right and that he’s not afraid to try things.

Here is the recipe:

Sautéed Liver with Indian Spices

Ingredients

 

  • 1 onion, chopped
  • 2 garlic cloves, halved
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon cumin seeds
  • 1 serrano chilli, chopped
  • ¼  teaspoon turmeric
  • 2 cardamom pods—remove the seeds and crush, discard the pods
  • Freshly ground black pepper
  • 3 tablespoons water
  • 2 tablespoons butter
  • 1 cup lamb or beef stock
  • 1 tablespoon vegetable oil
  • 1lb lamb liver cut into 1 ½ -inch pieces.
  • Salt
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped coriander

 

 

 

 

This is how to make this recipe

In a food processor, add the finely chopped onion, garlic, ginger, cumin, chilli, turmeric, cardamom and ½  tsp of black pepper. Add the water and pulse to make a soup-like paste.Blender with indian spices and onion, ginger, garlic

In a medium frying pan, melt the butter. Add the soupy paste and cook over moderate heat, stirring, until almost dry, 5 minutes. Add the stock and simmer over low heat, stirring, until the sauce has thickened, takes around 8 minutes.

In another large non-stick pan, heat the oil. Season the liver with salt and pepper and cook over moderately high heat until it has browned on the bottom, this took about 2 minutes. Reduce the heat to moderate, turn the liver and cook until medium-rare, again about 2 minutes.Liver cooking in a pan with Himalayan salt and black peppercorns

 

Add the liver to the sauce and simmer for 1 minute. Add the lemon juice and season with salt and pepper.

Sprinkle with the coriander and I served this with cauliflower rice, but you could have it with rice.

date night dinner, Liver in Indian spices, served with cauliflower rice

Dave duly arrived with a bottle of wine and some fine chocolates for afters. We had a little moment as he realised my place is a little larger than his. After sharing an awkward little cheek kiss, we settled down for our meal.

The wine was a ­­­­­­­­­­­­Tempranillo and went alright with the sautéed liver, but it would have been better with a full-bodied wine, such as a  Rioja. The liver held the spices and was not as strong tasting as you would expect.  I was intrigued to learn that though Dave liked Indian spices, he had not cooked with them much. We had a good chat after dinner and I learnt a bit more about him. He likes watching films, so we are thinking of an evening at the cinema with dinner after. I think I am beginning to rather enjoy his company. He has asked me back to his flat next month, I have graciously accepted for now.

Yours sincerely

Sarah