(Organ/Offal Fry with onion gravy)
How to make liver not taste gross and actually enjoy getting organs into your diet.
Personally, I could not stand the taste of organs; they have such a strong flavour and frankly, just nasty! However, I was chatting to my mum not too long ago about how good liver is for you (I’ve been making liver jerky so that I can get it into my diet – very tasty!) and she was telling me how much I LOVED her surprise fry as a kid, until I was influenced by people that organs were gross! She shared with me her recipe that she came up with when I was a kid! Parents and carers of kids do so well in disguising nasty food into a tasty morsel of supreme goodness.
I use this as a small snack in the afternoon, not because I am overly hungry, but because I want to make sure I get all my nutrients into my diet. It could make a fantastic and satisfying breakfast or any meal in your day for that matter.
- 250g Rashers of middle bacon
- 200g Liver (beef, chicken or lamb)
- 200g Kidney
- 1 medium onion
- 1 TBSP tapioca flour
- 2-3 cups bone broth
- 100g butter
- Cut the bacon and organs up into thin strips, or chop into small pieces.
- Melt the butter in a pan over medium-high heat
- Add bacon in until slightly browned – place into a bowl.
- Add organs to pan and fry for 2-5 minutes or until lightly browned. Fry in small batches so that the cold meats don’t suck all the heat out of the pan and it ends up stewing instead of frying – place into a bowl
- Thinly slice onion and Sautee in the pan – you will have enough bacon grease and butter still in the pan to help Sautee the onion.
- Mix tapioca flour in a mug with a small amount of water – just enough to have a consistent liquid with no lumps.
- Add bone broth to pan – if frozen, keep moving around the pan until it melts. Heat until broth is just simmering in the pan and add in the tapioca flour mixture. Stir constantly until the broth has thickened into a gravy.
- Add the bacon and organ strips back to the pan and mix well.
- Plate, add some salt to taste, and enjoy natures multivitamins!
- Add a fried egg to the side if desired for a boost of choline and selenium 🙂
- Serves 10 – 87g per serving
- 15g Protein, 2.6g Net carbs, 15.1g fat
- You can also add 200g any other organ that tickles your fancy! (heart, spleen, brains, “oysters”, etc)
Why should we add liver and other organs to our diet?
The following graphic is an excerpt from Dr Paul Saladino’s “Carnivore Code” and really puts things into perspective of how much nutrients we are missing out from a very cheap and easily accessible ingredient.
Dr Saladino also goes on to say that the “...inferior ability of plants to provide us with vitamins and minerals are due to their less usable forms and their decreased bioavailability. Animals, on the other hand, provide a much more compatible framework for humans based on their similar design.”
Because our bodies are made of muscle meat and organs, it only makes sense to feed our body what it is made of, it makes for easier digestion and the nutrients that we consume is more bioavailable, meaning our bodies do not have to go through stages of converting it into a form that our body can use straight away.
Another interesting thing to consider, there is the theory that eating "like for like" helps with that particular body part to be stronger and more effective at its job. Eating healthy, nutrient rich liver, helps you to also have a healthy liver. The same goes with your kidneys and brain, and any other organs that you include in your diet.
I hope you love this recipe as much as I do, and thank you mum!!
Remember to Eat well, Move daily, Hydrate often, Sleep lots.
- The Holistic Life Hacker