Baked Liver

Introduction

History

The tradition of baking liver dates back to ancient times when organ meats were highly prized for their nutritional value. Over the years, various cultures have developed their own versions of this dish, adding local herbs, spices, and other ingredients to suit their tastes. The recipe presented here is a modern take on this timeless classic, combining simple ingredients for a hearty and flavorful meal.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the liver is tender and not overcooked, it's important to clean it properly and remove the thin membrane before seasoning. Marinating the liver in vinegar or lime juice not only cleans it but also helps to tenderize it. Using seasoned breadcrumbs adds an extra layer of flavor and texture, while placing bacon on top infuses the dish with a smoky richness as it bakes.

Serving Suggestions

Baked liver can be served with a side of mashed potatoes, steamed vegetables, or a fresh salad for a balanced meal. It pairs well with robust flavors such as garlic mashed potatoes or a tangy coleslaw.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which allows the liver to cook evenly while retaining its moisture. The bacon on top helps to keep the liver from drying out, adding flavor as it renders its fat.

Ingredient Substitutions

If liver is not to your taste, this recipe can also be made with chicken or beef hearts. For a vegetarian version, portobello mushrooms can be used as a substitute for the liver, though the cooking time may need to be adjusted.

Make Ahead Tips

The liver can be seasoned and marinated up to a day in advance to save time on the day of cooking. Simply cover and refrigerate until ready to bake.

Presentation Ideas

Serve the baked liver on a platter garnished with fresh herbs such as parsley or thyme. A drizzle of balsamic reduction can add a touch of elegance and a burst of flavor.

Pairing Recommendations

A full-bodied red wine such as Cabernet Sauvignon or a rich stout beer pairs beautifully with the robust flavors of the baked liver and bacon.

Storage and Reheating Instructions

Leftover baked liver can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to prevent the liver from becoming tough.

Nutrition Information

Calories per serving

A single serving of baked liver contains approximately 250 calories. The majority of these calories come from the protein content, with fats and carbohydrates contributing a smaller portion.

Carbohydrates

This baked liver recipe is relatively low in carbohydrates, with the primary source being the seasoned breadcrumbs. One serving of this dish contains approximately 15 grams of carbohydrates, making it a suitable option for those following a low-carb diet.

Fats

Liver itself is low in fat, but the addition of bacon adds both flavor and fat content to the dish. Each serving contains about 10 grams of fat, depending on the cut of bacon used. The majority of the fat comes from the bacon, with a small amount contributed by the liver and the breadcrumbs.

Proteins

Liver is an excellent source of high-quality protein. One serving of this baked liver dish provides roughly 25 grams of protein, making it a great option for muscle repair and growth. The protein content is primarily from the liver itself, with a small contribution from the bacon.

Vitamins and minerals

Liver is one of the most nutrient-dense foods available, rich in essential vitamins and minerals. This dish is particularly high in vitamin A, vitamin B12, iron, and copper. These nutrients support vision health, energy production, immune function, and red blood cell formation.

Alergens

This recipe contains wheat (breadcrumbs) and may contain gluten, depending on the type of breadcrumbs used. It's also important to note that some Worcestershire sauces may contain fish (anchovies), so those with fish allergies should check labels carefully.

Summary

Overall, baked liver is a nutritious dish that provides a good balance of protein, fats, and essential vitamins and minerals, with a moderate calorie count. It's low in carbohydrates and can be adapted to suit various dietary needs by adjusting the type of breadcrumbs and bacon used.

Summary

This baked liver recipe is a nutritious and flavorful way to enjoy liver, enhanced with the richness of bacon and the crunch of seasoned breadcrumbs. With its high protein content and essential nutrients, it's a satisfying meal that pays homage to the traditional appreciation of organ meats, updated with modern flavors and ingredients.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny afternoon in the summer of 1965, and I had just moved to a new neighborhood. I was unpacking boxes in my new kitchen when there was a knock at the door.

I opened it to find Mrs. Jenkins, the elderly lady who lived next door, standing there with a warm smile on her face. She introduced herself and handed me a plate of freshly baked liver. "I thought you might like to try some of my famous baked liver," she said.

I took a bite and was immediately transported back to my childhood. My grandmother used to make a similar dish when I was a little girl, and the flavors brought back a flood of memories. I told Mrs. Jenkins how much I loved it and she offered to share the recipe with me.

She invited me into her kitchen and we spent the afternoon cooking together. She explained each step of the process, from marinating the liver in a savory sauce to baking it in the oven until it was tender and juicy. As we worked, she shared stories about her own family and the origins of the recipe.

Mrs. Jenkins told me that she had learned to make baked liver from her own grandmother, who had brought the recipe with her when she immigrated to America from Ireland. She said that the dish was a family tradition, passed down through the generations, and that she was always happy to share it with others.

I was touched by her generosity and grateful for the chance to learn a new recipe. As we sat down to enjoy our meal, I knew that I had found a friend in Mrs. Jenkins. We continued to cook together, swapping recipes and stories, and our friendship blossomed over the years.

Whenever I make baked liver now, I think of Mrs. Jenkins and the day we spent in her kitchen. The dish has become a staple in my own family, a link to the past and a reminder of the power of food to bring people together.

I have since shared the recipe with my own grandchildren, passing on the tradition that Mrs. Jenkins shared with me. I hope that they will cherish it as much as I do, and that it will bring them as much joy and connection as it has brought me.

The memory of that sunny afternoon in 1965 will always hold a special place in my heart. It was the day I learned to make baked liver, but more importantly, it was the day I found a kindred spirit in Mrs. Jenkins. I am grateful for her friendship and for the delicious recipe that she shared with me. And I will always treasure the memories we made together in her cozy kitchen.

Categories

| Bacon Recipes | Belizean Meat Dishes | Belizean Recipes | Lime Juice Recipes | Lime Recipes | Thyme Recipes | Tomato Paste Recipes |

Recipes with the same ingredients