Saturday, 16 January 2010

Liver bolognese

Liver is probably my least favourite offal cut. Bloody to the point of silvery to taste, it can often overwhelm the palate if it isn't carefully balanced.

I was following Simon Schama's recipe printed in the Guardian just over a year ago. Chicken livers were essential - see previous post – so I had added them along with mince beef and pork. It turned out fabulous. The taste of the liver subtly shone through what can often be a dish so overpowered with flavour it lacks direction. With the liver, it gave a deep satisfying smack of meat, and a richness that lifted it beyond its status as a quick dish. I would definitely add chicken liver again to the bolognese. It also tasted much better the day after, as you would imagine.

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