I love eating lamb, beef or chicken liver, it is rich in nutrient and vitamins.
I am aware it’s not everyone’s favourite however when nicely prepared the flavour is mind blowing.
It is also rich in Iron, B12, Vitamin A many traces of copper, zinc, chromium and many more essential nutrients.
As an added bonus it is also a powerful anti oxidant.
A close friend sent me this recipe to try out and it is a winner everytime and extremely filling and delicious.
Schezuan means asian style cooking usually spicy and very flavorful.
INGREDIENTS
- 250 grams Liver (I used chicken livers)
- 150 grams cauliflower florets
- 3 Tablespoon ghee or animal fat
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon Chilli Powder
- 1 Tablespoon salt
- 1 whole chilli Chopped
- 1 Garlic Crushed
- 2 Spring onions
- 2 Pickled Gherkins/ green chilli
- Salt and pepper to taste
METHOD
Wash liver removing veins and ligaments, chop into small sizes.
In a bowl add balsamic vinegar, salt and pepper and liver. Mix well and set aside to marinate for 15 minutes.
In a heated pan, add ghee, 1 chopped spring onion, 1/2 chopped chilli and garlic. Let it cook for one minute.
Add cauliflower, let it cook for 3 mins.
Add chopped liver and marinate to pan, close the lid let it cook for 10 minutes. 
Add pickles and cook for 3 minutes.
Add salt and pepper as desired.
Garnish with spring onions and chilli.
This serves 4
