Chermoula marinated Calve’s liver
If you are wondering what is chermoula, it’s a Moroccan marinade we use for fish, meat, chicken, veggies, liver…And once you try it, you will adopt it.
Chermoula is made from fresh coriander, sometimes parsley too, a few spices and a drizzle of lemon zest, but in the case of liver, it’s white vinegar. What’s nor to like? If you want it hot, add chili or cayenne.
The preserved lemon is used again in most of the cases except when we intend to marinate the liver, that is going to be shallow fried (not deep fried so it keeps its moist).
|Chermoula marinated liver steak with potato-kirri mash (the liver at the bottom was cut in cubes)|
For this simple dish to be successful, you need to have a good cawl’s liver, not crumbly but most of all from a well treated animal, or you will end up eating a toxins-packed liver.
Clean the liver bypeeling off the transparent skin, discarding any veins which will make it chewy and unplaisant. Finally, give it time to marinate, preferably overnight.
Why am I cooking this today? Because there are moments where my iron levels go down, and whatever you think of liver, it gives a good kick to the iron index.
For 2 persons
Prep: 10 min (+ few hours of maceration)- Cooking : 3 min or so
- Oil for frying
- Flour for coating
- 200 g to 300 g of fresh calve’s liver
Chermoula for liver
- 1 handful of coriander leaves
- 1 clove of garlic, crushed
- 1 tbsp of sweet paprika
- A good pinch of cayenne
- 1 tsp of cumin
- 1 tbsp of white vinegar
- 1 tbsp of good olive oil
- Salt to taste
Prepare chermoula marinade: Mix all ingredients and crush them using a pestle and mortar or something similiar. Honestly the food processor wouldn’t give you the same results since it does not extract the oils in the ingredients but if you really have to, use it.
Clean the liver and cut it in steaks or strips of about 1 cm thick or so. Rub them with the marinade for up to a night.
|Coating the liver|
Heat the oil. Pat dry the liver and coat each piece with a thin layer of flour. Remove any excess by tapping them.
Shallow fry the liver in hot oil, about 2 minutes on each side. They’re cooked when there is no blood coming out but they should still be tender from the inside. Dry liver is no good.
One more thing; do not overload the pan, there should be space between the pieces.
Serve with a salad, with boiled veggies, with mash, or just in a sandwich. And for bonus, you can also eat it cold.
Here is another liver recipe that we serve as a cooked “salad” (the recipe is in french).