Liver Roast for Christmas

Christmas round the corner and its only natural that everybody is brushing up their gastronomical memories from the past to see what yummy dishes can be recreated for the coming season

Christmas trees, Santa and   gifts these are a few of their favourite things that immediately come to  mind

And for hard core foodies grandma’s  Plum cakes , pastries, puddings, savories, Roasts, deserts…. Wine  These are mostly tried and tested recipe  .

Let’s go off the beaten track and explore something different ,  unique and ingredients easily available

 It was  Christmas season,  I don’t remember if it was for Christmas last year or before when I produced something out of the box due to sudden and unanticipated increase in the number of guests and all culinary experts and  foodies. When the guest arrived instant reaction was to increase the quantity without compromising the taste   Noticed that guest where all non vegetarians … so I could put my hands on some combi  of  Veg to Non Veg  with whatever veg dish was there.

Here is what I did and turned out to be hit and  favourite  for many parties that followed ..  try making it in leisure or in emergency.

I had made mutton liver roast which was originally my Ammas  secret receipe  she make  on special days  which I managed to learn from her as I was her youngest daughter and was fortunate to celebrate such special  days with my parents .

Dish I made that day  was looking yummy and tasting equally good.

But in order to increase the quantity this was the flip I gave.

Liver Roast – secret recipe

Liver ½ kilo cut into cubes – boil it with ½  tsp Turmeric powder, ½ tsp  chopped Ginger and little salt in 2 cups water, when it starts boiling you can see foam bubbling to the surface and when liver is almost done remove from stove and Throw  out that foam water  and then strain liver pieces in a strainer and keep aside

Main Ingredients :

1.       Small onion cut into half – 1 1/2 cup (around 20 small onions)

2.       1 heaped table spoon whole black pepper -  soak in water

3.       1 table spoon whole coriander seeds slightly roasted

4.       1 1/2 tea spoons  fennel seeds or big  Sauf - slightly roasted

5.       Few Curry leaves

6.       Salt to taste

7.       2 tsp  coconut oil or 1 tsp ghee

8.       Coconut pieces cut into thin slice 1 inch long – 6 pieces

Method

Take a heavy bottom vessel, pour coconut oil add slice small onions and curry leaves

Sauté well , meanwhile grind coriander seeds ,1 tsp  sauf and pepper in ½ cup water  very smoothly and strain this liquid and add it to the onion , you can also add a pinch of turmeric and salt now

When liquid starts reducing add the boiled liver pieces and roast nicely on slow fire.

Here comes the twist , I had some boiled beans grilled which was made for vegetarians

This is what I did.  Cut about 20 longs  beans which is cut into half ,  steamed with a dash of salt and toast  in a tsp of butter along with few curry leaves coconut slices and then mix it with this liver and powder ½ tsp fennel and sprinkle into it  and serve hot .

Every piece of beans and coconut slices tasted like liver …  Eat it to believe  and give your comments. Excellent as a starter or have it along with a can of beer  , same recipe you can try with beef also  if liver is not readily available.

       This is how it looks