Donnerstag, 10. April 2014

Liver of veal and glazed apples

Today I visited Berlin for work. Berlin is somewhat famous for liver and glazed apple dishes, usually served with mashed potatoes and fried onions. Traditional german family style restaurants will have this dish on the menu quite often. But I skipped this and bought me a delicious sandwich at the Galery Lafayette for lunch instead: Farmers bread with blue cheese, pear confite, honey-walnut. Heavenly yumminess...
Back at home I decided to prepare my own version of liver and glazed apples because - honestly - I am not a fan of the traditional preparation method and I don't like to eat pork liver.

Liver of veal, does not look that great, but it is very tasty
So on my way home I bought two slices liver of veal while visiting an organic butcher. I would never dare to buy liver from industrial raised animals because the farmers feed lots of antibiotics and even cough medicine to prevent diseases in their over crowded stables. Liver is the organ who has to deal with those drug loads and I am not going to eat this crap.

For my version of liver of veal and glazed apples I used:

Glazed apples and onions:
  • 1 sweet-sour cooking apple, decored, sliced (0,5cm) but not peeled
  • 2 red onions, sliced into thin slices
  • 1/2 leek, light green part, sliced into thinnly slices
  • 1 knob butter
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • good dash sweet and thick date balsamic vinegar* 
  • 1 small pinch salt
  • black pepper
  • 2 thin slices organic liver of veal (350 g)
  • 2 tablespoons flour (allpurpose)
  • freshly ground black pepper and a small pinch chili flakes
  • soy sauce and more balsamic vinegar (just a dash)
  • 1 tablespoon oil
First I fried the the onion and apple slices in butter until nicely soft and roasted golden, added the leek and let it roast too for just a minute. Deglazed with mirin and soy sauce and set aside. Sprinkled a little salt.

For the liver I added the oil to the same pan. Lightly dusted the liver slices with flour mixed with pepper and chili and fried the liver on both sides for a few minutes only - maybe 2 minutes on each side. Never cook veal liver too long - the liver has to stay pink inside. The liver has to stay soft so don't use any salt or the liver will become dry, grey and firm. Sprinkle salt always only when ready to be served.

I deglazed with a little soy sauce and a good dash sweet vinegar. And it was done: Served the liver covered with the apples, onion and leek mix. Sprinkled more balsamic vinegar. Did not use any salt for the liver at all.

*) this balsamic vinegar is very mild and sweet, reminds on a molasses.


Hiroyuki hat gesagt…

Very interesting! A Japanese would never think of a liver and apple combination!

Fräulein Trude hat gesagt…

It is very common in Germany. Just search for pictures "Leber berliner Art" and you will see lots.