Recipes, Beef Recipes

Thai-style beef liver recipe

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Thai-Style Beef Liver Recipe: I’ve been unsuccessfully trying to get this recipe from my local Thai restaurant for years now. The evasive responses – ‘next time’ or ‘she’s not here today’ – are always the answer, despite our apparent friendship. So, if I half think I know what I’m talking about, here’s my version of how it’s done! Comparing them side by side, I’d say it’s pretty close. The crispy onions are my own addition. For another take, don’t miss my Venetian-Style Beef Liver recipe.

Serves 2-4

Ingredients

Liver

Crispy Onions

Sauce

Method

Cooking the Crispy Onions

  1. In a small pan, heat enough sunflower oil to fry the onions in one or two batches. Heat to 170°C.
  2. Dredge the sliced onions in the flour, shaking off any excess.
  3. Fry the onions, stirring often, until pale golden brown. Remove with a slotted spoon and drain on paper towels.
  4. Next, fry the garlic until crisp and the colour of old ivory.
  5. Finally, fry the curry leaves. Once the popping stops, they’re done.
  6. Combine the garlic, onions, and curry leaves, and keep them in a warm place. When ready to serve, remove the paper, toss with a bit of salt, and place in a small bowl.

Making the Sauce

  1. Mix all the sauce ingredients in a small pan and gently heat until the sugar melts. Pour into a bowl and leave to cool.

Cooking the Beef Liver

  1. Light the charcoal on the barbecue and let it heat until the embers are grey with a faint glowing orange pulse.
  2. In a bowl, place the liver, scatter over the dried spices, and add the garlic. Mix gently and thoroughly.
  3. Pour in the oil and mix well.
  4. Thread the liver onto skewers, double-threading each piece for security.
  5. Remove the grill plate and place the skewers directly over the embers. Grill until the liver is bubbling and browned on the outside but still pink within.
  6. Pull the liver off the skewers and serve with the crispy onions, and perhaps some steamed rice.

Shop the ingredients

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.