Recipes, Beef Recipes

Thai-style grilled ox liver

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I’ve been unsuccessfully trying to get this recipe off my local Thai restaurant for some years now. Next time or she is not here today is always the evasive answer despite our apparent friendship. So if I half think I know what I’m talking about, then here is my version of how it’s done! But for comparing both side by side, pretty close would be my happy conclusion. The crispy onions are my addition.

Serves 2-4

Ingredients

Liver

Crispy onions

Sauce

Shop the ingredients

Directions

  1. In a small pan, heat enough sunflower oil to fry the onions in one or two batches. Heat to 170°C.
  2. Dredge only the sliced onions in the flour and shake off any excess.
  3. Fry the onions, carefully stirring often and when pale golden brown, remove them with a slotted spoon to drain on some paper.
  4. Now fry the garlic until crisp and the colour of old ivory.
  5. Lastly, fry the fresh curry leaves. When the popping stops, they are done.
  6. Add on top of the garlic and onions. Leave all in a warm place, and when ready to serve, remove the paper, toss with a bit of salt and put in a small bowl for serving.
  7. Mix all the ingredients for the sauce in a small pan and gently cook only for the amount of time it takes to melt the sugar. Pour into a small bowl for serving and leave to cool.
  8. Light the charcoal on the barbeque and leave it to come to heat.
  9. The embers should be grey with a faint glowing orange pulse.
  10. In a bowl, place the liver and scatter over the dried spices and add in the garlic.
  11. Mix gently and well.
  12. Pour in the oil and mix well.
  13. Thread the liver onto the skewers, probably double-threading each piece of meat to make it more secure.
  14. Remove the grill plate and place the skewers directly over and across the embers.
  15. Grill the liver to bubbling and browning on the outside but pink within.
  16. Pull the liver off the skewers and serve with the crispy onions and maybe some steamed rice.

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.