Berlin style Liver
Jumping from Indian food to German food in this post! This recipe has a link to my last live virtual cooking session. During the virtual Live cooking session, I told my viewers(colleagues) it would be great if they could share their traditional recipe with me. Some colleagues shared their recipes with me as a little present.:-)
Here is one such recipe coming from Berlin. S was very kind to write this recipe with all the pictures. I tried this recipe and It was so easy to follow. I made minor changes to ingredients and used Chicken Liver instead. During cooking my daughter reminded me that this is how it smells, when we visit local german food stalls especially during Christmas markets. Sautéing of onions and apples in butter was smelling so heavenly.
That Pinch of Nutmeg added so much flavor to Kartoffelpüree( Potato mash).Here are the recipe and pictures from S. I have added my food picture at the end.
Ingredients (for 4 people):
- 2 apples (I always take Boskop or Braeburn)
- 2-3 onions
- 4 slices of calf liver
- Flour (to turn the liver)
- Butter or margarine for frying
- For the puree:
- 800 g floury potatoes (approximately)
- 50 g butter
- 100 ml milk
- Salt and pepper
- Ground nutmeg
- Peel the potatoes, cut them into pieces and boil them. They are done when you stab them
and they fall off the knife (approx. 15 min). It doesn’t matter if they are a bit overcooked as they get mashed anyway.
2. Peel the onions, cut them in half and slice them. Then put them in a pan on medium heat with some butter and let them get glazed.
- Peel the apples, cut out the seeds and cut the apples into slices (approximately ½ cm). Add
them to the glazed onions and let they glaze on medium heat, too. If needed, add some
more butter.
4. Prepare a plate with flour on it. Wash the liver, dry it with a paper towel and turn the liver in the flour. Heat a pan and sear the liver in butter. After some time, turn the liver, add some more butter and brown it from the other side. I made the experience that without enough butter, the liver will even stick to a non-sticking pan. And don’t worry if the liver gets some dark spots while frying it – it is not necessarily burned, sometimes there is just some blood coming out of the vessels while frying it. Then reduce the heat and let the liver rest.
- The potatoes should be done by now. Remove them from the stove, pour the water off and mash them. Add a piece of butter (50g), add salt and pepper and some ground nutmeg (¼teaspoon). Then add milk (approximately 100ml) until you like the texture of the puree.
- Serve and enjoy (we always take our salt grinder to the table to add some salt to the liver before eating)
Thanks S for this delicious recipe:-)
Below is Berlin style Chicken Liver from my kitchen. I followed the above recipe, and then added salt and pepper to liver while frying in Pan. Also I covered and cooked in slow heat for 20 min
Hope you enjoy it!
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