Poultry liver with apples, a little differently

Yesterday I learned the truth.

you can’t cook!

The painful truth.

But then I thought that, actually, I don’t need to know how to cook. I simply enjoy cooking. Because sometimes things don’t quite work out, don’t come together, don’t move forward, even though we’re trying. And so what? Often, nothing. Often, it doesn’t matter.

What matters is that we enjoy it. I’d be hurt if someone said, „you don’t love cooking!”, „you don’t enjoy it”. But I can’t cook? That doesn’t hurt, any more than hearing „you’re stupid”. After all, stupidity doesn’t hurt 😉

Well, these things happen. Never mind. I enjoy it.

Once again, I’ll try to prove that I enjoy it. With a typical Friday dish, since everyone knows you don’t eat meat on Fridays, and liver, poultry liver at that, surely can’t be classified as meat.

Ninka made me laugh yesterday. We were talking about the French. I told her that in French cuisine, people eat snails and frogs. Suddenly Ninka asked, „so people eat animals in France?” I said, „Sweetheart, we eat animals too, just different ones; besides, you can eat snails or frogs here as well.” To which Nina replied, quite seriously, „but not things like chickens — of course it’s normal to eat chickens” 🙂

So today, liver with a bit of a difference. With apple, yes, but also some delicate ham and a gentle touch of heat from red chilli. A very respectable dish that would do many a staff canteen in Warsaw proud. I recommend it.

At a glance:

Preparation time: about 25 minutes

Serves: enough for 2 people

How many calories: none

Ingredients for liver with apples and more:

• 250 grams of poultry liver
• 1 apple (a fairly large one)
• 1 onion
• 3 slices of Italian ham
• a 3 cm piece of hot red chilli
• 1 level teaspoon of sugar
• wheat flour
• salt
• ground black pepper

Recipe for poultry liver with apples, onions and ham:

I washed the liver thoroughly and removed all the membranes, veins and suchlike. I patted it dry with a paper towel. I put 3 – 4 tablespoons of wheat flour into a plastic container (don’t worry, that much won’t end up in the dish) and added the livers. I coated each one thoroughly in flour.

I finely chopped the onion. I cut the chilli into 4 – 5 pieces and the ham into thin strips.

I heated olive oil in a frying pan and added the onion, chilli pieces and ham. I fried them for about 2 – 3 minutes.

Meanwhile, I peeled the apple and cut it into thick slices. I added it to the pan. I seasoned with two generous pinches of salt and added the sugar and a little ground black pepper.

I fried everything, stirring occasionally, until the onion was nicely translucent. Then I transferred it from the pan to a bowl.

I added a little more olive oil (to the same pan) and heated it again. I put the livers into the pan (the remaining flour stays in the container; unfortunately, there’s really nothing to do with it except throw it away) and fried them for about 5 – 6 minutes, turning them over from time to time. I checked a small piece to see whether it was done (it should be soft, but nothing should run out of it, meaning blood, for example) and added the previously fried apples, onion, chilli and ham from the bowl. I fried everything for another 1 – 2 minutes, stirring gently almost continuously (so the livers wouldn’t fall apart). The liver is ready. I like it best with fresh rye bread. Enjoy!