Try this nose-to-nail recipe from registered nutritional therapist and ION graduate Victoria Hamilton
Victoria says: “This dish is a delicious combination of wild mushrooms’ earthiness, with the rich flavour of liver, covered in a creamy sauce flavoured with thyme and parsley.”
Credit: Victoria Hamilton | theautoimmunitynutritionist.com
Serves 4
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
- 680g (1.5lbs) of calf’s liver – cut into 5cm size pieces
- 1 tbsp of coconut oil
- 500g of wild mushrooms – sliced into bite-sized pieces
- 240ml (8 ounces) of chicken broth
- 1 large red onion – finely chopped
- 3 garlic cloves – finely sliced
- 3 sprig of thyme
- 2 tbsp chopped fresh parsley
- 1 tbsp balsamic vinegar
- 150ml of coconut cream
- 24 medium spears of asparagus
- Pink Himalayan salt to taste
Method:
- Preheat oven to 200C/Gas
- Place a large skillet on a high heat and add the coconut oil. When the coconut oil is melted, add the liver. Cook on medium heat, two minutes on each side
- When the liver is lightly browned, put it into the overproof roasting pan and place in the oven for 20 minutes
- In the meantime, place a medium-sized skillet on a medium heat with coconut oil, and add the mushrooms. Fry the mushrooms gently and season with salt, so they cook and the liquid evaporates. Then add the red onions and garlic to the pan and sauté for another five minutes
- Once the red onion and garlic have softened, add the balsamic vinegar, herbs, and chicken stock. Allow the stock to reduce, and then add the coconut cream. Leave on a low heat for a few minutes. Boil the kettle and blanch the asparagus in hot water for 3 minutes
- When everything is ready, serve the liver on a warm plate and top with the creamy wild mushroom sauce, with a side portion of blanched asparagus
