Cooking Time: 15 minutes + marination time Serves: 6 people
You will need:
Special Equipment:
- Grill or skillet
- Baking sheet
- Mixing bowls
Ingredients:
- 1 pack of Moomoo's South African Veal Liver
- Marinade ingredients:
- 4 garlic cloves, minced
- Juice of 1 lime
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- Salt & pepper
- 50g butter
- 1 tomato, diced
- Parsley for garnish
- Zucchini Fries:
- 500g zucchini, cut into fingers
- 3/4 cup Parmesan
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 2 eggs
- Salt & pepper
Recipe Instructions
- Place defrosted liver fillets in a bowl, get rid of excess water, and add minced garlic, cumin, chili powder, chopped parsley, lime juice, salt, and pepper. Let it marinate for a couple of hours.
- When you decide to grill it, melt the butter in a hot yet switched-off oven or on low heat on the stove.
- Heat the grill or a large pan. Place each piece of liver in the melted butter, then into the pan. Don't overcrowd the pan.
- Grill for 2 minutes on each side on medium heat for a perfectly cooked fillet.
- Once you remove the liver, let it rest for a couple of minutes before serving.
- Use the same pan to stir fry some diced tomatoes in the remaining sauce.
- Mix the Parmesan with the garlic powder and paprika, and beat the eggs with some salt and pepper.
- Preheat the oven to 180C and brush an oven tray with olive oil.
- Place each zucchini finger in the egg mixture, then into the Parmesan mixture. Cover it well from all sides.
- Place the battered zucchini fingers next to each other in the tray.
- Place it in the oven for 20 minutes, flipping the fingers halfway through.
- To serve the liver, place zucchini fries in a flat serving dish, stack the liver fillets or cut in slices on top, and garnish with the diced tomatoes and fresh parsley.
- Serve warm.
Recipe Video
Enjoy the recipe reel by Cairo Cooking!
