Following the spotlight that a recent episode of My Kitchen Rules shone on liver, we have been back through the Better Homes and Gardens archives to find a recipe that uses the nutritionally rich yet always divisive organ meat.
We found a vintage recipe from the October 1979 issue of Better Homes and Gardens magazine and it sounds… intriguing: zesty liver fondue – would you give it a try?
Ingredients
Method
Partially freeze the liver. Cut into slices, about 12 mm (½ in) thick. Cut slices into strips, about 38 mm (1½ in) long.
In a bowl, combine the 2 tablespoons oil, the mustard, lemon juice, tomato sauce, Worcestershire sauce, onion powder and cayenne; mix well. Add liver; stir to coat. Refrigerate 3 to 4 hours, turning meat occasionally.
Remove liver from mixture; roll strips in breadcrumbs.
Pour oil into fondue cooker to no more than ½ capacity or a depth of 5 cm (2 in). Heat oil on stove to 190°C (375°F). Add 1 teaspoon salt.
Transfer cooker to fondue burner. Spear liver with fondue fork; fry in hot oil until browned, about 1 minute. Transfer to dinner fork to eat.
Serve with Bacon Butter and Creole Sauce.
Bacon butter
Beat butter or margarine until fluffy. Fold in mustard and bacon.
Creole Sauce
In a small saucepan, cook onion and capsicum in butter or margarine until soft. Add remaining ingredients; simmer uncovered for 15 minutes.
The original magazine clippings
