Raw crunchy veg hugging some pan-fried liver
The key to happiness in your eating is variety both in ingredients and in preparation.
I favour liver above all of the foods of animal origin. I could eat it every day. Pan-fried, cooked, pureed, all of them make me happy. Such a small thing to make a confident cook happy.
This time I have jazzed up my chicken liver snack with crunchy and creamy veg. The texture was sensational!
There is prepared liver (pan-fried or just simply cooked) in my fridge very often, at least 3 to 4 days a week. Look at the chicken liver preparations here, here or here. The simplest was to pan-fry your liver is just melt some lard or duck fat, add finely minced garlic and toss in the cleaned liver pieces, turning to brown all sides.
To make these crunchy lettuce wraps you will need (serves 2 to 3):
3 large iceberg lettuce leaves
9 liver pieces
2 young carrots
1 ridge cucumber
1 ripe avocado
1 tbsp olive oil
1 garlic clove
2 tbsp finely chopped coriander leaves (cilantro)
a good pinch of fine Himalayan rock salt
1. Make the avocado mayo first. Put half of the avocado into a jug, add the finely minced garlic, juice of the lime, cilantro, salt (if using) and immerse a hand held blender. While the blender is running dribble in the olive oil. Blend for a few more seconds until smooth and silky.
2. Peel and julienne the carrots and cucumber. Slice the remaining avocado.
3. Take one lettuce leaf, arrange 3 liver pieces on it, top with 1/3 of the julienned carrot and cucumber, then add some sliced avocado and finally add a dollop of avocado mayo. Roll from one end. Make the other two wraps.
4. To serve: cut the wraps in half to reveal the inner beauty. Enjoy the smoothness of the avocado and the crunchiness of the carrot-cucumber-lettuce trio.