Liver Nuggets that my little Astrid was asking for like ”moooooore!” – you can serve these to children with a garlic dressing, alone, with mustard or with a homemade ketchup (I might add a recipe also).
– 500 g beef liver
– tallow to fry in
– 240 ml piimä / buttermilk
– 240 ml milk / raw milk
– 130 g whole wheat flour
– 1 tsp sea salt flakes
– garlic powder
- Cut up the beef liver in bite size bits.
- In a bowl, add the buttermilk and milk and add the pieces of liver and allow them to marinate for 1 hour. Have a look at the explanation below on why dipping in milk will not inhibit the iron absorption. This can happen only if you drink a generous amount of milk at the same meal, independent whether non-heme or heme iron.
- After 1 hour, place flour, salt and garlic powder in a bowl. Take each bit from the buttermilk mix and dip in the flour mix covering well – and then dip the bit again in buttermilk.
- In a frying pan, melt a generous amount of tallow and add the bits to fry after they’re dipped again in buttermilk.
Remember to not overcook/burn livers – in this way you allow most nutrients to become bioavailable and easily absorbed by your body.
- Serve with mustard, fresh herbs salad, homemade ketchup, alone, however you want!
Notes about soaking liver in thick fermented milk from my own Instagram stories: