Ketogenic lunches for the whole family: Stir-fried liver with mushrooms

Another one of those ingredients that one doesn't eat that often- Beef liver or pork. I prefer lamb's liver, but that's a personal preference. And the ex-libris is kid liver! I went back to consuming it about once or twice a week, because this protocol, that makes me feel at my absolute best, recommends it. And I can clearly feel it!

The secret to like liver it is not only related to the marinade but also to the way in which it is cut and the cooking time.

I'll explain everything...

Liver with sautéed mushrooms

Anyone who lived in Coimbra (my birthplace) will remember the Avis café/restaurant. I ate there with my parents a few times. They served a sauteed kidney with mushrooms that was delicious. This dish is inspired on the one from Avis. In the photo above you can see the stir-fried liver with mushrooms. And if you accompany them with avocado, you'll understand what I'm talking about when I say that sometimes I surprise myself. When I dedicate myself to combining flavors and creating new recipes, I manage to exceed my own expectations. Serious! No bragging! This is what culinary creation is all about!

Try this one and let me know your thoughts!

OK google play Claire!

Ingredients

• 1 kg of sliced ​​liver and cubes

• 200gr of mushrooms

• Garlic

• cider vinegar

• salt

• Oil

• lard

• Bay Leaf

• Pepper

• piri piri

• chili

Preparation

Marinate the liver, at least two hours before cooking. Sometimes I leave it in the fridge overnight.

For the marinade:

• A cup of apple cider vinegar

• two tablespoons of olive oil

• three to five cloves of garlic

• a bay leaf

• salt

• Place the liver, cut into small pieces, like rojão, in this marinade and let it rest. WITHOUT SALT.

For frying:

1. I prefer to cook the liver in lard, as I am lucky to have homemade lard, made from black pork, directly from the Alentejo to here. With olive oil, it will be very good too. They already know that NEVER use seed oil which is usually called vegetable oil. Very inflammatory and almost always not cold pressed, which makes them even toxic!

2. Put a tablespoon of lard in a hot frying pan and start by sautéing only the liver, drained from the marinade that we don't discard, but reserve. Season now with salt, or salt flower.

3. The cooking time of the liver is of utmost importance. If it's too long, it'll be stiff and elastic. Therefore, two to three minutes over a very strong heat is usually sufficient. Add piri piri and pepper to taste. Rectify the salt.

4. Remove liver and set aside. In the fat from having fried the liver, let's add the sliced ​​mushrooms.

5. Sauté for two to three minutes over strong heat. Add pepper and salt to taste. Withdraw and reserve.

6. Finally, add the reserved marinade to the same skillet and bring to a boil.

7. Return the mushrooms and liver to the skillet and sauté for a minute or two over a high heat.

8. DELICIOUS! (I'm already salivating)

PS: yesterday I made some coconut and chocolate bombs all Keto! And they had no-visible-impact on my protocol!

I will share it soon!