Revolutionising liver recipes: Marinating with oil and balsamic vinegar transforms taste

It's no surprise that for many, the liver brings back traumatic childhood memories. Offal requires careful and thoughtful preparation, else the results could leave a lifelong distaste. In our case, we fell back in love with liver as adults, largely thanks to recipes like this one.

Essentially, the secret to great liver is to marinate it before frying. Most people opt for using ordinary milk for this purpose, somewhat like how they do for pork cutlets. Others, like Karol Okrasa, prefer more complex mixtures such as honey, rosemary, and garlic. However, today we suggest something much simpler; using just oil and balsamic vinegar.

This marinade makes the liver fantastically aromatic, immensely tender, and completely free of that often complained about bitter aftertaste. We cannot recommend this trick enough - it could very well change your entire perception of offal. Best of luck!

Ingredients:

• 500g chicken liver,
• 2 onions,
• 4 tablespoons balsamic vinegar,
• 5 tablespoons sunflower oil,
• ground hot pepper,
• smoked ground pepper,
• sweet ground pepper,
• salt, black pepper,
• oil for frying.

Method:

1. Rinse the livers, remove the membranes, and cut into smaller pieces if needed. Dry them methodically, then immerse in a balsamic vinegar and oil marinade. Allow them to rest in the refrigerator for several hours.
2. Once marinated, heat the oil in a pan and glaze the thinly sliced onion. Season with the variety of peppers and black pepper. Following this, turn up the heat and add the liver to the pan.
3. After a few moments, reduce the heat, pour in the remaining marinade, and let it stew under a lid until tender. Finish by adding salt to taste. Enjoy your meal!