I’m often looking for ways to do lamb liver, mostly because it is very, very cheap and quite tasty. Unfortunately most people seem to reserve it for liver and onions or a tomatoey pasta thing.
So I was rather delighted when I came across an idea in a Turkish Recipe. This suggests you cook the liver with pernod, peppers, parsley and onions. The result was really delicious! It was a bit dry so I added a bit of chicken stock to make more of a sauce and then added a lot of ground black pepper.
Really, if you like liver try this! The vegetables are just allowed to sweat until soft, then mixed with pernod, stock, black pepper and parsley then mixed into a pan of cooked lamb liver. Who’d have thought of combining aniseed and liver? Well, apart from the Turks.
The downside to this recipe is that pernod is expensive. This didn’t bother me last night as I hadn’t paid for it but I might try and recreate it with ground star anise some day.
Here is my version of the Turkish Liver with aniseed recipe (Arnavut Cigeri)