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Jamaican Liver Recipe

Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger, and content creator.

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There are not many ways I like liver but this liver recipe is tasty and easy to prepare and it is also my fiance's favorite and only way he will have liver. I have used beef liver but you can use pork or goat liver if you dare. Chicken livers wont cut it because they are more mushy and have a different flavor.

This recipe takes under 1 hour to prepare and you don't need a lot of ingredients. The liver takes a little skill to prepare but with the right techniques it's quick and easy.


How I prepare my liver for slicing

  • Liver should be frozen. Take it from freezer and let it stand for 15 minutes.
  • In a bowl, pour on 2 table spoons vinegar and enough water to cover liver.
  • Rinse and drain thoroughly.
  • There is a film on the outside of the liver, while still frozen place the tip of a sharp knife under that film and ease a part of it then peel away the film with your hands. If the liver is still too frozen you can peel the film with a paring knife. Peeling that film is very important because that film prevents the liver from cooking thoroughly.
  • Still frozen, place the liver on a cutting board and slice thinly, about an eight of an inch.
  • Lay liver slices on cutting board until thawed but still cold. Don't place them on top of each other or they will freeze together and take a longer time to thaw.
  • When they are thawed enough place them in a bowl and season. Below is my recipe.

~~~~~~

liver slices

liver slices

uncooked liver

uncooked liver

jerk seasoning

jerk seasoning

seasoning

seasoning

Ingredients and method

  • 1 pound liver (0.450 kg - there about)
  • 1 tablespoon dry Jamaican jerk seasoning or your favourite seasoning (use more of less depending on the saltiness or your specified flavour)
  • A pinch of salt if necessary. Now you must know the taste of the spice you are using. I prefer a low salt/sodium or sodium free seasoning so I know exactly how much salt I am using.
  • 1 stalk scallion sliced thickly
  • 1 stalk fresh thyme
  • 1 medium onion chopped
  • three slices of green scotch bonnet pepper of other hot pepper (the green hot pepper isn't very hot but it gives a great flavour, leave out the seed)
  • 4 tablespoons vegetable oil for frying


Note: Jerk seasoning has paprika and that gives a nice dark color when browned so you can use a little soy sauce and omit the salt if you are using another seasoning.


Method: Heat oil in fry pan or skillet until slightly smoking. While oil is heating use fingers to massages spice into liver. Set aside scallon, pepper, onion and thyme. When oil has reached the desired temperature place liver piece by piece in skillet. Reserve bowl. Fry liver until very brown on both sides. Remove pieces as they are done to prevent them from burning.

When you are done frying scrape bottom of pan and remove excess burnt pieces that have stuck to the bottom of the fry pan. Liver tends to ooze juices when cooking and those juices tend to burn when frying. Throw the burnt stuff away and return pan to the fire on a medium low flame. Add chopped onion, sliced scallion, thyme and pepper to pan and sauté. If pan is dry add another splash of oil. Return liver to pan. In the bowl that you seasoned the liver in, add one cup water, swirl and pour unto liver, cover and let simmer for 10 - 15 minutes or until the sauce is formed.

Comments

Carolee Samuda (author) from Jamaica on December 20, 2014:

Thanks Beautyandthebeast. I hope you like it. :)

beautyandthebeast on December 20, 2014:

I can't wait to try this. Looks yummy and easy to make.

Carolee Samuda (author) from Jamaica on October 13, 2014:

Hi Ben, Rosemary is a very potent herb that will give a different but very nice flavor. Give it a try and let me know how it turns out.

Ben Zoltak from Lake Mills, Jefferson County, Wisconsin USA on October 13, 2014:

We just picked up a few livers from a neighbor farmer, can't wait to give this a try. Was wondering if you think rosemary would make a good substitute for thyme? We have some thyme but rosemary seems more potent!

Thanks!

Ben

Carolee Samuda (author) from Jamaica on February 12, 2013:

Thanks Vicki, you can also use this recipe for chicken livers as well. I didn't know it was on the front page, thanks!

Victoria Lynn from Arkansas, USA on February 11, 2013:

Hi, Cardisa! I was actually looking for a chicken liver recipe, but I'll remember this one the next time I buy beef liver. I wanted you to know that this hub showed up on the first page of Google when I was searching! Awesome!

Carolee Samuda (author) from Jamaica on October 04, 2012:

Thanks Tia, I am glad you liked it. Have a great evening.

tia on October 04, 2012:

wow really great way for people to prepare liver, this was really awesome, did it for my entire family and it was greeeeeeeeeat, so thanks much

Carolee Samuda (author) from Jamaica on February 07, 2012:

Hi Moonlake, sorry to hear about your heart. You have to be careful what you eat these days and liver must be had in moderation. I don't like eating it too often but the man in the house likes when I make it this way. Thanks for stopping by. Have a great day.

moonlake from America on February 07, 2012:

This looks so good. Love liver, can't eat it much anymore with a bad heart it's one of the foods I'm not supposed to eat.

Carolee Samuda (author) from Jamaica on February 07, 2012:

Hi Susan, this is the only way I like liver. I like a lot o spice on it to take away that "liver" taste...lol. I hope you hubby enjoys it.

Susan Zutautas from Ontario, Canada on February 07, 2012:

I've never been much of a liver fan but my husband is. I will give your recipe a try to let you know what I think. Maybe cooked this way I may enjoy it.

Carolee Samuda (author) from Jamaica on January 19, 2012:

Hi Gillian, Constant Spring Road...wow. I had no idea that they serve liver and onions here. Come to think of it maybe the only place I know that might actually serve the dish is Suzies. I live in the country and if you know country people, they like their meat over cooked and black...lol. I would try the onions and liver but my fiancé wouldn't.

wellnessguidesja on January 19, 2012:

Cardisa, yes I live in Jamaica. When I feel for liver and onions I go to a little breakfast place on Constant Spring Road in Kingston. They serve it with bananas, yam, fried johnny cakes, breadfruit. Heaven. When I do get the very rare chance to cook it, i season it well, cook the onions first, then add the livers, cooking them very lightly then adding pickapeppa sauce. My mom dredges the livers in flour before adding to the pan. everyone I suppose has their own style.

Carolee Samuda (author) from Jamaica on January 17, 2012:

Eiddwen, thanks for reading. I hope you like it as much as I do. Have a great day yourself.

Carolee Samuda (author) from Jamaica on January 17, 2012:

Ratke, I understand. This recipe doesn't leave a liver after-taste but if you can't stand liver then that's okay. I hope you mom loves this recipe. Thanks for stopping by.

Eiddwen from Wales on January 17, 2012:

Thank you so much for sharing this one.

I bookmark into my 'Favourte Recipes 'slot.

Take care and enjoy the rest of your day.

Eddy.

Ratke-Rani from Lauderhill, FL on January 17, 2012:

I've tried liver just about every way, but I guess I just don't like it. I've tried soaking it in vinegar, to try to get out that distinct after-taste, but still after even that, I just can't stand it. However, my Mother LOVES liver, so I'll pass the recipe on to her. Thanks for posting.

Carolee Samuda (author) from Jamaica on January 17, 2012:

Hi Frank, I understand about the liver thing. We raised chickens for a while and sold them. I couldn't eat chicken for months. I still can't eat chicken livers.

Thanks for stopping by. I do believe you Frank :)

Frank Atanacio from Shelton on January 17, 2012:

Cardisa growing up my grandmother use to make us eat liver and after she had left this old rock I stopped.. but looking at the photos here..glad I stopped LOL kidding you kmake it sound wonderful.. like a spoon full of sugar wonderful.. I know you can see right through me.. you know I'm lying.. I can't stomach liver but it was agreat hub and Im glad you shared it..:) that's not a lie Frank

Carolee Samuda (author) from Jamaica on January 17, 2012:

Hi Polly, my fiancé is kinda like that but he is trying new stuff now. All I do is make it and he gets jealous seeing me it then he will have a taste and decide it nice. I think people should try something before they decide not to have it.

Carolee Samuda (author) from Jamaica on January 17, 2012:

Hi Gillian, Welcome to HP!

I have not had liver and onions. As you know it's not a dish that is really served in Jamaica so I assume you live in the US. I don't have a liver and onion recipe to try, do you have one. Is the liver quite dark when it's cooked?

Carolee Samuda (author) from Jamaica on January 17, 2012:

Thanks JS. I hope she likes it.

Pollyannalana from US on January 16, 2012:

When I saw the first picture I said no way without onion, lol, and then I saw you had onion and much more! Looks delicious. Wow my son and I will chow down on this, being the only two in the family who will even taste liver. Don't you just hate people who won't give good food a try?!

wellnessguidesja on January 16, 2012:

Hi Cardisa. I'm Gillian from St Catherine Jamaica, two days into the hub experience and finding it fascinating. Love your liver recipe. Liver and onions happens to be one my favorites.

JS Matthew from Massachusetts, USA on January 16, 2012:

I'm looking forward to giving it a try. If my wife is game, I'll let you know what we think! She's at work right now so I can ask her if she'll try it but she is pretty easy going with new recipes.

JSMatthew~

Carolee Samuda (author) from Jamaica on January 16, 2012:

That's why I developed my own method of cooking it. I hated liver before. I hated the taste and that rawness about it, well the smell too. I use vinegar to get rid of some of the smell and the seasoning should mask the taste and the texture will change a bit. It's gonna be firmer.

JS Matthew from Massachusetts, USA on January 16, 2012:

I hope I like it because it is very good for you. I have tried it cooked several different ways but can't get past the distinct texture and taste! We'll see what happens!

JSMatthew~

Carolee Samuda (author) from Jamaica on January 16, 2012:

Hi JS, I really hope she likes it and you too may end up being fond of it. Thanks for dropping in.

JS Matthew from Massachusetts, USA on January 16, 2012:

My wife bought some liver (beef) yesterday. She doesn't like it much but it is good for her because of the iron content as she has anemia. I will share this recipe with her (I might even try a bite! lol) I'll have to make sure she freezes it first. Very interesting recipe! Great job. Voted up and bookmarking for later!

JSMatthew~

Carolee Samuda (author) from Jamaica on January 16, 2012:

Hi Suzzy. Yams and taro are vegetables. They are tubers and very good for you. They have a high fibre and water content. I prefer them to rice or pasta.

Susan Britton from Ontario, Canada on January 16, 2012:

Liver and fried onions is a favorite in the Diner I work in. The idea of cooking it with jerk seasoning would be good I have ate jerk chicken and I loved it. I am not sure what a yam or taro is? Is it a vegetable of some sort? You have plated this very nice -I would give this a try.

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