OH! Magazine - Australian Version April 2015 | Page 16

PETE
EVANS

PETE EVANS’
CRUMBED LIVER NUGGETS
Celebrity chef Pete Evans prepares liver in such a delicious way,
you won’t even recognise it!

What you’ll need:
Organic chicken or duck livers,
or beef or lamb livers (sliced)
Tapioca flour
Egg, whisked
Almond meal
Seasoning (e.g., dried rosemary or
parsley, cayenne or paprika, garlic,
onion powder, salt, pepper)
Coconut oil or animal fat (for frying)
Lemon
Sea salt
Spiced mayonnaise

How to make it:
1. Take your organic chicken or duck livers, or slices of beef or lamb liver and
lightly dust in tapioca flour.
2. Pat off excess flour (you want as little as possible), dip them in some
whisked egg, and then crumb in almond meal with your seasoning of choice.
3. Fry in coconut oil or quality animal fat of choice.
4. Serve with lemon, sea salt and perhaps some spiced mayonnaise, as well as
a fresh salad and fermented veggies. I guarantee liver has never tasted so
good!
Serving suggestion: Try mixing in some cooked thigh or breast meat with the
cooked liver, and pop it on a serving platter.

How to make the aioli:
1. Blend the egg yolks,
mustard, vinegar, lemon
juice, garlic and some salt
using a hand-held blender.
As you blend, slowly pour
in the oil in a thin stream
until the aioli is thick and
creamy. Season with salt
and pepper.

16

APRIL 2015 ( OH! MAGAZINE )

www.peteevans.com.au

( OH YUM )