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\n\t\t<\/div>\n\nDISLIKED OR A REAL DELICACY<\/h2>\n
There are a few special food that many people can’t deal with. They polarize, you either love them or you hate them! Such as Brussels sprouts, mushrooms, coriander, blue cheese, licorice or raisins to name just a few. Others feel a bit queasy at the thought of eating offal. But I think this is a mistake, e.g. liver is a real delicacy on the plate.<\/p>\n
Negative childhood memories can also influence these opinions. Often liver was served chewy, high rolled or slightly bitter. But some foods deserve a second chance and you will be surprised. With this recipe I want to prove that liver is a culinary delicacy. My husband and I are absolutely impressed and believe it is even perfect as an inexpensive holiday meal.<\/p>\n
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\n\t\t<\/div>\n\nUNUSUAL COMBINATION OF FLAVORS<\/h2>\n
My favorite thing about cooking is experimenting with unusual flavor combinations that will surprise the taste buds. If you have read this far, I am guessing that you are also a fan of liver. Maybe you used to hate it and love it even more today.<\/p>\n
In today’s recipe, the combination of quince, sweet potato, and chicken liver, creates a unique sensation on the tongue. The slightly bitter taste of the chicken liver stimulates the appetite, but also gives freshness and balances the sweetness of the quince cleverly. The rich pomegranate jus balances the minerality of the liver and is mouth-watering. Well, have I turned you into a chicken liver lover with this recipe?<\/p>\n
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\n\t\t<\/div>\n\nNOSE TO TAIL EATING<\/h2>\n
I am a big fan of nose to tail eating, if an animal is going to die, we should use it whole respecting the animal. Butchers are concerned about utilizing all parts of a slaughtered animal. I know from our butcher that the customers only buy the best parts of the animal, e.g. breast and fillet. Especially with chicken, most people only buy the breast and thighs. I wonder what happens to the rest of the animals? Fortunately, chefs are serving us other parts beyond the tenderloin. Instead of just roasting chicken breast, try my delicate recipe with chicken liver.<\/p>\n
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<\/a><\/p>\nBETH LISTON AND DARK HORSE<\/h2>\n
Dark Horse is an unknown horse that wins a horse race unexpected and surprises everyone. When applied to a person, Dark Horse is a person who is not expected to succeed or win an election, race or other competition, but wins it surprisingly. Likewise, Beth Liston, a creative old-timer lover from California, who is headstrong, non-conformist and experimental.<\/p>\n
She enjoys challenges so about ten years ago she quit her career to follow her passion as a newcomer. She started in winemaking and surprised many critical voices with her success. Her unique wines have even made it to the top of several competitions and she celebrates huge success at the international market. I like the logo of Dark Horse very much and the price\/performance of the wine is also unbeatable. In addition to Dark Horse Zinfandel*, Chardonnay, Cabernet Sauvignon* and Merlot* are also on the German market.<\/p>\n
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\n\t\t<\/div>\n\nZINFANDEL ON STAGE<\/h2>\n
To match my dish, I chose the Zinfandel wine from Dark Horse*. The Zinfandel is not just a perfect pairing to my dish, but it also a game changer in my pomegranate jus. Zinfandel is a varietal red wine and surprises as well. Beth Liston has “tickled out” the best from the grapes of the San Joaquin and Sacramento Valleys in California.<\/p>\n
Zinfandel shines ruby red in the glass and is lush and full-bodied on the palate. Part of the wine is aged in oak barrels, which gives it a slight hint of oak. The flavors of black pepper, chocolate, and currant perfectly balance with my oriental-flavored dish. This wine tastes excellent and can easily hold its head up with fine wines. It’s no wonder that the Zinfandel has won many international awards”.<\/p>\n
OTHER COUNTRIES OTHER CUSTOMS<\/h2>\n
In many cultures, offal is a delicacy, including in Iran. Basically, in Iran, we use all parts of an animal. Waste in any way is regarded as unacceptable. A popular street food from Iran is a chicken liver sandwich (Sandwich-e Jigar), which is served in a sandwich with lots of braised onions. Another delicate street food from Iran is a skewered lamb liver (Kabab-e Jigar) wrapped in a flatbread.<\/p>\n
I WANT TO EAT YOUR LIVER<\/h2>\n
Iranians show you affection by saying they want to eat your liver. So one says “Jigareto bokhoram, Elahi” when he is crazy about a person or loves him to death. Here it depends on the intonation, the more intensification the more loving. What is great compliance in Farsi, sounds very strange in the German translation: “I want to eat your liver.”<\/p>\n
Another popular phrase of affection is “Jigare mani” which means you are my liver. The liver is one of the largest and most important organs in our body, without the liver we would survive only a few hours. Jigare mani therefore means, you are necessary for my life’s survival. When we find a person marvelous and kindhearted, we say “Jigar Tala” to him. Instead of a heart of gold, in Persia, we have a liver of gold.<\/p>\n
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\n\t\t<\/div>\n\nHEALTHY CHICKEN LIVER<\/h2>\n
The liver from organic chicken is very healthy and can be consumed without hesitation. It is a Myth that the Liver Contains Toxins. The main function of the liver is to remove toxins from the body, i.e. it filtrates the toxins and does not store them. Chicken liver is not only really cheap but also has low fat and is rich in vitamins and minerals.<\/p>\n
In terms of minerals, chicken liver contains magnesium, sodium, and zinc, in addition to iron and potassium. The iron of the liver is easily absorbed by the body and helps to metabolize proteins better. Iron is beneficial for fatigue and assists the body in the production of red blood cells. If you suffer from an iron deficit, you should eat liver once or twice a week.<\/p>\n
Chicken liver is also a high-quality source of protein. 100 g of chicken liver has about 172 calories and 100 calories of it come from proteins. So the liver is even lower in calories than chicken breast and also higher in protein. Eating liver once or twice a week can boost your energy.<\/p>\n
In vitamins, chicken liver is rich in vitamins A, B, especially folic acid, and B12, vitamins C and E. Vitamin A supports our skin, eyes and is important for cell and tissue growth. The amount of vitamin A in the liver is so high that pregnant women should not eat liver in the first trimester of pregnancy, as it can harm the unborn child. Vitamin B12 is not produced by our body and should be supplied from the outside. A vitamin B12 deficit can lead to serious nervous disorders and even damage to the nerves. Vitamin B12 is also important for our bone structure.<\/p>\n
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