Masala Ostrich Liver
DESCRIPTION
INGREDIENTS
- 1 Ostrich liver cut in strips
- 2 Medium Onion cut in thin slices
- 2 Eggs beaten
- 2 Cups Cake Flour
- 2 T Packo Roasted Masala
- Salt & Pepper to taste
- Cooking oil for shallow frying
DIRECTIONS
Method:
- Soak liver in vinegar water for 30 minutes.
- Cut liver in strips 2-3cm thick.
- Place flour and masala in a plastic bag and mix well.
- Add the liver strips to this mixture and ensure meat strips are covered with flour mixture.
- Heat cooking oil (approx 3cm deep) on medium heat.
- Roll flour covered liver in beaten egg and place in oil.
- Place onion on top of liver while it is frying.
- Turn liver pieces every 5 minutes (fry for approx 20 minutes).
- Flavour with salt and pepper.
Did you know
Shallow frying:
Shallow frying is a hot oil-based cooking technique. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables.
It is a medium-high to high heat cooking process. Temperatures between 160–190°C are typical but shallow frying may be performed at temperatures as low as 150°C for a longer period of time. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process
Recipe: Enid Williams van CKI Mosselbaai
