GRILLED PORK LIVER AND SHIMEJI MUSHROOMS SALADThe perfect match for this summer salad is a good glass of wine while watching the sunset, by the sea, by the lake, at the countryside or at your balcony. But since this kind of setting is very difficult to find here in Macau, lets just cook this salad and enjoy it with a good glass of wine.
A few notes before start:
- If you don’t eat pork, you can use cow, lamb, chicken or duck liver;
- You should season liver filets one day before and discard the marinade sauce before grill it;
- This salad reaches its perfect taste if you cook it one or two days before serve it;
- You can boil potatoes and serve this salad as a whole meal.
A few notes before start:
- If you don’t eat pork, you can use cow, lamb, chicken or duck liver;
- You should season liver filets one day before and discard the marinade sauce before grill it;
- This salad reaches its perfect taste if you cook it one or two days before serve it;
- You can boil potatoes and serve this salad as a whole meal.
YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of clean pork liver;
6 garlic cloves, chopped;
2 bay leaves;
200 ml / 7 ¼ fl oz of white wine;
300 gr / 10 ½ oz of fresh Shimeji mushrooms;
Half red bell pepper;
200 ml / 7 ¼ fl oz of olive oil;
Salt;
Freshly ground pepper;
Lemon juice;
Wine vinegar;
Handful of fresh coriander, coarsely chopped;
Fresh mint, coarsely chopped;
1 teaspoon of dried oregano.
METHOD:
24 hours before cook this salad, cut pork liver into thin fillets, wash and drain;
Season liver fillets with 200 ml / 7 ¼ fl oz of white wine, 2 garlic cloves, bay leaves, salt and leave it to marinate until the next day;
Discard all the marinade sauce and drain liver fillets very well;
Grill liver fillets seasoned with salt and pepper (use a pan or other kind of griller available at your kitchen);
After cool, laminate grilled liver fillets into long strips and reserve;
Grill shimeji mushrooms with a drizzle of olive oil, 2 garlic cloves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in a dash of white wine;
Alow mushrooms to dry once more, to regain some golden brown collor again. Reserve;
In a bowl, mix liver strips with mushrooms;
Add red bell pepper, laminated;
Season everything generously with olive oil, lemon juice, wine vinegar, salt, pepper, 2 garlic cloves, coriander, mint and dried oregano;
Reserve in the refirgerator for a few hours before serve;
Check the seasonings one hour before serve. You should find easily the flavors of vinegar and lemon;
Serve cold.
Season liver fillets with 200 ml / 7 ¼ fl oz of white wine, 2 garlic cloves, bay leaves, salt and leave it to marinate until the next day;
Discard all the marinade sauce and drain liver fillets very well;
Grill liver fillets seasoned with salt and pepper (use a pan or other kind of griller available at your kitchen);
After cool, laminate grilled liver fillets into long strips and reserve;
Grill shimeji mushrooms with a drizzle of olive oil, 2 garlic cloves, salt and pepper;
When mushrooms are getting dry and golden brown, lower the heat and drizzle in a dash of white wine;
Alow mushrooms to dry once more, to regain some golden brown collor again. Reserve;
In a bowl, mix liver strips with mushrooms;
Add red bell pepper, laminated;
Season everything generously with olive oil, lemon juice, wine vinegar, salt, pepper, 2 garlic cloves, coriander, mint and dried oregano;
Reserve in the refirgerator for a few hours before serve;
Check the seasonings one hour before serve. You should find easily the flavors of vinegar and lemon;
Serve cold.
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