Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients needed to cook turkey liver in a frying pan.
Choose fresh turkey liver, without darkening or unpleasant odor. A high-quality product has an even burgundy-brown color and a slightly shiny surface.
Before cooking, be sure to rinse and dry the turkey liver. Excess moisture prevents the formation of an appetizing crust. Carefully remove films and veins so that the texture is soft.
Plums that are dense but ripe are suitable. Overripe ones will give too much juice, and unripe ones will give too much acid. Varieties with a slight sourness are ideal.
You can take red onion, it softens the taste of the liver.
Dredging the liver in flour is a little trick that changes the texture and taste of the dish. Flour will make the sauce a little more velvety and give the liver an appetizing crust when fried.
To fry turkey liver in a frying pan, use a combination of vegetable oil and butter. Vegetable does not allow the product to burn, and creamy gives a golden brown crust and a pleasant creamy aroma.
Add salt and pepper at the very end to prevent the liver from becoming tough.
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Step 2
Cut the onion into thin half rings.
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Step 3
Heat a mixture of vegetable oil and butter in a frying pan. Add the onion and fry until soft and lightly golden.
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Step 4
Cut the liver into small equal pieces.
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Step 5
Pour the flour into a deep plate and roll the liver there. Flour helps the surface of the liver “set” faster and forms a thin crispy layer. The crust retains the juices and the liver remains tender and not dry.
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Step 6
Add the liver to the onion in the frying pan and fry over high heat for 2 — 3 minutes on each side, so that it is covered with a golden brown crust, but remains tender inside.
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Step 7
Salt and pepper the liver to taste, add Provençal herbs and thyme.
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Step 8
Cut the plums into slices, remove the pits.
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Step 9
Add the plums to the frying pan, placing them cut side down between the pieces of liver, heat for a couple of minutes over high heat so that they release juice but retain their shape. Add the remaining Provençal herbs. Then reduce the heat to low, simmer the liver with plums for about 10 minutes. Make sure that the sauce remains in the pan; if necessary, you can add a little water.
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Step 10
As a final touch, sprinkle the liver and plums with a mixture of sugar and powder. A little sweetness will make the taste of the dish more harmonious.
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Step 11
Let the dish boil and remove from heat. You can also add a couple of drops of balsamic reduction at this stage.
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Step 12
Serve delicious turkey liver fried in a frying pan with plums and onions, best served hot, right out of the heat. It goes well with potatoes and cereals.
Tip: if the dish is warm and rich, like liver with plums, you should choose a neutral side dish, for example, ptitim, mashed potatoes or bulgur. They will emphasize the taste, but will not interrupt it.
I garnished the turkey liver with frozen berries and rosemary sprigs and served it with ptitim, which is a large Israeli couscous with a nutty flavor.
Bon appetit! Cook with pleasure!
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