I’m feeling sentimental. And there’s nothing like offal to stir the loins of a lonely man.
Maybe it’s because I miss London, or maybe it’s because I’m reading Rustica by Movida’s Frank Camorra. Whatever it is, I’ve been at the neck of a sherry bottle all week.
I’d just arrived back from my honeymoon in Melbourne and guess what? John from Little Karoo asked if I want some ostrich liver. Yes I do. I thought straight away of my time at Pizarro, and recalled a dish in homage to José and the boys on my old team.
The liver is sealed in a smoking hot pan, and finished with caramelised red onions, capers and a generous pour of Tio Pepe fino sherry. God, the smell of that fino in the pan took me straight to the lap of José (the bar, not the man) where I learned and drank in equal portions, and made some very good friends.
Ostrich livers are richer and more complex than most I’ve cooked with. Served on grilled sourdough with a parsley salad, they’re perfect.
So, in a sentimental trip to remember last week’s dinner at Movida, and last year’s time with José, this dish is on the menu for the next week. Come and get it.