Ostrich liver, for the sentimentalist

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.

Cazador Game Food Restaurant Auckland Dariush Lolaiy

Ostrich, the liver is within.

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This entry was written by huntgatherfeed and published on May 31, 2012 at 10:16 pm. It’s filed under Dariush, Game, Recipies and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

3 thoughts on “Ostrich liver, for the sentimentalist

  1. Do you do deliveries?

  2. For you Rua, I would fly to London and cook it in your very own kitchen. How does November sound? …seriously

  3. Yes November sounds grand! I will pre-order four then. I may add to this order closer to the time. I hope thats ok.
    Oh and what would be a good wine to match? white? something sharp Im guessing.

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