Liver

Ivy on Μαΐου 7th, 2013

We had a wonderful time during Easter.   Our children came to Assini from Athens and spent Easter day with our neighbours.   We roasted a lamb on the spit, kokoretsi and sheftalia.   We Greeks, love offal and cook them in many ways.  One of the best ways to try them is grilled over charcoal but a gas […]

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Continue reading about Tourkakia (grilled offal)

Ivy on Μαΐου 23rd, 2010

I am not really a fan of beef or veal and rarely cook it but I do like liver although I don’t cook that very often either, as it is high in cholesterol.  I was craving liver and as it’s been a very long time since I last cooked red meat I decided to cook […]

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Continue reading about Calf Liver Ladorigani with sautéed vegetables

Ivy on Οκτωβρίου 21st, 2009

Many people shudder at the thought of cooking or eating liver but in Greece we eat it a lot.   I love liver, especially, chicken livers, however, I don’t cook it very often as chicken giblets are high in cholesterol and only cook it two or three times a year, mostly during Easter. Before cooking it, […]

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Continue reading about Sykotakia me Lahanika (Braised Chicken Livers with Poached Grapes)

Ivy on Απριλίου 25th, 2008

Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal.  To make kokoretsi the most difficult part of the process is to wash the bowels (intestines) of the lamb. This is a time consuming procedure which is advisable to be made a day before roasting it. The bowels, which are […]

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Continue reading about Kokoretsi and Magiritsa

Ivy on Ιανουαρίου 28th, 2008

It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well. When my husband bought half of a baby goat he had to buy the organs as well. When he brought this along I couldn’t think how to cook it. Besides […]

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Continue reading about Fried goat liver with whiskey and herbs

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