Luckily my new blogging buddy, Debbie from Easy Natural Food, encouraged me to give it ago. She told me she was once squeamish about organ meats too, but has got to the point where it's like eating any other kind of meat for her. Debbie also gave me a good tip - start with lamb's liver because it's milder than beef liver.
So I did. Last week I stopped in at my local butcher and bought a lamb's liver.
That evening I chopped the liver up into chunks...
|Chopped up lamb's liver.|
|Whizzed up lamb's liver.|
|Whizzed up lamb's liver ready to freeze into cubes.|
But today I did.
I pulled out one of those cubes to add to the meatballs I was making for dinner. It's amazing how much less scary it is when it's just a frozen hunk of brown something. I couldn't smell it, and it didn't look like a liver any more, so I was able to treat it like any other ingredient.
I still didn't use much of it though. You can see the actual proportion of liver to beef mince was tiny:
And I added in other ingredients to disguise the taste, using a recipe from Joan Bishop's NZ Crockpot and Slow Cooker Cookbook, which I'm reviewing at the moment. But it was a start.
When all the ingredients were mixed together I couldn't tell what was what any more.
So there you have it. Tonight's meatballs, with a sneaky introduction of organ meat.
*Note: Organ meats are high in protein, iron, B vitamins (important for a healthy blood and nervous system) and vitamin A (important for growth, reproduction, immunity and healthy skin, hair and eyes).