Delicious Turkey Liver with Thyme and Mustard
·Toast the tarhonya
Heat the oil in a large pot and add the dry tarhonya to toast. Toast for about five minutes, until the little grains turn golden, even a bit browned. Be careful not to burn them.
Cook it through
Season with salt and pepper, then pour in water — you'll always need about one and a half times as much water as tarhonya, so 3 cups this time. Cook, stirring and tasting as you go. If the water has boiled away and the tarhonya is still firm, just add a splash more.
Clean and sear the liver
Clean the turkey liver, trimming away any tough membranes. Heat the oil in a large pan and add the liver. Keep the heat medium, and don't stir or turn it at first — this way it won't spatter too much.
Season lightly
Sear for about five minutes, then turn the pieces over, ideally using kitchen tongs. Lightly season the seared side, now facing up, with salt and pepper.
Add the thyme
Cook for another five minutes. Turn the liver again and season the other side with salt and pepper too. Add most of the thyme to the pan, stems and all, saving a few sprigs for garnish.
Stir in the mustard and let it simmer
Add the mustard and stir through. Pour in some water and let it simmer gently over medium heat for about 15 minutes, uncovered.
Fry the onion
While the 15 minutes are ticking away, prepare the crispy onion topping. Slice the red onion into half-moons and fry in hot oil until crispy.
Reduce the sauce and serve
If the sauce around the liver still looks a bit thin, turn up the heat for a moment and let the excess water boil off. Serve the liver over tarhonya, spoon over the sauce, and top with the crispy onion. Garnish with a sprig of thyme.