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Cooking
Delicious Turkey Liver with Thyme and Mustard
· 4 servings
Toast the tarhonya
Heat some oil in a large pot and add the dry tarhonya pasta. Toast for about five minutes, until the little pellets turn slightly golden to light brown. Keep an eye on it so it doesn't burn.
Cook it through
Season with salt and pepper, then pour in water - always about one and a half times the volume of tarhonya, so 3 cups of water this time. Simmer, stirring occasionally, and taste as you go. If the water has cooked away but the tarhonya is still firm, just add a splash more.
Clean and sear the liver
Clean the turkey liver, removing any tough membranes. Heat some oil in a large pan and add the liver. Cook over medium heat without stirring or turning it at first - this helps stop it from spitting too much.
Season lightly
Sear for about five minutes, then turn the pieces, ideally with kitchen tongs. Season the seared side, now facing up, lightly with salt and pepper.
Add the thyme
Cook for another five minutes, then 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 to combine. Pour in some water and let it bubble gently over medium heat for about 15 minutes, uncovered.
Fry the crispy onions
While that's simmering, get the crispy onion topping ready. Slice a red onion into half-moons and fry in hot oil until crisp.
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 the tarhonya, spooned over with the sauce and topped with crispy onions. Garnish with a sprig of thyme.