I = Ignorance and Iscas

Churchill said it first “two nations divided by a common language”, he was actually talking about the States, but it applies to Britain and Canada as well. Ignorance is a word which is used in Canada to refer to someone who is rude, whereas in the UK it is used to refer to someone lacking in information or education. The first time I came across someone in Canada who was rude and then described as being ignorant, I didn’t know what was meant. I suppose you could say that in this case the word ignorant meant the rude person was ignorant of the proper way to behave, but it was such a different usage, that I really didn’t recognise it as such when I heard it. In this day and age there is no excuse for ignorance of any kind, in the western world at least, but unfortunately ignorance still abounds whichever meaning you ascribe to the word.

This is one of my favourite recipes. I am not all that keen on liver, as is the case with many people, but when I discovered this Portuguese recipe, I became converted.

Iscas: Marinated Liver with Red Wine Sauce
Foods of the World: Time Life
 
Note: all measurements are English so a pint is 20 fluid ounces
Serves 4

1/4 pt. dry red wine
1 1/2 tbs red wine vinegar
1 tsp of finely chopped garlic (or more if preferred)
1/2 bay leaf, crumbled
1/2 tsp salt
Freshly ground black pepper
1 lb calf's liver, cut into 1/8 inch thick slices
2 1/2 tbs olive oil
3 rashers of bacon, coarsely chopped
2 tbs finely chopped parsley

Put the wine, vinegar, garlic, bay leaf, salt and a few grindings of pepper into a glass, enamelled or stainless-steel bowl or baking dish. Add the liver, turning the slices about with a spoon until they are evenly coated. Marinate at room temperature for about 2 hours.

Heat the olive oil over a moderate heat in a large, heavy fry pan until a light haze forms above it. Add the bacon and cook, stirring frequently, until golden brown and crisp. Drain on a double thickness of paper towel.
Remove the liver slices from the marinade and pat them dry with paper towel. Reserve the marinade. Heat the bacon fat remaining in the fry pan until it splutters. Add the liver and cook the slices about 2 minutes on each side, regulating the heat so they brown quickly and evenly without burning. Remove the liver to a heated dish.

Quickly pour the reserved marinade into the pan and boil it uncovered over a high heat until it has reduced to about half, meanwhile scraping in any browned bits clinging to the bottom and sides of the pan. Taste for seasoning. Scatter the bacon pieces over the liver, pour the sauce over it and sprinkle with parsley. Serve at once.

If you don't like liver, I recommend it. If you do like liver, I recommend it even more.

Have a great day