I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

May 22, 2014

An Offaly Nice Recipe

My iron levels have been really very low recently

After a raft of blood tests and various poking around, my Doctor looked at me seriously and said my Vegetarian Diet would have to addressed as it wasn't fufilling all my nutritional needs! It took some time to convince him that I was indeed a confirmed Omnivore and meat- especially red meat- was featured on my plate at least once a day. Off I toddled with some strong iron supliments and a promise to eat lots of green leafy vegetables, offal and plenty red meat until my next appointment

Luckily for me, I happen to love some of the icky offally bits of meat, so Liver was the first dish that popped into mind. Cooked properly, this is a lovely cut of meat- but cooked poorly and you may as well chew on a mouthful of sawdust. I love to pair it with a tasty tomato and onion sauce with lots of bacon in it. Why? Because let's face it, everything tastes better with bacon :)

I chose Calves Liver because it was easily available and the right size for my dish. Good quality Liver should be clean, shiny and glossy looking with no discoloured bits and pieces

This may not look very pretty, but trust me, it's delicious, cheap, nutritious and actually very on trend at the moment. Just be brave enough to give it a try

Liver with Tomato, Onion and Bacon

1 nice big Liver
Lactose free Milk for soaking
1 cup gluten free Flour
Salt and Pepper

4 Tomatoes
4 rashers Bacon
1 nice big Onion
1/2 glass White Wine or Stock
2 cloves Garlic
2 Bay leaves

Before Starting:

I always soak liver in milk with a good pinch of salt in it. I find it removes some of the blood, any strong smell, and sort of rounds out the overall taste of the finished dish. You can use water with a splash of lemon juice instead if you like, but I do think milk gives a nicer taste.The liver can soak overnight or for just a couple of hours if you're in a rush

Chop the veggies and bacon into nice little pieces to turn into a sauce

Cook off the onion, garlic and bacon until lightly browned

Add in the tomatoes, bay leaves and wine then simmer away into a lovely sweet sauce while you deal with the liver. Tomatoes vary so much over the year, so if the sauce needs tweaking with sweetness and acidity add a teaspoon each of sugar and red wine vinegar

See how the liver has lightend up? Pat it dry and place on a cutting board

Next step is to remove the clear membrane that covers the liver. This membrane will just peel off with your fingers and shouldn't be too tricky. It's kinda like the silver skin that you trim off a fillet- you can leave it on but it will shrink and toughen as it cooks.

Nice and tidy!

Slice into nice thin slices so they cook quickly and evenly

Dust the pieces in the seasoned flour

Then quickly fry in a hot pan just to seal without overcooking

See, nice brown and crusty on the outside...

But nice and pink still on the inside...
They look a little raw, but they will continue to cook through as they sit in the hot sauce

Mix the liver with the sauce to heat through if you like, or just serve the slices on a bed of creamy mash with plenty Tomato Baconey Sauce

So Dear Readers, what do you think of offal and can we make a Liver Lover out of you?



  1. Yum tho I have to stick to chicken liver as I've not seen pig liver

  2. Becca, YUM! I love liver, but I've never known how to cook it before. Thank you for the step by step lesson! Hope you're feeling better, darling girl... xxx

  3. Hi Bec... hope your iron levels are back on track... and what a great way to indulge in some extra iron! My mother always made liver dishes... I haven't cooked with it for years now. Not sure why... Hope to talk soon, take care and please check your email when you get the chance : )

  4. I like some forms on offal (liver being one of them) but others I can leave like kidneys and tripe. It depends though as they vary widely for me! :D

  5. Being a vegetarian, you make it appear so clean and handle it as if it were just like any other meat! Kudos on this dish! I'm certain your iron levels will be back to normal soon :).

    Gourmet Getaways

    1. Oh, BTW I am finally putting up the Canberra stories :) First is up today and I put a link over to you :) xx

  6. I'm not a fan of liver these days, but when I was very small I used to love eating it - raw! It used to make my mother shudder, but my body must have needed it.

  7. Sorry to hear about your iron levels but it looks like you're fixing them with this liver dish! I soak liver in milk too and was told it can stop the liver from tasting bitter? I make a pasta dish with liver and cream which is really yummy. Of all the offal offered, liver is my favourite xx

  8. Hi Bec, hope you are feeling less tired and washed out after your liver treats!. You have made a delicious looking dish

  9. Rebecca - my Mom used to cook liver when we were kids...we loved it. Not sure what she did, but she made a gravy with it that was to die for! Hope you get some good nutrient iron richness for your blood levels!

  10. I hope you are feeling better now Bec and liver is the best form of iron. You have cooked it delightfully and your last photograph is sensational. I like liver, cooked whole or in pate.

  11. I'm a liver lover too. I hope you are feeling better soon.