Warning - this blog features an innards dish, if such offends you, do not read!
My wife's away for a week, taking care of our other home (her late father's house, which she inherited last year), so I'm home alone which of course has aspects both negative and positive. Among the positive ones: I have a rare opportunity to cook a dish that my wife wouldn't touch with a ten-foot pole - banana liver. Or, more correctly, apple banana liver.
Liver is something I definitely wouldn't eat every day, and on average, I've probably only had it once a year, if that. But yesterday, I went out and got me a pound of beef liver; all other ingredients were on hand anyway.
It's really simple enough - by way of preparation, you only have to dice an onion or two and fry, cut the liver into bite-sized strips and add, seasoning with pepper, salt, and curry, add some broth (I also added a little wine), peel and core the apple(s), cut into eighths and add to the pan, pour in the cream, bring to a boil and let simmer over low heat for 10 minutes. Cut the banana into slices and add at the end, possibly thicken the sauce with flour.
The only disgusting part, really, is the handling of the slippery and jiggly liver! And, unless you're like my wife and are disgusted by the very idea of eating innards (I think the only other innard I've ever had was kidney), it really is delicious, the apples and bananas go very well with the main ingredient.
In case you're wondering, I'll probably be eating this for three days - it's served with rice.
