The classic Italian dish cooked outdoors in Zimbabwe.
We’re cooking eland liver. Going to be beautiful. The best way to do stuff like this is simply and classically fresh butter made by Benji’s cows. Fresh straight for us. Olive oil I bought with me from Pulia. Garlic just takes a good crush. Big liver here. So, we’re only going to use a portion of it for now. Take that membrane off. We’re going to slice down through the liver. Make nice thin slices. Before I cook the liver, I’m just going to cook the pasta. Onions come out. Have the rest of Benji’s butter. Salt that up as well. Bit of wine. Onions go in. It’s parsley. Lemon juice. Put that on the table. And you say, “Have a nice day.
18 Comments
I just learned what an Eland is lol
I find it funny that this guy is probably the best chef in the UK or close to it but hardly anyone has watched his videos
That liver was huge I bet it was amazing 👏 😊
Pasta and liver . Wow only the freshest and cleanest flavors served at this mans table.
I know for sure my dad would die for this
Jesus Christ the video quality
I heard eel and liver, then wondered where the eel was… 😂
Eland liver?
I thought he said eel and liver! I was like what the……then i found out what an eland bull is holy shit no wonder that liver is black the amount of blood coursing through that thing lol!
I respect the cooking wholeheartedly but I could not eat that liver 😂
I like liver and onions. But we soak the liver in buttermilk/seasoning over night and smash it thin to fry it with flour and breadcrumbs
Thought max fosh had changed careers lol
Love the vids
Looks delicious
Aaaah okay…you were in Zimbabwe…you should've popped over here too!! 🇿🇲
You should use wayyy more butter
What did it taste like this particular liver? Strong, sweet, earthy?
Eland said like 'ear-lant' but maybe that's just the Afrikaans way