The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Wizard on July 19, 2010, 09:18:23 pm
-
150ml Thick white sauce(make it with 20g butter - 20g flour - 150 ml of milk a pinch of mustard powder and salt and pepper)
259g chicken liver
15g butter
1 clove garlic pressed
125g finely chopped bacon fat a small bramley peeled cored and sliced
4 anchovy fillets
4oz streaky bacon stretched with the back of a knife
1 bay leaf
Make the white sauce and simmer gently for 2 minutes
Trim the livers and fry it quickly just enough to set it and give it a whizz
Put it in a liquidizer with the rest of the ingredients but not thebay leaf and the stretched bacon use it to line a loaf tin Then pour in the liver mix cover with a greaseproof paper and foil place in a dripping tin half full with water Place in the center of the oven and cook Gas 4 or 180c for a couple of hours.Remove from the oven and place a weight on the top until its cold Turn out on a plate and serve in slices on Melba toastWill keep in the fridge a week or freezer for a month longer and the garlic tends to become to strong. Its also nice on hot buttered toast
-
a different pate with chicken livers
1/2 a dozen rashers of streaky for lining the tin
1 egg
4slices of yesterdays bread white crusts removed
4 tablespoons of port wine
1/2 lb of livers
a clove of garlic( if liked pressed)
1/2 level T/spoon each freshly ground black pepper - freshly grated nutmeg -dried mixed herbs and dried marjoram
4 Oz's bacon trimmings
4 Oz's bacon fat or lard will do
2 level T/spoons salt
Well grease a 2pint oven proof dish and place a sprig of Parsley in the center then lay the stretched rashers over the inside of the dish.Place all the other ingredients in the liquidiser and whizz well Pour on top of the bacon in the dish.Tightly cover with foil.Place a half full of water in the center of the oven with the dish of pate in the center Bake about 21/2 hours at Gas 3 Remove when cold and turn out. Slice and eat on toast.
-
thanks Wizard, you are the man!!! al give it a go latter in the week and let you know how I get on.
Thanks again Craig
-
Hey Wiz man, will these recipes work with any liver?
-
Yes Mick But Sheep and beast liver is a bit strong Try 50/50 chicken and pig. That is a bit stronger flavour.You can also use port sherry or better still brandy. Experiment Mick Try pigs liver and a bit of kidney but you are getting inti the haslet world if you do :D. A good liver and kidney one works well spread thickly on crusty fresh bread :D Bugger it I'll do some for me tea on a Iceberg leaf on the bread first.then I shall not have to do much when I get back from the D.I.U. Me thinks its gonna be hot saffnoon eh! :D :farmer:
-
I am a big lover of most paste type food Mick but not Potted Seagull I really like good old fashioned Potted Beef on crusty new bread.Tell you what I am NOT a lover of Whole Meal and the Brown Hovis type breads though detest them ??? ;D :farmer:
-
A little laff for you all.It teks me bloody ages to convert me weights from thats about rate.To metric for you to use ;D :farmer: