liver recipes?

[possum]

OH happened to be wandering by a field a month or so back and came upon a home kill butcher killing 2 cows. OH gets talking to said butcher and says how kiwis don't eat liver, - oh would you like it says butcher, yes says OH, so now still stuck in the freezer is the sliced entire liver of a cow.
now i like it it in gravy, or stir fried with onions,

what else can you do with it?

[red]

pate

dog food

[Thomzo]

Add in some bacon and mushrooms and stir some cream into the gravy.

Zoe

[farmerdrea]

I'm still futzing about learning make pate, but my food processor chops everything too chunky, and I don't like it that way (I need a new food processor!!). The first batch I made I followed a recipe from my old Joy of Cooking (an American cookery book) was too liquidy, and the pate just fell apart on slicing. Still my son (15, always been an adventurous eater) fries it up with eggs for breakfast, and loves it.

My husband doesn't like organ meat full-stop, and my daughter gagged down one small serving of the pate and vowed to never eat it again.

Does anyone have any tips on how to make it a smoother, more cohesive dish?

Thanks for the timely post, possum!


Andrea
NZ

[Thomzo]

No idea on the pate I'm afraid. My food processor seems to be fine. Try freecycling a new one.

I just remembered that apple sauce goes well with liver.

Oh and you can use it for stuffing chicken. Might be a use for the soggy pate. Add in some breadcrumbs and an egg.
Zoe

[possum]

ah pate, of course, forgot about that, i have made some before, i used the recipe from the river cottage meat book, it was very nice the second time i made it, the first time, i took it out of the oven sliced it, it was still pink, OH said, well pate from the shops is pink, it is fine - we both got food poisoning from it. in future, i will never trust his opinion on cooking.

[farmerdrea]

Can you post the recipe, possum? I'd like to try a different one, as I've still got a fresh calf's liver in the freezer.

Will try stuff some cockerels with the pate this weekend, just finished fattening 5 little bantams for the Sunday roast.

Cheers
Andrea
NZ

[possum]

here you go

750g liver (i minced it)
1 larege onion finely chopped
knob butter
150ml milk
1 tbsp double cream
150g minced pork
splash of port
a few saves leaves
pinch groups mace
1/2 tsp salt
black pepper

optional streaky bacon to line the tin with


soften the onion in the butter, chuck everything else in the food processor
put into a loaf tin, cover with foil, put in a dish with boiling water, cook at 160C for 1 1/4 to 1 3/4 hours
the pate is cooked when it comes away from the side of the dish and is firm to the touch
take out of oven and press with a weighted board

[Millymollymandy]

I love liver cooked with loads of bacon and onions! Haven't seen any in the shops for ages though.

[Carl H]

Young beef liver - separate lobes, remove any veins, any gall. Rinse well, soak for 20 minutes in salted water, then soak for half an hour/overnight in whole milk -turn often.
Remove, pat dry. Season w/salt, lots of black pepper, allspice. Dip in flour and drop in a skillet where you've been cooking onions in peanut oil. Remove & reserve the onions as they carmelize, turn the beef liver and cook on the other side. Cut and check for doneness (until you learn how it looks) you want the meat done, but the center just pink - no overcooked liver. Remove the meat from heat, heap with carmelized onions. Add more black pepper, make gravy if necessary to lure your family.

I usually make my pate' using chicken livers instead of pork livers, and I add a lot of garlic, but I add garlic to everything that doesn't include chocolate...and I might make exceptions there. I add diced bacon and onions and I use cream instead of milk...to heck with cardiac arrest, the extra richness seems to enhance the pate's flavour. I add a bit of cognac or bourbon instead of port to mine, and I use allspice instead of mace, but I might add some mace/nutmeg next time. I always put whole peppercorns in mine, after all the mixin' is done, and chill it well rounded up in a ramiken before serving. When serving, I dust the top of the pate with cayenne and paprika. I've found that I can't really 'overspice' chicken liver pate or fried liver with black pepper, and a little hot red pepper goes well, too. Those who won't eat it don't care, and those who WILL eat it always seem to enjoy the added spice in there. It may not be the way mama used to make it, but it's not half bad.

[green-girl]

I've had delicious Hungarian recipe for chicken liver. I am NOT a fan of organs, but this was seriously tasty! I'm also a fan of the pate, it tastes so good when you put it on fresh bread and add some green capsicum!!

[frozenthunderbolt]

Currying it is good to. my fav is fryed with bacon onions apple and rosemary though

[Jack]

Gidday

Liver is the best source of vitamin B12 as well as most trace ellements so should be regular part of the diet.

[JustinFun]

OH happened to be wandering by a field a month or so back and came upon a home kill butcher killing 2 cows. OH gets talking to said butcher and says how kiwis don't eat liver, - oh would you like it says butcher, yes says OH, so now still stuck in the freezer is the sliced entire liver of a cow.
now i like it it in gravy, or stir fried with onions,

what else can you do with it?

Here;s my favourite way of cooking liver (I really miss it now that my wife's a vegetarian!) - it works fine with Ox liver, so it should be good for just about any other kind.

Ingredients:
Liver
Onion, sliced
Flour
Button Mushrooms or sliced mushrooms (about the same by volume as the liver)
Bacon (say 1 rasher per person), cut into small pieces
stock or white wine
Seasoning (pepper and mixed herbs)

Method:
Slice liver to about 1cm thick. If the liver is large, cut slices in half so they're not more than 5cm long. Roll/ toss the liver in seasoned flour (this can be a bit messy).

Fry the onion for a couple of minutes then add the liver and bacon. Add a splash of stock or wine if things get too dry or sticky.
After another couple of minutes add the mushrooms, cook for 5 minutes then add a good sloosh of wine or stock. Stir vigorously to get all the flour off the pan and make a really nice sauce, and cook a little longer if needed (but I like to keep the liver tender and not overcook anything).

Serve with rice and spring greens or something similar. Real comfort food.

[yugogypsy]

Instead of a splash of wine, try a cup of coffee, cover and cook a few minutes and then thicken the gravy.
Lois