Post by rivergirl on Feb 7, 2013 20:21:41 GMT
Not really a WFO recipe but I made this yesterday and thoroughly enjoyed it! It's quite a list of ingredients but not difficult to make.
200 grams sliced chicken livers
500 grams minced pork
175 grams finely chopped pigs liver
1 onion finely chopped
Ten chopped prunes ( optional)
4 tablespoon brandy
25 grams butter
6 crushed garlic cloves
1 teaspoon allspice
1/2 teaspoon grated nutmeg
Sea salt
Black pepper ( I used loads)
Streaky bacon or pancetta to line the tin
Pour the brandy over the chicken livers and marinate for a few hours .
Sauté the onions until soft in the butter
Mix all ingredients except butter and chicken livers.
If you want to test for seasoning fry up a little of the mix and adjust to taste.
Line tin with bacon and put
Half the Mixture in then the chicken livers season with s and p and add the rest of the mix. Cover with remaining bacon and put in a Bain Marie . With water half way up the tin. Cover with butter grease proof and cook for 1 1/2 hours at gas 4 or 180 c.
Or until until the juices run clear.
Leave to cool and refrigerate ( it's better the next day)
I served it with a salad and red onion marmalade.
200 grams sliced chicken livers
500 grams minced pork
175 grams finely chopped pigs liver
1 onion finely chopped
Ten chopped prunes ( optional)
4 tablespoon brandy
25 grams butter
6 crushed garlic cloves
1 teaspoon allspice
1/2 teaspoon grated nutmeg
Sea salt
Black pepper ( I used loads)
Streaky bacon or pancetta to line the tin
Pour the brandy over the chicken livers and marinate for a few hours .
Sauté the onions until soft in the butter
Mix all ingredients except butter and chicken livers.
If you want to test for seasoning fry up a little of the mix and adjust to taste.
Line tin with bacon and put
Half the Mixture in then the chicken livers season with s and p and add the rest of the mix. Cover with remaining bacon and put in a Bain Marie . With water half way up the tin. Cover with butter grease proof and cook for 1 1/2 hours at gas 4 or 180 c.
Or until until the juices run clear.
Leave to cool and refrigerate ( it's better the next day)
I served it with a salad and red onion marmalade.
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