rascal
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[Mod.Edit: Recipe moved to new Recipe thread. All recipes should be posted as new threads so they are searchable (MG)]
I use a pot of livers approx 300g then I pull the stringy sinews between them to just leave the liver (messy, but worth it) cook in about 4 oz butter add cracked pepper ( I use lots)
Salt
Half teaspoon thyme
3 bay leaves.
3 garlic cloves
Slug of Cointreau ( or any liqueur)
100 ml cream. ( to suit, I like it creamy)
Cook livers til just cooked through. Put in a whizz and whizz until it's fine. Pour into ramekins. I add melted butter on top to seal it. Keeps for 10 days. I'm serving it again today.
I gave this recipe to a friend a year ago, she said it was nowhere like mine. She used minimum butter and no cream. Of course it's not like mine. Follow my way and it's good. I serve with cheeses and curried onions, gerkins/pickles. Any condiment.
Russ
I use a pot of livers approx 300g then I pull the stringy sinews between them to just leave the liver (messy, but worth it) cook in about 4 oz butter add cracked pepper ( I use lots)
Salt
Half teaspoon thyme
3 bay leaves.
3 garlic cloves
Slug of Cointreau ( or any liqueur)
100 ml cream. ( to suit, I like it creamy)
Cook livers til just cooked through. Put in a whizz and whizz until it's fine. Pour into ramekins. I add melted butter on top to seal it. Keeps for 10 days. I'm serving it again today.
I gave this recipe to a friend a year ago, she said it was nowhere like mine. She used minimum butter and no cream. Of course it's not like mine. Follow my way and it's good. I serve with cheeses and curried onions, gerkins/pickles. Any condiment.
Russ
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