Preheat oven to 180°C
8oz Pigs Liver
4ozs Streaky Bacon
1 large Onion chopped
1 teaspoon Lemon Juice
1tablespoon Chicken Stock
Salt & Pepper
1tblsp Brandy or Sherry
Melt the butter and fry the liver, bacon and onion until tender. Put in food processor with the liquids and seasoning and blend until smooth. Grease an ovenproof dish and pour in the pâté mixture. Stand the dish in a container with an inch of water. Bake in a pre-heated oven for about 1 hour.
Mm! I have to say that without reading the tutle (how many times have I told pupils to read the WHOLE problem?) I thought we were in for Liver and bacon…but the pate will do just fine…thin slices of tasted whole meal bread or Hovis….a glass of beer,cider or a big gutsy red wine..
You’ve scored a gold again methinks. Right on target! Thanks.
Magpie I have added the title ‘Mothers Pâté’ above. Melba toast, crusty bread or nice savoury biscuits are all good with Pâté. In summer I like a chunk of it with a plated salad and a glass of wine.
Here I am! Grannymar
Oh, no!!! I don’t like anything made with liver…Eeew!
My mother used to force me to eat fried liver when I was young and innocent and I’ve never got over my dislike of it…sorry!
No Grannymar treat ’til next week 🙁
I love liver…… Calve’s liver with butter and sage…mm! or lamb’s liver and liver and bacon fried or casseroled. But I also love kidleys. Can’t bring myself to eat tripe though……
I predicted very few comments today when I saw the word Liver…
Steph ~ I did wonder about this one, but wanted to give a wide variety of items over the weeks. Next week will make up for it if you have a sweet tooth.
Magpie ~ I like Lamb’s Liver with bacon and onions.
Grannymar – don’t mind me – you’re quite right to vary the recipes so that there’s something to suit everyone’s taste.
Now I’m really going to make your mouth water…
This evening on the way home, I bought some huge crab claws just fresh out of the sea a few hours earlier. Crab meat is a real favourite in this house!
I had some left-over cream from entertaining at the weekend so threw together a dish of garlicky Gratin dauphinois. While this was in the oven, I cooked the crab claws (15 mins) and made up a simple crab salad and then for the final touch, I dashed out to the garden (in the rain) to pick some ‘purple sprouting’ which was lightly steamed moments before serving…..heaven!
And now I’m looking forward to next Monday’s ‘surprise’ from Grannymar 😀
Steph that menu sounds delightful. You can send me a dish of the crab salad minus the garlicky Gratin dauphinois! Blame the cream.
I know I have cream & booze in my recipes but I have to make adjustments for personal consumption.
Finally . . something savoury! I don’t have a sweet tooth. I might replace the pig’s livers with chicken liver’s if that’s alright with you?
Baino I do have another Pâté recipe using chicken livers. I will post it in a few weeks time for you.
Go ahead with the chicken livers in this one and let us know how it turns out.
What is it about you people? you just know how to make a chap salivate!
No No NO, sorry – no liver allowed here!
There seems to be no half measures when you come to liver, people like or loathe it. I suppose it depends on how it was presented in childhood.
No more awful offal from now on so. 😆
I used to love liver until one day I cut a slice and disovered a tube :/
Since then I can’t eat whole chunks of the stuff, but absolutely adore pate, especialy with chutney or blueberry jam. I’ve never tried making it myself though, but I will now!
K8 the tubes can be off putting. Fish bones have that effect on me. Large bones are grand, it’s the fine hairy ones make me down tools.
Pingback: Grannymar » Food Monday ~ Christmas recipes ~ revisited