Liver Pate
No Count
This recipe serves 6 - 8 people and will keep for a week in the fridge.
12oz pork liver
8oz lean pork
salt, to taste
black pepper, to taste
½teaspoon grated nutmeg
2 cloves garlic, crushed
1 onion chopped
Directions:
Simmer the pork liver in one pan and pork, onion and garlic separately until tender. Reserve cooking liquid from pork . Cool, cut both meats in small pieces and put through medium or fine blade of food chopper. Combine ground liver and pork, adding 1-1/2 teaspoons salt, 1 teaspoon black pepper, and nutmeg. Mix thoroughly, taste and adjust seasonings. Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.
Pack mixture firmly into a foil-lined loaf pan. Cover surface of meat with greaseproof paperor foil and bake at 350 degrees F. for 1/2 hour. Cool to room temperature, then refrigerate for at least 24 hours to develop flavour
This recipe serves 6 - 8 people and will keep for a week in the fridge.
12oz pork liver
8oz lean pork
salt, to taste
black pepper, to taste
½teaspoon grated nutmeg
2 cloves garlic, crushed
1 onion chopped
Directions:
Simmer the pork liver in one pan and pork, onion and garlic separately until tender. Reserve cooking liquid from pork . Cool, cut both meats in small pieces and put through medium or fine blade of food chopper. Combine ground liver and pork, adding 1-1/2 teaspoons salt, 1 teaspoon black pepper, and nutmeg. Mix thoroughly, taste and adjust seasonings. Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.
Pack mixture firmly into a foil-lined loaf pan. Cover surface of meat with greaseproof paperor foil and bake at 350 degrees F. for 1/2 hour. Cool to room temperature, then refrigerate for at least 24 hours to develop flavour
