LIVER PUDDING RECIPES RECIPES
PAN COOKED LAMBS LIVER AND ONIONS | RECIPE | SIMPLY BEEF ...
Pan Cooked Lambs Liver and Onions
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Heat the butter in a large frying pan. Add the onion, bacon lardons, garlic and thyme. Cook for 2-3 minutes.Season the flour with salt and black pepper and coat the liver.Add the liver to the pan and brown for about 5 minutes. Add the vinegar and water mixed with the gravy granules and bring to the boil.Serve with parsnip mash and seasonal vegetables.
Nutrition Facts : Calories 378, FatContent 20.799999, SaturatedFatContent 9, CarbohydrateContent 18, SugarContent 5.6, FiberContent 2.4, ProteinContent 31, SodiumContent 3
CHOPPED LIVER RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories appetizer
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 5 cups
Number Of Ingredients 10
Steps:
- Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
- In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.
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- Preheat the oven to 130°C/gas mark 1. Rinse and drain the chicken livers well. Put the Madeira, port, shallots, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside. In a blender, purée the raw livers with the reduced alcohol and flavourings.Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with the salt and pepper. To mould the parfait, line the base of the terrine with greaseproof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of greaseproof paper and lay a piece of foil loosely over the top of the mould. Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for forty five minutes to one hour, until the terrine reaches 6770°C in the middle. Remove the terrine from the water bath and leave to cool for thirty minutes, then refrigerate for at least thirty minutes to chill.Kitchen Secrets
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