Thursday, 20 December 2012

The last porky tales - part 5: Liver for beginners

And that includes me, as I was a liver novice. However when confronted with 4kg of fresh liver you just have to dig in - or rather dig out your Hugh F-W Meat book or Pig in  Day DVD and get creative.

First I should point out that I got the liver and other offal on processing day (the day the piggies were "dispatched"), so the liver was super super fresh. One liver I vacuum-sealed and put in the freezer for later. The other I used to make pate and liver, bacon and onion.

Pate-in-pictures below, more or less following Hugh's recipe here. I used prosciutto rather than bacon as there was no decent streaky bacon to be had nearby.

And this is the liver, bacon and onion I made for Jerry. I can't say it will ever be my favourite dish, but it was quite tasty, and Jerry said it was the best liver "ever".
Thanks piggies!

No comments:

Related Posts Plugin for WordPress, Blogger...