| Author |
Message |
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
 Posted: Wed Nov 08, 2006 10:28 pm Post subject: |
 |
|
| a canada with cranberries and american indian rice.......fit for royals |
|
| Back to top |
|
 |
Spana
Joined: 30 Apr 2005
Posts: 2220
Location: North Cornwall
|
| Posted: Wed Nov 08, 2006 10:31 pm Post subject: |
|
|
We always had pigs liver and kidneys when I was small as they were cheaper than lambs. People dont seem to eat them anymore.
Give the Muntjack liver a go and tell us what its like, it might be nice if from a young one. |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Wed Nov 08, 2006 10:53 pm Post subject: |
|
|
| i do and prefer them to lambs more flavour |
|
| Back to top |
|
|
Spana
Joined: 30 Apr 2005
Posts: 2220
Location: North Cornwall
|
| Posted: Wed Nov 08, 2006 11:26 pm Post subject: |
|
|
Mojo, do you remember when you could buy a lovely big pork chop with the kidney in, drool drool, perhaps you still can in France  |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Nov 09, 2006 10:29 am Post subject: |
|
|
| funny enough .........if you ask a french butcher he will cut meat to suit you so kidop(our word) are a quite regular buy also old favorites like pork cheeks and oxtail |
|
| Back to top |
|
|
Gilly C
Joined: 22 Jun 2006
Posts: 2606
Location: South Cumbria
|
| Posted: Thu Nov 09, 2006 1:24 pm Post subject: |
|
|
| I made oxtail stew yesteday ready for dinner tonight complete with lentils and pearl barley and carrotts and leeks from the garden just need to make the dumplings now and cook in the oven so brown and crunchy, mmm my mouth is watering ! |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Nov 09, 2006 4:05 pm Post subject: |
|
|
| dont foget to add dried herbs to the dumplings also fresh mint in them is nice |
|
| Back to top |
|
|
Gilly C
Joined: 22 Jun 2006
Posts: 2606
Location: South Cumbria
|
| Posted: Thu Nov 09, 2006 4:23 pm Post subject: |
|
|
| always put herbs de provence in never tried mint though:) |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Nov 09, 2006 4:28 pm Post subject: |
|
|
| boquet garni powder/thyme/pinch curry powder/rub the dumpling bowl with cut gralic.................lots of opions ......sometimes for fun i do tiny dumpers in lots of differant additions.........nice |
|
| Back to top |
|
|
Gilly C
Joined: 22 Jun 2006
Posts: 2606
Location: South Cumbria
|
| Posted: Thu Nov 09, 2006 4:36 pm Post subject: |
|
|
| mmmmmmm sounds good |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Nov 09, 2006 5:16 pm Post subject: |
|
|
| another trick is to soak the dried herbs in a pint of water overnite strain and make gravy |
|
| Back to top |
|
|
Itsybitsy
Joined: 11 Feb 2006
Posts: 1433
Location: Leicestershire
|
| Posted: Thu Nov 09, 2006 6:29 pm Post subject: |
|
|
| Old Man of the 80's wrote: | | Itsy, I've got a muntjack liver in the freezer if you might be interested. Got a pigs liver as well. Any good pate suggestions that might combine the both? |
I can give you my pate recipe if you like, it's a shame to mix the two livers, Muntjack should weigh enough to make a decent amount of pate on it's own and course there's nothing wrong with pork liver pate anyway.
Here's my recipe:-
Liver of your choice, weigh it and see what you've got
Fat pork - by this I mean something good and fatty like the rough end of belly but you don't want pork fat, you want a bit of meat with it, and you want a lesser amount, so if you've got say 2lbs liver you want about a pound and a quarter of fat pork.
Garlic
Thyme
Salt & Pepper
Optional extras are cream and brandy
For equipment you could do with a food processor and also a mouli but that's only if you already have one. A good heavy duty wide saucepan or saute pan and a dish for the pate and a roasting tin to use as a bain marie.
If you have a mouli just roughly cut up the liver and pork, if you don't then you will have to trim all the tubes etc out of the liver (- there's nothing worse than biting on a lump of vein!) Start to fry the fat pork, if you start with a low heat enough fat will come out of it to not need any extra, add the liver,garlic & thyme & some seasoning. Fry till nicely browned and the liver is well on the way to being done (about 10 mins). Now put it all through the processor and then through the mouli if you have one, put it all in a bowl and check the seasoning, if it seems a bit dry you can moisten it with the brandy or cream or water. Put it into your dish/es and stand in the roasting tin, surround with water and bake in a moderate oven, half an hour or so - it'll be browned on top.
If you don't want to do all that yourself I'll share it 50/50 and it will come back to you as pate, I've got loads of fat pork in my freezer.
Itsybitsy |
|
| Back to top |
|
|
milkmaid
Joined: 19 Apr 2005
Posts: 7345
Location: isle of lewis
|
| Posted: Thu Nov 09, 2006 7:46 pm Post subject: |
|
|
that sounds nice and easy i wanted to make some for christmas  |
|
| Back to top |
|
|
mojo
Joined: 13 Apr 2005
Posts: 10872
Location: GLENAY north deux sevre FRANCE
|
| Posted: Thu Nov 09, 2006 7:50 pm Post subject: |
|
|
| mmmmmmmmmmmmmmmmm smells good already |
|
| Back to top |
|
|
Old Man of the 80's
Joined: 22 Apr 2006
Posts: 308
Location: Wittering, UK
|
| Posted: Thu Nov 09, 2006 10:22 pm Post subject: |
|
|
Another thing to try and get done this weekend. Am away for another month starting monday so am trying to get everything done before I go.
Grrrr, Christmas, that reminds me I must get the pudding made this weekend! |
|
| Back to top |
|
|
|
FAQ
Search
Register
Log in
