There are so many good recipes for pate...mainly chicken or pork, but wouldn't beef/calves liver substitute just fine? Then just put out crusty bread and crackers...
I should also add that I've heard folks advise soaking the liver overnight in lemon water or milk to neutralize intense flavor. What say you, liver lovers? Err, maybe more like what say you, liver newbies?
True, Pegeen. But liver, especially from pastured animals, is one of the best sources for vitamin K2. One modest serving a week can combat fatigue. It's actually my goal in the New Year to start eating liver, so I really appreciate this thread. I plan to make pates and add liver to any dish utilizing ground meat as a way of introducing it to my family's palate.
It's really important not to overcook it. Properly cooked, it is succulent and juicy. Too much heat turns it into something resembling a leather shoe sole. As was mentioned before, be sure to buy calves liver for the best flavor. Beef liver can be pretty strong.
The liver needs to be as fresh as possible. If you can, use calve's liver (I'm sure I'll hear from PETA about that). Onions, definitely. Cooked, liver is very rich but not "gross". Smaller portions might be in order for that reason.
liver in general goes brilliantly with apples.
my mum did a really simple veal liver I even liked as a kid.
turn the cut pieces of liver in flour and fry them in a pan together with apples and onions.
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my mum did a really simple veal liver I even liked as a kid.
turn the cut pieces of liver in flour and fry them in a pan together with apples and onions.