Chicken livers

Just for you Rob, dont tell anyone

Robmac said:
Had some of these last night along with a Venison burger, first time I've had Chicken livers in years.

They make a quick easy meal, very tasty with bacon and fried onions, maybe a touch of mustard or even Balsamic vinegar. :tongue:

They are also very good for you as well as being cheap (until the TV chef's decide they are a delicacy).
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We are also great fans of chicken liver pate, we like the coarse chunky version.

Our recipe is;

1 pack of chicken livers (fresh or frozen from any supermarket)
1 large onion
2-3 cloves of garlic
1 jar of Duck fat
black pepper
slices of toast (we prefer sowerdough)

Method;
Peel and thinly slice the onion and the garlic and cook in the duck fat until soft, then remove and keep for later.
Cut livers into quaters and cook in the same duck fat until light brown, dont over cook and dont salt, then add the onion and garlic.
Season with black pepper and cook further till still soft.
Pour into a suitable butter/pate/ramakin dish to set, ensure sufficient duck fat to cover the livers, and place in the fridge.
When set serve with hot toast lightly salt with sea salt.

Bon Appetit:tongue::tongue:
 
loulou said:
...and what's happened to the bag of giblets, which used to contain hearts and sometimes gizzards and the neck, all very tasty? :tongue:
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How true

When I was working in the Dordogne a popular dish was a Perigord Salad ,,,,complete with gesiers and walnuts ,,,Guests often asked what were the gesiers delicious ...strange reactions when you told them ducks gizzard !!

Duck is really underused /estimated in the UK ...beautiful meat.

Personally I don't go for fillet steak prefer a t bone with fat adds flavour 101 ways by itself and the juices added to a sauce and no where near the price ,,,if you can find it , a butcher will accommodate sometimes the co op a flat blade steak is classed as a cheap cut wonderful to use

Channa
 
things disapear because the public dont buy them .
things like sweet breads etc .
things people dont buy get used either in processed foods or sold to the pet food market.
even things like suet fresh suet can be hard to get these days .
breast of lamb etc . folk stopped buying it .
the buying public have alot to answer to. easy say its supermarkets etc .
but they will sell anything the customer buys . if it doesnt sell ,best stop trying to sell it .
amazes me i was in lidl today and shoulder of pork joints have dropped to 2.49 a kg . yet folk still buy shoulder of pork steaks at 5.35 a kg .
i say to them get the joint you can slice it and get 10 -12 slices for what your paying for 4 slices . but they say its difficult to slice .
its fresh not frozen.
 
channa said:
How true

When I was working in the Dordogne a popular dish was a Perigord Salad ,,,,complete with gesiers and walnuts ,,,Guests often asked what were the gesiers delicious ...strange reactions when you told them ducks gizzard !!

Duck is really underused /estimated in the UK ...beautiful meat.

Personally I don't go for fillet steak prefer a t bone with fat adds flavour 101 ways by itself and the juices added to a sauce and no where near the price ,,,if you can find it , a butcher will accommodate sometimes the co op a flat blade steak is classed as a cheap cut wonderful to use

Channa
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Rump steak is one of my favourite cuts. Lots of flavour.

I agree about the Duck. Probably my favourite meat altogether, and a duck breast cooked until the skin is crisp but the meat is pinkish is out of this world.
 
homeless folk find a string loop on a length of bamboo cane an excellent way of providing fresh duck for the table . so i've heard
and pigeons will follow a trail of crumbs right into a zip-up holdall i've also heard .
haven't seen a pigeon hanging in a butchers for years
 
vwalan said:
........breast of lamb etc . folk stopped buying it .
the buying public have alot to answer to. easy say its supermarkets etc .
but they will sell anything the customer buys . if it doesnt sell ,best stop trying to sell it .
amazes me i was in lidl today and shoulder of pork joints have dropped to 2.49 a kg . yet folk still buy shoulder of pork steaks at 5.35 a kg .
i say to them get the joint you can slice it and get 10 -12 slices for what your paying for 4 slices . but they say its difficult to slice .
its fresh not frozen.
Click to expand...

We have found breast of lamb in Tesco recently, lovely.

I also agree about buying the joints and slicing them yourself. We buy the majority of our meat from Smithfields in London and cut it up ourselves. Works out much cheaper and is better quality. We've usually got a rump joint cut up in the freezer, as well as a chuck roll for stews. Last time we also bought a silverside joint to make salt beef. :tongue:

Hogget is always cheap just after christmas for some reason as is mutton occasionally.

Have you sensed I'm a bit of a carnivore?
 
Robmac said:
Rump steak is one of my favourite cuts. Lots of flavour.

I agree about the Duck. Probably my favourite meat altogether, and a duck breast cooked until the skin is crisp but the meat is pinkish is out of this world.
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i like pork.
i think when working in the meat trade pork can go off a bit quicker so its the butchers take home meat.
my favourite is spare rib of pork. mind keep eyes open on the shoulder of pork shelves it gets classed as shoulder these day.
shoulder of lamb was another thing we used to get for home . when working in one of the big hotel suppliers they never wanted shoulder of lamb so it was always cheap . lovely boned , rolled and roasted .
 
vwalan said:
i like pork.
i think when working in the meat trade pork can go off a bit quicker so its the butchers take home meat.
my favourite is spare rib of pork. mind keep eyes open on the shoulder of pork shelves it gets classed as shoulder these day.
shoulder of lamb was another thing we used to get for home . when working in one of the big hotel suppliers they never wanted shoulder of lamb so it was always cheap . lovely boned , rolled and roasted .
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We get a huge joint of belly pork from the meat market, and there are always a few ribs attached at the end of it, masses of meat.

However, the best ribs we get are from an American friend who gets them from the American air base nearby, (he's an ex serviceman). I don't know where they source them, but they are delicious.
 
out for a meal tonight in portugal paul & lee been banging on about black pork apparently an iberian speciality and it’s on the menu tonight will have to give it a try
 
black pork . porco preto, is free-range pork from the Alentejo and very tasty too, but look out for wild boar , javali selvagem, even better , usually found in hunter's cafes a bit further back from the coast . you can get black pork at most butchers
 
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