YourUniverse
Member
Nice, would you be interested in making a thread about this? You saidnyoure a good cook, recipes like this are really useful to me at leastOh that should taste nice and mild then. You could make some really tasty liver pate, fry some onions (a lot of onions) in butter till golden, then deglaze the pan with some wine or brandy, set the onions aside, then cook the liver slices in the same pan with butter, salt and pepper, until golden and crispy, but not rubbery (i.e. overcooked inside). Then you can cut the liver slices into small pieces, and add it and the onion to a blender, add some cream, and fresh chives maybe, and blend it all until creamy and smooth. Then just pour it into a glass container in let solidify in the fridge for 3-4hrs.
I promise, it can be very tasty on a piece of sourdough bread or cracker, and you can eat a little each day (which is the ideal with liver I think)