How to make a Liver type spread

I've tried to search for a receipe for making a lambs liver spread for
toast, but as yet have found nothing.

Rather like a pate, but something more simple to make. Does anyone have
any suggestions on how to make such a spread please?

On Nov 7, 1:30*pm, "sam coleridge" <invalidto...@mail.invalid> wrote:
> I've tried to search for a receipe for making a lambs liver spread for
> toast, but as yet have found nothing.
>
> Rather like a pate, but something more simple to make. * Does anyone have
> any suggestions on how to make such a spread please?
Sam,
This is a really good spread just like it is (with chicken livers and
"braunschweiger/liverwurst") but you could easily adapt it by using 28
oz (+/-) lamb liver. It comes from a restaurant in Mandan, ND and
they've been famous for this (on their relish trays which are
presented and passed at every dinner table) for well over 40 years
Don't ask how I got the recipe - I'd have to shoot you!)
..
"Seven Seas" Pate
From the Captain's Table in the Seven Seas Best Western in Mandan ND

1 lb braunschweiger at room temperature (Oscar Meyer is best.)
12 oz chicken livers
2TB butter 2 TB olive oil
1/2 cup finely grated onion
Kosher salt
fresh ground pepper
(I add a teaspoon of dried basil)
Cook trimmed chicken livers in oil & butter but do not overcook and do
not drain. Puree in food processor or with stick blender in deep bowl.
Add braunschweiger (in chunks) and continue to process or beat with
electric mixer. Mix in onions and basil and season with salt and
pepper. Refrigerate till serving time. Suggest serving with cocktail
pumpernickel or caraway rye or crackers.

This one is from my friend Donna Barbie (not kidding!) and it's kind
of like very classy (and unkosher) chopped liver.

Donna's Pate
1/2 lb fresh mushrooms
4 Tbsp butter and 1/2 cup butter
2/3 cup red wine
1 large clove garlic
1 lb chicken livers (lamb liver)
1/4 tsp rosemary, basil OR thyme
1/4 tsp dill weed
Saute and simmer all in skillet, covered, 10 minutes. Uncover and cook
down till liquid is almost gone. Process at room temperature and add
1/2 lb softened butter. Taste and adjust seasoning (especially salt).
Pack in a mold/bowl/container and chill. Thin with cream if
necessary.

Happy Liver!
Lynn in Fargo

In article <hd4hs8$8g6$1@news.eternal-september.org>,
"sam coleridge" <invalidtotal@mail.invalid> wrote:

> I've tried to search for a receipe for making a lambs liver spread for
> toast, but as yet have found nothing.
>
> Rather like a pate, but something more simple to make. Does anyone have
> any suggestions on how to make such a spread please?

Yes! This is a liverwurst recipe I made using the book by Rytek Kutas
and it turned out to be delicious. I pre-cooked the liver then ran it
thru the meat grinder after cutting it into 2" chunks and spicing it:

1/8 Tbs. salt
1/4 Tbs. onion powder
1/5th packet Splenda
1/4 Tbs. Ground White Pepper
1/4 tsp. rubbed or ground Sage
1/4 tsp. Marjoram
1/4 tsp. Nutmeg
1/8 tsp. fresh fine grated Ginger root
1/4 tsp. Allspice

The recipe is per 1lb. of liver or meat.

I plan to make more Liverwurst later tonight, but imho the recipe did
not quite have the texture I wanted. I bought a bunch of chicken hearts
and chicken liver yesterday to make it and plan to mix them 50/50 and
grind it raw this time instead of cooked. Once it goes into casings,
I'm going to steam cook it and just be careful not to pack it too
tightly as I don't want the casings splitting.

To make a pate', you are going to want to add fat to make it softer and
more spreadable. I'd recommend butter personally...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article
<60f172c2-76f3-4a8e-a7b8-5620b3037811@n35g2000yqm.googlegroups.com>,
Lynn from Fargo <lynngiff@i29.net> wrote:

> This one is from my friend Donna Barbie (not kidding!) and it's kind
> of like very classy (and unkosher) chopped liver.
>
> Donna's Pate
> 1/2 lb fresh mushrooms
> 4 Tbsp butter and 1/2 cup butter
> 2/3 cup red wine
> 1 large clove garlic
> 1 lb chicken livers (lamb liver)
> 1/4 tsp rosemary, basil OR thyme
> 1/4 tsp dill weed
> Saute and simmer all in skillet, covered, 10 minutes. Uncover and cook
> down till liquid is almost gone. Process at room temperature and add
> 1/2 lb softened butter. Taste and adjust seasoning (especially salt).
> Pack in a mold/bowl/container and chill. Thin with cream if
> necessary.
>
> Happy Liver!
> Lynn in Fargo

Ooh that sounds good! :-)
I'm going to have to start trying mushrooms in my various sausage
recipes. I'm saving this one!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com