This was a good base recipe and technique to work from. There are a few simple changes that can be implemented to improve the recipe as is (ie: simmer in chicken stock instead of water), my highly adapted recipe is as follows.
I soaked a pound of beef liver in milk for an hour, while I simmered homemade chicken stock with the sliced onions (which I had previously sautéed) and 10 pitted dates for about 30 minutes to develop the stock. I drained the milk and poached the liver until done.
After allowing the liver to come down to warm, I pureed it in my blendtec along with 1/2 c butter, a few tbsp single malt, about 5 of the boiled dates, a coupla tsp salt, 1 tsp pepper, 1 tsp dried sage, 1/4 tsp allspice and 1/4 tsp nutmeg. I omitted the raw chopped onion and didn't miss it, probably because I went to the trouble of infusing the stock before cooking the liver.
A very nice result. Try it out for yourself and see what you think!
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This was a good base recipe and technique to work from. There are a few simple changes that...