Monday, 10 December 2012

Pour a bottle of half decent red wine in a saucepan, add a glug of brandy, a slurp of honey, add an orange, sliced, a cinnamon stick, 6 cloves and a star anice and heat gently.

Spread a little luxury on some toast and served with mulled wine. What better way to celebrate the lighting of our Advent candles. My apologies; late again with my post. Great day at Abergavenny christmas food and drink fair. Tutored tasting went well. Bought lots of charcuterie, chocolates and other goodies for presents, ready for Christmas. Then had a delicious late lunch at the Hardwick - The Terrys certainly know how to train their girls - beautiful service! Back to the recipe now.....

Luxurious Venetian Liver Crostini

1 tablespoon of olive oil

15g butter

200g onion, finely sliced

2 tablespoon flat leaf parsley or marjoram, finely chopped

250g thinly sliced calves liver, or half quantities of lambs liver and half chicken livers

50-100ml hot stock

Salt and pepper

1 baguette cut into slices 1 cm thick

Extra salt

2 extra tablespoons parsley or marjoram, finely chopped

Caper berries or gherkins for serving

Heat the oil and butter in a heavy based saucepan over low heat. Add the finely sliced onion and parsley, stir and cover. Cook slowly for fifty minutes, adding a little water from time to time to prevent burning.
Cut the liver into slivers roughly the size of dominoes. When the onion is very soft, increase the heat and add the liver, turning it quickly to seal, add the stock and simmer for 2 or 3 minutes. Add plenty of seasoning and taste. Stir well.
Stain off any excess liquor. Transfer the liver and onion to a board or food processor and chop into grain size pieces with a knife and serve on tartine of crusty buttered bread or crostini topped with a little parsley or marjoram.

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