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Creating an sql file for Liver and bacon pate 2020122412
INSERT INTO `recipein` SET icode="2020122412", amount="6.00", unit="", ingredient="rashers streaky bacon", comment="";
INSERT INTO `recipeme` SET rcode="2020122412", cat1="Meats", cat2="uk", recipetitle="Liver and bacon pate", serves="8", thistime="01:25:00", method="6 rashers streaky bacon
225g. pig`s liver 8 oz. fat bacon 1 clove garlic
1 large onion
55g. butter
salt and pepper
3 bay leaves
For the sauce:
0.25 litre milk
2 blades mace
1 bay leaf
2-3 peppercorns
25g. butter
25g. flour
Remove rinds from streaky bacon and stretch on a board with the back of a knife. Lay rashers of bacon at the bottom and round the sides of a greased terrine or straight sided dish. Fry liver, de-rinded fat bacon, garlic and roughly chopped onion in butter for 10 minutes. Mince or put into a blender.
Put milk for sauce into a pan with mace, bay leaf and peppercorns. Bring very slowly to the boil, leave to stand for 10 minutes, then strain. Melt butter in pan, add flour and cook for 1 minute. Remove from heat and gradually stir in milk. Return to heat and bring to the boil, stirring all the time until sauce bubbles and thickens. Add to liver mixture and blend well. Season to taste.
Turn into prepared dish and top with bay leaves. Cover with foil and lid. Stand in a roasting tin of hot water and bake for 1 hour. Allow to become quite cold. Serve with toast.", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-liverandbaconpate.jpg", entered="2020-12-24", lastupdate="2020-12-24";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05