Liver with Apples and Bacon / Lever med Epler og Bacon

A dinner recipe found in “Gode, Gamle Oppskrifter” (Good,
Old-fashiond Recipes) in the “Ingrids Beste” (Ingrid’s Best) series published by Gyldendal in 1991

Liver with Apples and Bacon / Lever med Epler og Bacon

Beef and lamb liver is well suited for this dish. Lamb liver may have a slightly drier texture than beef’s, but many people still like lamb liver the best. Do not fry the liver slices for too long. They should be pink and soft in the center. If you’re fond of onions you can cut an onion in slices and fry them in butter or margarine before placing them on top of the liver slices.

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Faggots With Onion Gravy / Faggots Med Løksaus

A traditional British dinner recipe found on BBCgoodfood
Faggots With Onion Gravy / Faggots Med Løksaus

Just to clearify: Faggots are a traditional dish in the UK, especially South and Mid Wales and the Midlands of England. It is made from meat off-cuts and offal, especially pork. A faggot is traditionally made from pig’s heart, liver and fatty belly meat or bacon minced together, with herbs added for flavouring and sometimes bread crumbs.

Faggots originated as a traditional cheap food of ordinary country people in Western England, particularly west Wiltshire and the West Midlands. Their popularity spread from there, especially to South Wales in the mid-nineteenth century, when many agricultural workers left the land to work in the rapidly expanding industry and mines of that area.

Faggots are also known as “ducks” in the Yorkshire, Lincolnshire and Lancashire, often as “Savoury Ducks”. The first use of the term in print was in the Manchester Courier and Lancashire General Advertiser on Saturday June 3  1843, a news report of a gluttonous man who ate twenty of them.

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Pâté de Campagne – French Pâté / Fransk Postei

A classic French pâté recipe found in “Berømte Retter”
(Famoud Dishes) published by
Ernst G Mortensens Forlag in 1970

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The principle of a French pâtés – a mixture of meat (or fish), herbs, lard, wine etc., cooked in a casserole dish or in a puff pastry – was launched in France as early as the Middle Ages. The best and finest pâtés comes from South West France – Perigord and Armagnac. The trick to making a pâté consists in finding good harmony and balance between taste and aroma. A good pâté will not taste significantly of just one ingredient, but should be an aromatic, indefinable whole.

These pâtés are always eaten cold, it makes the favours come together the best. A pâté should preferably be made the day before it is to be served. It can be stored for up to one week in the refrigerator and served as an appetizer, an evening meal or as sandwich spread.

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The Christmas Recipes – Part 19

The Christmas Recipes – Part 19

 

Cherry & Walnut Cookies / Kirsebær & Valnøtt Kaker

Cherry & Walnut Cookies /
Kirsebær & Valnøtt Kaker

Small Chicken Pâtés / Små Kyllingposteier

Small Chicken Pâtés / Små Kyllingposteier

The Christmas Recipes – Part 12

The Christmas Recipes – Part 12

Chicken Liver Pate / Kyllingleverpaté
Chicken Liver Pate / Kyllingleverpaté

Cinnamon Sticks / Kanelpinner
Cinnamon Sticks / Kanelpinner

Swiss Liver and Bacon Brochettes / Sveitsiske Lever og Bacon Brochetter

A nice lunch or filling starter recipe found in
“Robert Carrier’s Kitchen Cook Book”
published in 1980
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Robert Carrier McMahon, OBE (Tarrytown, New York, November 10, 1923 – France, June 27, 2006), usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984, and then from 1994 until his death.

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Luxury Chicken / Luksuskylling

A swell chicken recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979
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Chicken is very suitable for casseroles. The meat is lean and mild and lends itself greatly for a large diversity of flavorings.

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Fine Liver Pâté / Fin Leverpostei

A recipe from “Kalv- og Oksekjøtt” (Veal and Beef)
published by Hjemmets Kokebokklubb in 1979
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traditional badge2This pâté makes a delicious evening meal served with crispy bacon, pickled gherkins and beets, roasted onions and a mushroom salad with paprika, parsley, oil/vinegar marinade and baguettes or wholemeal bread.

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In Context:
Liver pâté has been staple sandwich spread for children here in Norway since long before I was a kid back in the fifties and sixties and ads for the different commercially produced pâtés are blatantly geared towards children and their parents, claiming liver pâté keeps the children fit and makes them strong. The oldest product has even for decades had a picture of a child on the lid on their tins.

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I’m a good example that this kind of advertising works, I still greatly enjoy a sanwich spread with the same liver pâté I ate as a child (the one pictured here). Of course with pickled gherkins or beets as my mother would make them back then. There are a lot of good memories in good food – Ted  😉

Chicken Liver With Scrambled Eggs / Kyllinglever Med Eggerøre

A recipe from “The Betty Crocker Recipe Card Library” published in 1972

Eggs - Chicken Lives With Scrambled Eggs C

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See this and lots other delicious recipes here:
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Eat Healthy And Well All Week – Day 7 – Liver With Baked Beetroot / Lever Med Ovnsbakte Rødbeter

A recipe from “Hverdagsmat” (Everyday Food) published by Hjemmets Kokebok Klubb in 1979

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“Hverdagsmat” feature a full week’s dinner menu of healthy and nice tasting food and this week I’ll post one each day – Ted

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Crostini Alla Fiorentina – Toast With Chicken Livers – Italy

A recipe from “Italiensk kjøkken på sitt beste” (Italian kitchen at it’s best) published by a book club in 1977Toast me kyllinglever post

These small croutons are great whether you serve them as an appetizer or as a small hot dish. If you are not used to sage, one should use it sparingly!

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Pâté De Foie De Volaille Colmarien – Chicken Liver Pate From Colmar

A recipe from “Fransk kjøkken på sitt beste” (French kitchen at it’s best) published by a book club in 1977kyllingleverpostei fra Colmar_post

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