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Comments: |
This spread tastes even better when prepared one day before serving and refrigerated overnight.
Serve this spread along with crusty rolls, toasts or pita bread strips, along with a fresh salad or fruits.
Either serve this spread as a snack or as a meal, along with a variety of fruits slices or raw vegetables strips.
This spread will not keep for more than 2 days, refrigerated; it can also be frozen, into tiny sterilized containers, such as ice cube trays.
Serve this spread to 8 months or older babies, onto buttered bread slices, toasts or pita bread strips.
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- 5 tablespoons [75 g] butter or margarine
- 1 pound [454 g] lamb liver, finely chopped by hand
- 3 1/2 ounces [100 g] rind removed back bacon slices, finely chopped by hand
- 1 small onion, chopped
- Ground black pepper
- Just a hint dried mixed fine herbs
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- Preheat oven to 350°F [180°C].
- Melt butter or margarine into a casserole until hot.
- Brown together chopped lamb liver, back bacon and onion for 5 to 6 minutes, stirring.
- Puree mixture into a food processor or press mixture through a fine sieve, to get a smooth puree.
- Pepper puree, then mix in dried mixed fine herbs.
- Puree mixture into food processor or press mixture through fine sieve once more.
- Spoon mixture into a oven-safe dish; cover dish with al foil.
- Arrange dish into a metal roasting pan; pour some cold water into roasting pan.
- Transfer into preheated oven, for 40 minutes.
- Leave to cool completely, then refrigerate or freeze.
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