Liver

[Mountain_marc]

What's the consensus on liver these days? Good/Bad?

I made some homeade haggis with a slight variation and the only possibly unhealthy in it was the milk fed veal liver.


Yummy!!!

[RobLL]

I think the concensus of all 8 year olds carries weight - NO LIVER.

[Lost Dog]

disgusting and revolting, but fine and dandy. Eat up.

[Mountain_marc]

Man, toughen up buttercups!

[emartin10]

I'd like to keep mine, thanks.

E

[RacerBill]

Hey, use up the entire animal, right?

Congrats on whipping up your own haggis! Not everyone is cut out to take on some challenges...

[galya]

Find this interesting
http://www.westonaprice.org/men/vita...ybuilding.html

[Mountain_marc]

So I guess it's not too bad.

In case someone wants the recipe:

1 lb ground x-lean lamb
1/2 lb lamb liver (I used veal)
1/2 c water
1 small onion, coarsely chopped
1 large egg (Omega +)
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats,

Heat oven to 350-F. Spray a loaf pan with non-stick Olive oil spray.
In a blender, put the liver and water and blend away
Put everything in a bowl and mix well.
Spoon lamb mixture into the greased pan; pat surface to level. Bake 55 to 60 minutes or until center feels firm when gently pressed. Cool 5 minutes in pan; unmold onto platter; slice and serve.

Notes: This skinless haggis is planned for American tastes, yet contains many of the ingredients found in the real thing.



Now suck it up buttercups and taste the rainbow!

[Lost Dog]

Skinless Haggis is like Adam's Family Meatloaf.

Is this in Gourmet Nutrition II?

[Mountain_marc]

Not that i'm aware of. I found it online in a list of haggis recipes and it was the least complicated to make.

[RobLL]

Actually that looks pretty good. Now if you had called it pate instead of haggis you would have got an entire different sort of wisecracks. Maybe I will save up my chicken livers and try it. Rob