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Ingredients
US|METRIC
4 SERVINGS
- 5 Tbsp. olive oil
- 1 garlic clove (peeled and bruised)
- 2 bay leaves
- 3 slices white bread (good, crusts removed, cut into squares)
- sea salt
- 2 Tbsp. olive oil
- 150 grams bacon (rind removed and cut into 1.5cm pieces)
- 4 shallots (finely chopped)
- 400 grams chicken livers (trimmed)
- ground black pepper
- sea salt
- 1 Tbsp. unsalted butter
- 1 1/2 Tbsp. cider vinegar
- 1 handful salad leaves
- 1 pinch paprika
- 500 grams liver (fresh pig's)
- 4 Tbsp. plain flour
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 Tbsp. fresh sage (finely chopped)
- 1 Tbsp. groundnut oil
- white bread (Slices of buttered, fresh, to serve)
- 1 kg liver (very fresh pig's, chicken liver or venison liver)
- 500 grams pork belly (or top-notch sausagemeat)
- 1 onion
- 2 Tbsp. sage (chopped)
- 100 grams fresh breadcrumbs
- 2 garlic cloves (peeled and crushed)
- 1 wine
- 1 glass port
- 1 ground nutmeg (big pinch, or mace)
- 1 tsp. sea salt
- freshly ground black pepper
- 10 rashers (rindless, unsmoked streaky bacon, stretched out with the back of a knife, optional)
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