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Liver and Juniper Meatballs HT MC 30mins Serves 4 Hot Offal Alcohol Main courseIngredients 1 tbsp Fresh Breadcrumbs 3 tbsp Warm Milk 45g/1lb Pig or Calves Liver 50g/2oz Butter 1 Bay Leaf, crumbled Salt and Black Pepper 2 teasp Brandy 1 Egg 6 Juniper Berries 3 tbsp Plain Flour 2 tbsp Oil
Instructions 1. Place the warm milk in a bowl, add the breadcrumbs and soak. Meanwhile, wipe and trim the liver and cut into thin slices across the grain. Heat half the butter in a frying pan and fry the liver and bay leaf for 2 minutes each side. Season.
2. Warm brandy in a ladle. Set alight and pour over liver. When flames have died down, remove liver from pan. Cool a little, then mince finely into a large bowl. Add the egg and soaked breadcrumbs, discarding any excess milk. Add 3 crushed juniper berries together with more black pepper. Mix well then shape mixture into 2.5cm/1 inch balls.
3. Toss the meatballs in flour. Heat the remaining butter and the oil in a large frying pan and fry the meatballs with the rest of the crushed berries for 10 minutes, turning them occasionally until brown all over. Serve hot.
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