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Liver and Juniper Meatballs        HT   MC    30mins

Serves 4     Hot   Offal  Alcohol  Main course



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




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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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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