Lynne’s Liver Loaf/Patties

500g Pigs Liver
500g Pork Mince
150g (gluten free for me) Breadcrumbs
1 Medium Ramiro Pepper
75g Wing Yip Fried Shallot
1 Egg
1 tsp Salt
1/2 tsp Black Pepper
2 tsp Herbs de Provençe
1 Knorr Herb Jelly Stock
1 Knorr Chicken Jelly Stock

Chop the liver in a good processor. Add the fried shallots, chopped Ramiro pepper and breadcrumbs and process again. Add the egg, seasonings and minced pork and process again until well mixed.

For a liver loaf grease a loaf or pate tin, fill with the mix, smooth down, cover with a lid or foil and bake in a moderate oven (gas Mark 3) for 45 minutes to an hour until cooked through. Serve hot or cold. If you intend to serve cold press and weigh until cool.

To make wonderful liver patties mould the mix into burger style shapes using wet hands. Fry in oil over a moderate heat turning over to complete the cooking once the first side is well browned and the patty has set. The mixture is quite sticky (hence the need for wet hands) but sets beautifully on cooking.

The loaf can also be served cold.

Both are lovely served with a chunky tomato sauce. The loaf can also be served cold.