Liver And Bacon Kebabs With Stuffing Recipes

LIVER AND BACON KEBABS WITH STUFFING

Liver and Bacon Kebabs with Stuffing image

I like to serve these with brown rice and a home-made tomato sauce.

Categories Barbecue meat and fish Pork recipes

Yield Serves 4

Number Of Ingredients 11

Ingredients

350g lambs' liver
About 6 rashers streaky bacon, rinded and cut into small squares
40g dripping or butter, melted
110g fresh white breadcrumbs
50g butter, melted
1 teaspoon grated onion
½ teaspoon Herbes de Provence
A pinch of powdered mace
1 large egg
Seasoning
About 2 tablespoons semi-skimmed milk (to bind)

Steps:

First cut the lambs' liver into bite-sized pieces, roughly all the same size. Then to make the stuffing, simply combine all the stuffing ingredients together in a bowl and mix thoroughly, with enough milk to bind. Next form the mixture into about 12 balls. Piece one of them on to a flattened skewer, then thread the meats on (liver, bacon, liver, bacon, then another ball of stuffing and so on), filling 4 skewers. Now brush the kebabs liberally with melted dripping or butter and cook them under a fairly hot grill for about 10 minutes, turning and basting evenly at regular intervals. Serve hot, straight from the grill to the table.

CHICKEN LIVER & MUSHROOM NESTS

Chicken liver & mushroom nests image

The rich earthy taste of mushroom pâté powers through these delicious little Christmas stuffing treats

Provided by Good Food team

Categories Side dish

Time 1h30m

Yield Makes 12 nests, plus 250g extra to stuff a 5kg turkey

Number Of Ingredients 10

Ingredients

3 tbsp sunflower oil
3 onions , finely chopped
250g pack chestnut mushroom , chopped
1 garlic clove , crushed
400g pack chicken liver , trimmed of any sinewy bits
3 tbsp brandy
140g white breadcrumb
bunch flatleaf parsley , chopped
handful walnuts , chopped
12 smoked, dry-cured streaky bacon rashers

Steps:

Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Turn up the heat, add the mushrooms and fry for about 10 mins until golden and all their liquid has evaporated. Stir in the garlic and cook for 1 min more. Tip everything onto a plate.
Pat the livers dry, then add a little more oil to the pan. Sizzle in batches for about 20 secs on each side until just golden but not cooked through. Set aside on a plate as you go. Tip in the brandy and let it reduce to 1 tbsp. Roughly chop the livers once cooled, then mix with the oniony mushrooms, brandy, bread and almost all the parsley and nuts.
To cook, wind bacon rashers into the wells of a 12-hole bun tin, like little nests. Spoon in the stuffing (reserving 250g for your turkey), scatter with remaining nuts, then bake, covered with foil, for 20 mins. Uncover and cook for 25 mins more until the bacon is gold. Scatter with remaining chopped parsley to serve.

Nutrition Facts : Calories 147 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium

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