Tag: Chicken

Chicken Pierogi Filling

  • One of my Polish friend’s came over and we made pierogi for dinner.
  • We used minced chicken to make the filling.
  • Now this is different to the way I make the filling as I have always used cooked chicken.

INGREDIENTS

  • 500g minced chicken
  • 2 onions
  • 1 tablespoon of curry powder or similar
  • 1 – 2 tablespoons of water
  • Sunflower oil to fry the meat  and onions.
  • Salt & pepper to taste

METHOD

  • Chop the onions into small pieces.
  • Fry the onions in a frying pan.
  • Add the chicken, stir and fry till cooked.
  • Add the curry powder.
  • Add the water and cook for a few minutes.
  • Season to taste.
  • Cook off some of the liquid or drain this away.
  • Cook till dry-ish.
  • Leave to go cold.
  • *
  • Make your pierogi in the usual way.
  • Try the spelt flour dough posted a short while ago.

Medieval Chicken

  • This in fact is a very old English recipe. 
  • However it could have been made in Poland as grapes grew there in Medieval times.

  • In the original recipe a whole chicken was used and green grapes and sage placed in the cavity.  The chicken was then simmered in stock.

  • In the following  recipe chicken joints with skins on them are used as this seemed nearer the original version.

INGREDIENTS

  • 4 to 5 chicken joints with the skin on
  • 80g green grapes + some extra for serving
  • Large tablespoon of chopped fresh sage
  • 200 – 250ml of vegetable or chicken stock
  • 250ml of white wine.
  • *
  • 1 teaspoon of ground cinamon
  • 1 teaspoon of sugar

METHOD

  • Pre-heat the oven to GM4 – 180ºC.

  • Cook in a roasting dish covered with foil or

  • A roasting dish with a lid.

  • If the grapes are large cut them in half.

  • Place the grapes and chopped sage under the skin of each joint and tuck it back over the flesh.

  • Place the joints in the base of the roasting tin.

  • Put the garlic in-between the joints.

  • Pour the stock and the wine over the chicken.

  • Put the foil or lid over the roasting tin.

  • Cook for 60 to 75 minutes.

  • *

  • Mix the sugar and cinnamon together

  • Sprinkle a little over each joint when serving.

  • *

  • Add a few fresh grapes to serve.

Pea Shoots & Chicken Soup

  • On my last visit to Gdańsk I noticed that many dishes were garnished with pea shoots.
  • Very near to where I live, in West Yorkshire, there are greenhouses that produce varieties of cress and salad mixes.
  • One of these is a mix that contains pea shoots.
  • I recieved several of these packets recently.
  • Besides using them as salads I decided to use them in a soup.
  • The recipe is based on a couple I have posted before for Early Summer Soup and Green Early Summer Soup.
  • This soup has a base similar to rosȯł (clear chicken soup) with the shoots added near the end of cooking time.
  • I used two chicken breasts but if you use chicken pieces still with their skin on them that will be good as well.

Royal Doulton – Burgundy Soup Plate

INGREDIENTS

  • 2 whole chicken breasts (can use chicken pieces with the skin on)
  • 1 large onion – chopped
  • Around 70g pea shoots or pea shoot mixture
  • 1½ litres of vegetable stock – can be from a cube or powder
  • 4 -5 peppercorns
  • Salt – if needed – to taste

METHOD

  • Put the chopped onion, peppercorns and chicken breasts into the stock in a saucepan.
  • Bring to the boil and then simmer for around 15 minutes.
  • Remove the chicken breasts and shred the meat (you can chop the flesh into smaller pieces if you wish).
  • Put the flesh back into the liquid.
  • Chop the pea shoots into smaller pieces.
  • Add this to the stock and simmer for 5 minutes.
  • Season to taste and serve.

Chicken with Sour Plums & Sherry Sauce

  • I adapted a recipe I saw in a magazine to make this dish.
  • It reminded me of my pork with sour plums recipe.

Ingredients

  • 4 chicken thighs with skin on
  • 6 -8 plums – best under ripe

Ingredients for Sauce

  • I small onion – chopped
  • 1 tablespoon of butter
  • 100ml of sweet sherry & a splash at the end
  • 250ml chicken stock 

Method

  • Pre-heat the oven to GM6 – 200°C
  • Lightly grease a baking tray and place the chicken thighs on it.
  • Bake for 30 minutes.
  • *
  • Cut the plums in half and remove the stones.
  • Place the plums cut side down around the chicken.
  • Bake for another 30 minutes.
  • *
  • Start to make the sauce – see below
  • *
  • Take the chicken & plums out of the oven and place in a dish and keep warm.
  • *
  • Add the chicken and plums juices to the sauce and boil for around 5 minutes.
  • Add a splash of sherry.
  • *
  • Pour the sauce over the chicken and plums for each serving.

Method for Sherry Sauce

  • Gently fry the onions in the butter till softened.
  •  Add the sherry and heat for a few minutes.
  • Pour in the chicken stock and simmer for around 10 minutes.
  • *
  • Add the meat and plum juices and boil gently for around 5 minutes
  • Add a splash of sherry before serving.

Royal Doulton – Burgundy Plates

Pierogi with Chicken & Spinach

    • I have been trying out new fillings for pierogi – all with chicken – here is the third and last for now – will be trying out different ones  later.
    • The filling is  made with cooked chicken as usual but I have found that chicken thighs make a tastier dish than chicken breast.
    • I cooked the chicken as for  rosȯł – chicken soup.
    • Spinach is often added to twaróg or yoghurt cheese but I wanted a more meaty mixture.
    • Lots of spinach cooks down to quite a small amount so the amount can be whatever you have.
    • You can mince the chicken and spinach but I used a mini-chopper, which gave a great smooth filling.

Ingredients – Filling 

  • 150 – 200g cooked chicken thighs
  • 150 -200g fresh spinach
  • 1-2 tablespoons melted butter
  • Salt and pepper to taste
  • *
  • Melted butter to serve

Method – Filling

  • Blanch the spinach in  rosȯł,  chicken stock or boiling water for several minutes.
  • Let it cool and drain it.
  • Whisk the spinach in a mini chopper.
  • Minch the chicken or use a mini chopper.
  • Mix the spinach with the chicken until well mixed.
  • Mix well in the cooled, melted butter.
  • Season to taste.
  • *
  • Serve with melted butter.
  • *
  • Instructions for putting the pierogi together are below the photographs.

How to make pierogi

Ingredients – Dough

  • 250g pasta flour or plain flour & 2 tablespoons of fine semolina
  • 150ml water
  • 1   tablespoon oil – sunflower or light olive
  • ½ teaspoon salt
  • 1 egg yolk.

Method – Dough

  • In a jug or bowl mix together the water, oil and the yolk.
  • Put the flour and salt into a large bowl and make a well in the centre.
  • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
  • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
  • Cover and leave to rest for about ½ an hour.
  • *
  • Cut the dough into half.
  • Prepare a large tray and cover it with a clean cotton or linen tea towel and sprinkle this with flour.
  • On a floured board roll out the dough a half at a time until you have a sheet of thinly rolled dough.
  • Cut out circles using a 7 cm diameter cutter.
  • The excess dough can be re-mixed and rolled out again.
  • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
  • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens – even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
  • Place the sealed pierogi on prepared tray until they are all made, do not let then touch each other.
  • *
  • To cook the pierogi
  • Use a large pan of boiling water to which you have added some salt and a drizzle of oil.
  • Drop the pierogi in one by one and allow them to boil.  I usually do about 5 to 6 at a time.
  • As they cook they will float to the surface, let them boil for 2 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve with melted butter.
  • Continue boiling batches in the same water.
  • If you want to make all the pierogi to serve together then you need to get a large oven proof dish.
  • Melt lots of butter in the dish.
  • Keep the dish warm in a low oven.
  • As you take out the cooked pierogi add them to the dish and coat them with the melted butter.
  • Keep on adding more as they cook.

Pierogi – Mexican Inspired

    • I have been trying out new fillings for pierogi – all with chicken – here is the second.
    • This was on the menu in a restaurant in Kraków that I went to a few years ago  – I did not choose this but noted it down.
    • The filling is  made with cooked chicken as usual and  I have found that chicken thighs make a tastier dish than chicken breast.
    • I cooked the chicken as for  rosȯł – chicken soup.
    • You can mince the chicken and beans but I used a mini-chopper, which gave a great smooth filling.
    • This makes a lot of filling so I  have given instructions for 500g of flour for the dough.
    • The amount of chilli will vary depending on how fresh your chilli powder is and your tastes.
    • Use paprika instead of chilli if you do not like food hot.

Ingredients – Filling

  • Tin Kidney beans – drained
  • 250 – 350g cooked chicken
  • 2- 3 teaspoons chilli powder  (to taste or paprika)
  • 1 tablespoon of melted butter
  • 2 egg yolks
  • Salt & pepper to taste

Method – Filling

  • Mash the beans well or use a mini chopper.
  • Mince the chicken or use a mini chopper.
  • Combine the chicken and beans.
  • Add the melted butter and the egg yolks and mix well.
  • Add the chilli and season to taste.

To Serve

  • Serve with melted butter.
  • Serve with onions – char cooked in butter.
  • Serve with onions cooked with chopped peppers – can also add some chopped fresh chilli.
  • Serve with melted butter with chilli flakes add – NOT tested.

How to make pierogi

Ingredients – Dough

  • 500g pasta flour or plain flour & 2 tablespoons of fine semolina
  • 300ml water
  • 1 -2  tablespoons oil – sunflower or light olive
  • ½ teaspoon salt
  • 2 egg yolks

Method – Dough

    • In a jug or bowl mix together the water, oil and the yolk.
    • Put the flour and salt into a large bowl and make a well in the centre.
    • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
    • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
    • Cover and leave to rest for about ½ an hour.
    • *
    • Cut the dough into quarters.
    • Prepare a large tray and cover it with a clean cotton or linen tea towel and sprinkle this with flour.
    • On a floured board roll out the dough a quarter at a time until you have a sheet of thinly rolled dough.
    • Cut out circles using a 7 cm diameter cutter.
    • The excess dough can be re-mixed and rolled out again.
    • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
    • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens – even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
    • Place the sealed pierogi on prepared tray until they are all made, do not let then touch each other.
    • *

    • To cook the pierogi

    • Use a large pan of boiling water to which you have added some salt and a drizzle of oil.
    • Drop the pierogi in one by one and allow them to boil.  I usually do about 5 to 6 at a time.
    • As they cook they will float to the surface, let them boil for 2 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve with melted butter.
    • Continue boiling batches in the same water.
    • If you want to make all the pierogi to serve together then you need to get a large oven proof dish.
    • Melt lots of butter in the dish.
    • Keep the dish warm in a low oven.
    • As you take out the cooked pierogi add them to the dish and coat them with the melted butter.
    • Keep on adding more as they cook.

Pierogi with Chicken & Carrots

  • This is my 500th post – so I thought I would do a variation on a classic!
  • I have been trying out new fillings for pierogi – all with chicken – here is the first.
  • The fillings are made with cooked chicken as usual but I have found the chicken thighs make a tastier dish than chicken breast.
  • I cooked the chicken as for  rosȯł – chicken soup.
  • 5 – 6 carrots were in with the chicken.
  • You can mince the chicken and carrots but I used a mini-chopper, which gave a great smooth filling.

Ingredients

  • 200g of cooked chicken thighs – without bones or skin
  • 5-6 carrots boiled with the thighs
  • 1 tablespoon of melted butter
  • 1 egg yolk
  • Salt & pepper to taste

Method

  • Mince or use a mini-chopper to get a smooth mixture of chicken and carrots.
  • Mix in the melted butter and egg yolk.
  • Season to taste.
  • Use the filling to make pierogi in the usual way.
  • *
  • Serve with melted butter.
  • *
  • I have added how to make pierogi – below the photographs.

  • How to make pierogi

  • Ingredients – Dough

    • 250g pasta flour or plain flour & 2 tablespoons of fine semolina
    • 150ml water
    • 1 tablespoon oil – sunflower or light olive
    • ½ teaspoon salt
    • 1 egg yolk

    Method – Dough

    • In a jug or bowl mix together the water, oil and the yolk.
    • Put the flour and salt into a large bowl and make a well in the centre.
    • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
    • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
    • Cover and leave to rest for about ½ an hour.
    • *
    • Cut the dough into half.
    • Prepare a large tray and cover it with a clean cotton or linen tea towel and sprinkle this with flour.
    • On a floured board roll out the dough a half at a time until you have a sheet of thinly rolled dough.
    • Cut out circles using a 7 cm diameter cutter.
    • The excess dough can be re-mixed and rolled out again.
    • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
    • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens – even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
    • Place the sealed pierogi on prepared tray until they are all made, do not let then touch each other.
    • *

    • To cook the pierogi

    • Use a large pan of boiling water to which you have added some salt and a drizzle of oil.
    • Drop the pierogi in one by one and allow them to boil.  I usually do about 5 to 6 at a time.
    • As they cook they will float to the surface, let them boil for 2 minutes and then remove them with a slotted or perforated spoon and put into a colander above a pan for a few seconds to drain and serve with melted butter.
    • Continue boiling batches in the same water.
    • If you want to make all the pierogi to serve together then you need to get a large oven proof dish.
    • Melt lots of butter in the dish.
    • Keep the dish warm in a low oven.
    • As you take out the cooked pierogi add them to the dish and coat them with the melted butter.
    • Keep on adding more as they cook.

Liver Pulpety Served in Green Soup

I wrote about pulpety over three years ago. They are small meatballs which are simmered, often in stock, not fried.

They are often used as an accompaniment for soup,

In this recipe the liver pulpety are cooked directly in the soup and served with it.

Ingredients – Pulpety

  • 150g of pork liver or chicken liver
  • 1 beaten egg
  • 1 tablespoon of chopped flat-leaved parsley.
  • 60g-80g of dried breadcrumbs – see Breadcrumbs – Bułka tarta
  • Salt & pepper
  • *
  • Some plain flour for your hands for shaping.

Method -Pulpety

  • Mince the liver or wizz in a mini-chopper.
  • In a large bowl mix all the liver, egg and parsley together.
  • Add salt & pepper.
  • Add enough dried breadcrumbs so that it is a firm mixture – best to do this using both hands, making sure that all the ingredients are thoroughly combined.
  • Put some flour in a dish for your hands to make it easier to shape the pulpety.
  • Pinch off small bits of the mixture and roll the piece between your hands to make small round balls and place these onto a floured board or tray whilst you make them all.
  • *
  • Leave these to chill in a cool place or in the fridge.

Ingredients – Soup

  • 1 litre of vegetable stock – can be from a cube or powder
  • 100g frozen peas
  • 100g frozen whole green peas
  • Bunch of spring onions
  • 2-3 tablespoons of butter
  • Salt and pepper to taste

Method – Soup

  • Chop the green beans  into small pieces similar in size to the peas.
  • Chop the green and white parts of the spring onions in to small pieces.
  • In a large pan melt the butter.
  • Add the chopped spring onions and fry gently till golden.
  • Add the peas and beans.
  • Add the vegetable stock and bring to the boil.
  • Reduce the heat and simmer gently until the peas and peas are cooked.
  • Season to taste.
  • Bring the soup up to the boil.
  • Drop the pulpety into the boiling liquid and then let them simmer for around 5 -7 minutes.

To serve

Polish style would be to have 3-5 pulpety in a bowl of soup –  but for a light lunch  have a large bowl of soup with lots of pulpety per serving.

 

Pierogi with Chicken & Raisins & Walnuts

This is my 250th post!

So I have decided on this Polish classic with a new twist – one I will certainly be making again.

Last Easter time I was in Gdańsk and I got to eat many old favourites and several new dishes.

I tried pierogi in several restaurants, choosing some unusual fillings and have written about some of these already such as pierogi with duck. 

I did find that some of the meaty ones were too big – I use a 7cm diameter cutter, which for me gives a better filling to pasta ratio.

On one menu I noticed a filling of chicken, raisins and walnuts.  I did not get the chance to eat these but decided that this was a must to try out.

Ingredients

  • 150 -200g of cooked chicken or thighs – roasted or poached  – amounts are not critical.
  • 50g of raisins
  • 30-50g of walnuts
  • Pepper to taste

Method

  • Place the raisins in a small bowl and cover them with boiling water.
  • Leave for an hour till they swell up.
  • Place them into a small saucepan heat them slowly and simmer stirring with a wooden spoon.
  • Once you have a pulp of the raisins leave them to go cold.
  • Chop the walnuts into small pieces.
  • Chop or mince the chicken.
  • Mix the ingredients together.
  • Season with pepper.
  • *
  • Use this filling for the pierogi – instructions for the dough are given below.
  • *
  • Serve with melted butter.

I have written much previously about pierogi  – but have included the instructions for the dough again below to save you looking it up.

Ingredients – Dough

  • 250g pasta flour or strong flour or plain flour & 2 tablespoons of fine semolina
  • 150ml water
  • 1 tablespoon oil – sunflower or light olive
  • ½ teaspoon salt
  • 1 egg yolk

Method

  • In a jug or bowl mix together the water, oil and the yolk.
  • Put the flour and salt into a large bowl and make a well in the centre.
  • Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.

 

  • Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
  • Cut the dough into quarters.
  • On a floured board roll out a quarter at a time until you have a sheet of thinly rolled dough.
  • Now prepare a large tray and cover it with a clean tea towel and sprinkle this with flour.
  • Have a large surface such as a tray covered with a cotton or linen cloth which has been lightly floured ready  and place the sealed pierogi on this until they are all made, do not let then touch each other.
  • I cut them out using a 7 cm diameter cutter.
  • The excess dough can be re-mixed and rolled out again.
  • Around a half tablespoon of filling is put on  each circle and then they are folded over and the edges pinched together to make a good seal.
  • You learn from experience how much filling to put in as too much will make it hard to seal them and if not properly sealed they will burst on boiling.  Do not worry if you have a few mishaps – it still happens to me even with experience – it is hard to salvage one that has gone wrong – just accept that there will be a few that you do not cook.
  • To cook the pierogi, use a large pan of boiling water to which you have added some salt and a drizzle of oil.
  • Drop the pierogi in one by one and allow them to boil.  I usually do about 6 to 8 at a time.
  • As they cook they will float to the surface, let them boil for 2 to 3 minutes and then remove them with a slotted or perforated spoon and put them into a colander above a pan for a few seconds to drain.
  • Continue boiling batches in the same water.
  • If you want to make all the pierogi to serve together then you need to get a large shallow dish and put melted butter into the dish.
  • Keep the dish warm in a low oven.
  • As you take out the cooked pierogi add them to the dish, mix them with the butter to prevent them sticking.
  • Keep on adding more as they cook and keep shaking the dish to coat and mix them.

  • Fried pierogi

  • All the butter coated pierogi that are not eaten can be fried up later – equally delicious!
  • Any that are not eaten should be spread out so that they cool with the melted butter around them.
  • Later, you can then fry them up gently so they are golden in parts.

 

 

 

 

 

Pasztet – Pâté

Most Polish households have their own recipe for  pasztet.

Pasztet translates as pâté and is made with liver and other meats,  both cooked and uncooked, often with smoked bacon.  Left over cooked meats can be used.

Pasztet is a baked pâté – more a terrine & usually the sort of pâté you slice rather than spread. (A sort of liver based meat loaf).

Many recipes use rabbit but I have not included this as it is not as readily available but  I hope try this in the future.

Pork shoulder is good to use and this can be casseroled first in a chicken or vegetable stock or left over from a roast.

Cooked chicken can be roasted or poached once again in a chicken or vegetable stock.

It is good if you have a mincer to mince the meat, however I do not have one and have used a stick blender to blend the liver and a sharp knife to finely chop the cooked meat and bacon.

Pasztet is often cooked in a  loaf tin – but I thought my quantities looked too large for my tin and have used a rectangular Pyrex dish – 19 x 24 x 8cm.

The cooking times quoted are approximate  – it will depend on the amount of mixture and the depth in the dish.

Recipe 1

Country Style Pasztet

The original recipe used finely chopped shoulder pork – I used minced outdoor breed pork.

I used smoked streaky bacon as Polish bacon tends to be fatter than English bacon and this is the nearest.

The amounts of meats does not have to be exact.

Ingredients

  • 500g minced pork
  • 350 streaky bacon (rind removed)
  • 350 – 450g of chicken livers
  • 3 eggs
  • 3 tablespoons of dried breadcrumbs
  • 2 cloves of garlic  – chopped fine
  • 1 teaspoon of Italian herbs or marjoram
  • Salt – maybe a little but often the bacon is salty enough
  • Pepper
  • Butter for greasing the dish.

Method

  • Pre-heat the oven to GM4 – 180°C.
  • Chop the bacon into small squares.
  • Blend the chicken livers using a small blender or stick blender.

Mix all the ingredients together in a large bowl.

  • Butter the dish well.
  • Place the mixture into the dish and smooth down the top.
  • Cover the dish with foil.
  • Place the dish in a roasting tin with added water.

Cook for around 70 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Decorated here with fresh bay leaves – you can use parsley or similar.

Recipe 2

Chicken Pasztet

Any poultry can be used here – this is good way to use up roast turkey – you can even freeze the cooked turkey meat for a pasztet in the future.

Ingredients

450g chicken livers

3 onions

6 tablespoons of butter

600 – 700g of cooked chicken meat (I used breast meat as that is what I had – but thigh meat  would or a mixture is also good)

Dilute vegetable stock (can be from a cube or powder)

2 eggs

1 teaspoon of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt and pepper

Method

Slice the onions and fry them till soften in the butter.

Add the chicken livers and cook them through.

20180602_081248

Leave to cool completely.

Blend the liver and onions – I used a stick blender.

Place the cooked chicken in a pan and cover with dilute vegetable stock and simmer gently , stirring often.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Pre-heat the oven to GM4 – 180°C.

Chop the meat as finely as possible.

Mix the meat and liver together.

Add the eggs, Italian herbs & sweet paprika.

Add salt and pepper.

Butter the dish well.

Place the mixture into the dish and smooth down the top.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 1 hour.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish – Made in England by H & K Tunstall

Recipe 3

Pork Pasztet

600 – 700g cooked pork (from a casserole or roast)

Dilute vegetable stock (can be from a cube or powder)

250g smoked bacon (rind removed)

250g pork, veal or chicken livers

1 large onion

4 tablespoons of butter & extra for greasing the dish.

3 eggs

6 tablespoons of dried breadcrumbs & extra for the baking dish and top

250ml of milk

2 teaspoons of Italian herbs or marjoram

1 teaspoon of sweet paprika

Salt & Pepper

Method

Place the cooked pork in a pan and cover with dilute vegetable stock and simmer gently, stirring often.

Chop the bacon into small squares and add to the pork and simmer for another 20 minutes.

You want the meat to be soft and falling apart and the liquid to have been absorbed.

Leave to cool completely.

Chop the meat as finely as possible.

Slice the onion and fry it till softened in the butter.

Add the liver and cook it through.

Sprinkle with salt.

Leave to cool completely.

Blend the liver and onion –  I used a stick blender.

Pre-heat the oven to GM4 – 180°C.

In a large bowl throughly mix all the ingredients together.

Butter the dish and sprinkle with dried breadcrumbs.

Place the mixture into the dish and smooth the top with a spoon.

Sprinkle the top with breadcrumbs.

Cover the dish with foil.

Place the dish in a roasting tin with added water.

Cook for around 80 minutes.

Remove the foil and cook for a further hour without the foil (more if necessary).

Leave to cool completely and then refrigerate for several hours.

Slice to serve.

Served on a dish by Portmeirion – Dawn Chorus – designed by Sophie Conran in the 21st century.