Slovakia

Slovakia.... where do I start with this dish? Its fair to say things didn't go to plan. I'm not sure what we were expecting making Slovak Liverballs (recipe courtesy of http://recipes.wikia.com/wiki/Slovak_Liverballs) but whatever it was we didn't get it. How could it go wrong? I like liver (especially as paté), I like meat in ball form (Italian meatballs are a case in point) - this was a dish I had high hopes for. I should have listened to all the family, friends and colleagues who looked at me as if I had lost my mind when I told them my choice of dish. But I'm stubborn, lesson learned!

Anyway it wasn't so much the ingredients that made the dish a bit of a disaster, it was the method of cooking. Boiled wet lumps of pureed meat is not a pretty sight, as you can see from the picture below (click and zoom in at your peril......)

But I'm nothing if not resourceful, I was not going to be beaten by a bowl of liver mixture, I put said mixture in a metal ramekin and made a little meat terrine. And doing what any self respecting Irish person would do when confronted with a plate of meat, we put it between two slices of bread and tucked in. It was surprisingly nice, like a rustic paté. I can't say its particularly Slovakian... but it was the best I could do!





Here is the recipe for those who like their sandwiches adventurous.


Slovakian Liverball (Sandwiches)

Ingredients

1 lb chicken livers
5 slices of bread - breadcrumbed
1 medium onion
1 tbsp chopped parsley
1 egg
6 tablespoons flour
1 1/2 tsp salt
1/4 tsp pepper
1 tsp marjoram
2 garlic cloves
1 tsp garlic powder

Method
In a food processor, combine liver, egg, parsley and onion.
Process until smooth
Add salt, pepper, flour and breadcrumbs.
Fill metal ramekins or a loaf tin with mixture.
Bake in the oven at gas mark 5 for 20 mins, or until a skewer comes out clean.