All the recipes below (and more) can be found on our blog which we regularly write on sharing family & farm life as well as new recipes (or old favorites) that we think others will enjoy. These recipes have been tried & tested many times here on the farm so we know they are good :)

 

 

LIVER PATE

Liver should be a deep color & spot free. This recipe is from the book Nourishing Traditions by Sally Fallon. Here goes:

3 tbsp butter

1 lb liver

1/2lb mushrooms, chopped

1 bunch green onions

2/3 cup dry white wine or vermouth

1 garlic clove, mashed

1/2 tsp dried mustard

1/4 tsp dried dill

1/4 tsp dried rosemary

1 tbsp lemon juice

1/2 stick (2 ozs) butter, softened

Sea Salt

1. Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally for about 10 minutes until livers are browned.
2. Add wine, garlic, mustard, lemon juice and herbs.
3. Bring to a boil and cook, uncovered until the liquid is gone. (Depending on what you are processing the final product in you may want to not boil dry. I found it was too thick for my blender & had to add water back into it to get it to blend.)
4. Allow to cool & then process in food processor or blender with softened butter.
5. Season to taste.
6. Place in crock or mold and chill well.

This pate freezes really well so I will often make a double batch & divide up into smaller portions before putting into the freezer. That way you always have it on hand when you fancy some.

ENJOY!

 

CORNISH HERITAGE VENTURES SAUSAGE

3lbs “thick” ground pork

Mix together:

2tsp salt
1 tsp white pepper
1/2 tsp thyme
2 tsp garlic powder or granules

Add to pork along with the following:

4 oz Bread Crumbs (we use whole wheat)

Sprinkle of Balsamic Vinegar (we use several sprinkles!)

Mix well & then put through the grinder on “thick” grind one more time.

If you are purchasing already ground pork & do not have a grinder then just mix well by hand. This would work well if you are having your pork ground by the butcher/processor but not having them do the seasoning. (If you do not know or do not like what they are putting into your pork to make sausage, then do it yourself!)

If you do have a grinder then it probably has 2 or 3 different discs. One should allow you to “thick” grind & we have found this to work much better. On the “thin” grind by the time you have put it through twice it just doesn’t have such a good texture.

We freeze our sausage in 2lb packages.

 

Modified from a recipe in the GRIT Sept/Oct 2011 issue.

 

6 potatoes, cut into bite sized pieces

2 onions, chopped

1 carrot, sliced or chopped

1 stalk celery, sliced

2 tbsp butter

8 – 10 ozs chopped bacon

2 bouillon cubes (ones that make 2 cups each) If only small 1 cup ones you will need 4 cubes

1tbsp parsley flakes

4 cups water

Salt & Pepper to taste

2 cups cream, chilled, from your cow or goat (can use store cream or evaporated milk)

1. In large pan (I use my cast iron Dutch Oven) melt butter.
2. Add potatoes, onions, carrot & celery. Saute for a few minutes.
3. Add bacon, water, parsley, bouillon cubes & pepper. Bring to a boil & simmer until vegetables are soft. I was busy so mine simmered for about 1hr!
4. Stir in cream & thicken to desired thickness. I actually mixed the cream with arrowroot before adding it to the soup.
5. Take off of heat as soon as it is heated through & thickened.

Serve & enjoy

This has become one of our favorite soups - it really is delicious.