Coarse Liver Pate
Serves: 8 Prep Time: 30 minutes Cook Time: 10 minutes
Tip:
This recipe works well with lambs liver (use 450g/1lb) and will fill 6 x 150ml pint ramekin dishes.
Ingredients
- 375g/12oz ox liver, trimmed
- 225g/8oz pancetta cubes or finely chopped streaky bacon
- 2 shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 15ml/1tbsp freshly chopped thyme
- 15ml/1tbsp freshly chopped flat-leaf parsley
- 2.5ml/½ level tsp cayenne pepper
- Salt and freshly milled black pepper
- 15-30ml/1-2tbsp Cognac or brandy
- 25g/1oz melted butter, optional
- To serve:
- Crusty bread or Melba toast
- To garnish:
- Fresh bay leaves and redcurrants, optional
Method
- Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.
- Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.
- Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).
- Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.
- Garnish with fresh bay leaves and cranberries or redcurrants and serve with crusty bread or Melba toast.
Method
- Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.
- Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy. Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly.
- Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).
- Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.
- Garnish with fresh bay leaves and cranberries or redcurrants and serve with crusty bread or Melba toast.
Notes
This recipe works well with lamb's liver (use 450g/1lb) and will fill 6 x 150ml/¼pint ramekin dishes.
