Coarse Liver Pate Coarse Liver Pate

Coarse Liver Pate

This paté is great served as part of a starter over the festive period or as a canapé topping for impromptu parties and get-togethers.  It’s easy to make up in advance just pop in the fridge until required.

prep time
30 mins

cook time
10 minutes

serves
8 people

  • Energy

    226kcal

  • Fat

    13.7g

  • Saturates

    4.4g

  • Carbs

    1.3g

  • Sugars

    0.7g

  • Fibre

    0.9g

  • Protein

    21.7g

  • Salt

    1.5g

Ingredients

  • 375g ox liver, trimmed
  • 225g pancetta cubes or finely chopped streaky bacon
  • 2 shallots, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon freshly chopped thyme
  • 1 tablespoon freshly chopped flat-leaf parsley
  • ½ level teaspoon cayenne pepper
  • 1-2 tablespoons Cognac or brandy
  • 25g melted butter, optional
  • To serve:

  • Crusty bread or Melba toast
  • To garnish:

  • Fresh bay leaves and redcurrants, optional

Method

  1. Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.
  2. 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.
  3. Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).
  4. Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.
  5. Garnish with fresh bay leaves and cranberries or redcurrants and serve with crusty bread or Melba toast.

Tips:

This recipe works well with lamb's liver (use 450g/1lb) and will fill 6 x 150ml/¼pint ramekin dishes.