Lambs liver pate
- Rating: 4 stars
- Takes: 20 mins to prepare and 20 mins to cook
- Serves: 4
- 2 rashers streaky bacon, cut into 1cm pieces
- 225g lambs liver, cut into 3 cm pieces
- 25g butter
- 1 small onion, peeled and finely chopped
- 1 clove garlic, crushed
- 1tsp tomato puree
- 2tsp brandy or calvados
- 50ml crème fraiche or double cream
- To garnish
- 2 bay leave
- 10 rainbow peppercorns (optional)
- 40g butter, melted
Each serving contains 310 calories, 2g sugar, 25g fat, 14g saturates and 0.7g salt.
Heat the butter in a frying pan. Fry the bacon for 2-3 minutes over a medium/low heat until just cooked but not too brown.
Add the onion and garlic and continue to fry for 3-4 minutes, until the onion is just soft. Add the lambs liver and cook for 4-5 minutes, add the tomato puree and brandy, stir well and continue to cook for another 2 minutes over a medium/high heat to make sure the alcohol is burnt off.
Leave the liver to go cool, add the crème fraiche and transfer the mixture to a blender. Blitz until smooth and season to taste.
Spoon the mixture into ramekins, or a small serving dish. Smooth the pate in the dish and pour over the melted butter. Garnish with the bay leave and peppercorns. Allow to chill in the fridge for at least 2 hours before serving.
To make an extra smooth pate push through a sieve before filling your serving dishes.
Delicious served with lightly toasted brioche!