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Rustic liver pâté recipe

28 ratings

This rustic and refined French liver pâté baked in a terrine mould makes for a gorgeously rich Christmas dinner party starter, or a divine snack. Pair with sweet chutney and crusty bread. See method

Serves Serves 6-8
30 mins to prepare and 1 hr 50 mins to cook
246 calories / serving

Ingredients

2 tbsp butter
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp freshly chopped sage
75g (3oz) fresh breadcrumbs
500g (1lb 2 oz) pigs’ liver
350g (12oz) pork sausage meat
¼ tsp freshly grated nutmeg
75ml (3fl oz) ruby port
10 rashers streaky bacon
chutney, to serve
crusty bread, to serve

Each serving contains

Energy
1030kj
246kcal 12%
Fat
10g 14%
Saturates
4g 20%
Sugars
4g 4%
Salt
0.4g 6%

of the reference intake
Carbohydrate 15.5g Protein 23.2g Fibre 0.8g

Method

Heat 1 tbsp of the butter in a large frying pan and gently cook the onion, garlic and sage for 5 minutes until soft. Stir through the breadcrumbs and transfer the mixture to a large bowl.
To prepare the liver, remove any membranes and, using a small sharp knife, cut out any tough veins. Place in a bowl and cover with boiling water. Leave for 10 minutes, then drain and roughly chop.
Place the liver, sausage meat and nutmeg in a food processor and blend until combined, then add to the onion mixture and pour over the port. Season and mix until well combined.
Grease a 1 litre loaf tin with the remaining butter and a piece of foil big enough to cover the tin. Line the tin with the streaky bacon, overlapping each piece slightly and cutting a couple of pieces for the ends.
Spoon in the pâté mixture, pressing firmly into the corners. Pull any overhanging bacon into the middle and cover with the greased foil.
Preheat the oven to gas 4, 180°C, fan 160°C.
Place the tin in a deep roasting tray and pour boiling water half way up the sides of the loaf tin. Carefully place in the oven and cook for 1 hour 45 minutes.
Take the loaf out of the oven and allow to cool. Chill in the fridge for 6 hours, or overnight. Remove the pâté from the tin and serve sliced with chutney and crusty bread.

See more Pork recipes