20 July, 2022
Lamb’s Liver Pate
Ingredients
- 450 g Lamb's Liver
- 150 g Butter
- 1 tbsp Olive Oil
- 1 tbsp Rosemary
- 2 cloves Garlic (Crushed)
- 4 tbsp Port
- 75 ml Cream
- 75 ml Creme Freche
- 50 g Butter for covering (Optional)
Instructions
- Chop the liver into smaller pieces and fry it in 50g of the butter and the olive oil with the garlic, rosemary and port. 5 Minutes should do it until cooked through.
- Add the liver and all the other ingredients to a blender and whizz it until it has the desired texture. Shorter time for chunky and longer time for smoother.
- Transfer the pate to ramekins or small bowls. Either cover with cling film or lids or the 50g of optional butter melted. Delicious on pretty much anything and will keep for quite a while. Can also be frozen.
Notes
Based on this recipe http://frugalfeeding.com/2014/12/24/lamb-liver-rosemary-pate