Creamy Liver Pate Recipe
Ingredients
| Metric | ||
| Butter | 50 Gram | |
| 1 small onion, peeled and very finely chopped | ||
| Garlic | 1 2 Clove (5gm), crushed | |
| 350 g pigs' liver, chopped | ||
| 4 x 15 ml spoons white wine | ||
| Ground black pepper | 1 To taste | |
| 2 x 15 ml spoons brandy or wine | ||
| 2 x 15 ml spoons double cream | ||
| Melted butter | ||
| Cucumber slices | ||
| Imperial | ||
| Butter | 2 Ounce (To garnish:) | |
| 1 small onion, peeled and very finely chopped | ||
| Garlic | 1 2 Clove (5gm), crushed (To garnish:) | |
| 12 oz pigs' liver, chopped | ||
| White wine | 4 Tablespoon (To garnish:) | |
| Ground black pepper | 1 To taste (To garnish:) | |
| 2 tablespoons brandy or wine | ||
| Double cream | 2 Tablespoon (To garnish:) | |
| Melted butter | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
Melt the butter in a pan and fry the onion and garlic until soft.
Add the liver and cook gently for 10 minutes, stirring frequently.
Add the wine, seasonings, and brandy (if using), cover and simmer for about 20 minutes or until tender.
Cool slightly then either blend in a liquidiser until smooth or mince finely twice.
Stir in the cream, taste and adjust the seasonings.
Spoon into individual dishes or one larger dish and chill until set.
Top with a layer of melted butter to cover the pate and chill again.
Serve garnished with slices of cucumber, with hot fingers of toast.
Add the liver and cook gently for 10 minutes, stirring frequently.
Add the wine, seasonings, and brandy (if using), cover and simmer for about 20 minutes or until tender.
Cool slightly then either blend in a liquidiser until smooth or mince finely twice.
Stir in the cream, taste and adjust the seasonings.
Spoon into individual dishes or one larger dish and chill until set.
Top with a layer of melted butter to cover the pate and chill again.
Serve garnished with slices of cucumber, with hot fingers of toast.
Chef
