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Creamy Liver Pate Recipe
|Butter||2 Ounce (50 Gram)|
|Onion||1 Small, peeled, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Pig liver||12 Ounce, chopped (350 Gram)|
|White wine||60 Milliliter (4 Tablespoons)|
|Freshly ground black pepper||To Taste|
|Brandy/Wine||30 Milliliter (2 Tablespoons)|
|Double cream||30 Milliliter (2 Tablespoons)|
|Melted butter||1 Tablespoon|
|Cucumber slices||4 (For Garnish)|
Serving size: Complete recipe
Calories 1322 Calories from Fat 761
% Daily Value*
Total Fat 86 g132.2%
Saturated Fat 40.9 g204.4%
Trans Fat 0 g
Cholesterol 1178.1 mg
Sodium 828.5 mg34.5%
Total Carbohydrates 32 g10.7%
Dietary Fiber 2.6 g10.3%
Sugars 9.4 g
Protein 76 g151.9%
Vitamin A 1508.9% Vitamin C 164.2%
Calcium 10.4% Iron 445.3%
*Based on a 2000 Calorie diet
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.