Speedy Liver Pate Recipe

Speedy Liver Pate is an irresistible mouth-watering side dish. An easy to prepare pate recipe, Speedy Liver Pate is a dish that you would surely love to try.




 Bacon rashers2
 Onion1 Small
 Garlic1 Clove (5 gm)
 Lambs liver8 Ounce (225 Gram)
 Butter/Margarine2 Ounce (50 Gram)
 Dijon mustard1 Teaspoon
 Beef stock/Chicken stock2 Tablespoon
 Single cream/Fromage grais3 Tablespoon
 Chopped parsley2 Teaspoon
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 947 Calories from Fat 610

% Daily Value*

Total Fat 69 g106.3%

Saturated Fat 37.3 g186.3%

Trans Fat 0 g

Cholesterol 151.6 mg

Sodium 483.6 mg20.1%

Total Carbohydrates 25 g8.4%

Dietary Fiber 3 g11.9%

Sugars 6.1 g

Protein 60 g120.6%

Vitamin A 3734.1% Vitamin C 40.9%

Calcium 11.5% Iron 189%

*Based on a 2000 Calorie diet


Remove the rinds from the bacon and cut the rashers into small pieces.
Peel and finely chop the onion and garlic.
Dice the liver.
Heat the butter or margarine with the bacon rinds in a good sized frying pan.
Add the onion and garlic and cook for 3 to 4 minutes, put in the liver and bacon, continue cooking for 4 to 5 minutes, turning the liver once or twice; do not overcook it.
Remove all the ingredients from the frying pan with a perforated spoon and discard the bacon rinds.
Add the mustard, stock, cream or fromage frais to the pan.
The amount of liquid depends on the stiffness required.
Stir well to absorb all the meat juices.
Add the parsley and seasoning.
Put the ingredients into a food processor or, in batches, into a liquidizer or through a mincer until the pate is as smooth as desired.
Spoon into a container, cover and chill.
Serve with hot toast.



liz kennedy says :

How long will speedy liver pate keep once made?
Posted on: 24 March 2010 - 3:57pm