Liver Pate Recipe

We are making a rich liver pate today from the various livers we have been collecting and freezing over the past few months. ( I am aware how strange that sounds).

The recipe is from HFW’s MEAT book, and we have made it before but I wanted to share it here.

750g of liver (which is in our case 2x lambs liver, 2 x duck liver and 2 x rabbit liver….so a lot)

1 large onion chopped

a knob of butter

150ml of whole milk

1 tblespn of double cream.

100g breadcrumbs

250g minced pork

port

sage, thyme fresh

pinch of mace, and cayenne, and 1/2 tsp of salt.

Sweat onions in butter, warm up the milk adn cream add breadcrumbs and leave to spoak. All in gredience in a food processor, and wizz till smooth. Put mixture in an overn proof dish, lid with buttered foil. Cook in a Bain Marie at 160 for 1 3/4 hours. Freezes well and can be kept for a week.

BTW, this makes sh%t loads, so we mostly halve the recipe. Today we are making the full version as we have offered it out to loads of people who are having dinner parties…might try it with sherry.

I do love Hugh FW, he is the god of meat.

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One response to “Liver Pate Recipe

  • Auntie Sandra

    I make chicken liver pate with a similar recipe. I find,( depending on the strength) that mixed with some minced chicken, then stuffed into cannelloni, covered with some tinned tomato and then covered in a mild cheese and cayenne sauce, or ricotta it is delicious. Serve it with salad, as this will counteract the calories.

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