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.
250g minced pork
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.