An easy recipe for a rich, tangy pâté
Very easy to make - it's just a case of popping the whole lot in a blender once it's cooked. Don't do the liver for too long. Try experimenting with different spices - see where that gets you...
INGREDIENTS
onion
garlic
streaky bacon
butter
mushrooms
pork liver
sage
pepper
red wine
brandy (I'm using Armagnac
ground cloves
cayenne
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METHOD
Finely slice/chop the bacon, onion, garlic, mushrooms and liver
Heat olive oil in a frying pan and add the onions and garlic
Sprinkle some dried sage and stir
Once the onions have softened, add the bacon and give a good stir
Once the bacon is cooked, add the butter and mushrooms
Add some pepper, then a good glug of red wine
Stir it all in and cook to let the wine reduce a bit
Add the liver and stir it about
About 2 minutes will be enough, then add the cloves and the cayenne
Give it a stir and add a generous drop of brandy
Set it alight and burn off the alcohol
Now pop it in a blender or food processor or blitz it in a pan, jug or bowl
Get it to the consistency you want - now is the time to taste it in case you decide you want to add anything
Pour it into a container
Keep it covered, and it'll keep for 2-3 days in the fridge
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