Last year, I couldn’t find a recipe for a pate based on lamb’s liver, so I improvised a recipe that has now become a favourite. I’ve been using the same recipe with the liver of our home-killed beef. Pate with sourdough crackers must be one of my favourite snacks.
Beef Liver Pate
500g beef liver (you can substitute lamb’s fry), cut into pieces
1 small onion, chopped
1/2 cup red wine
2 cloves garlic, crushed
1/2 teaspoon dijon mustard
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon lemon juice
1/2 cup butter
2 tablespoons cracked black pepper
*Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.
*Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.
*Cool and blend to a smooth paste in the food processor along with the rest of the butter. (This is easier if the butter is not fridge cold!)
*Add salt to taste.
*Check the consistency of the pate. If it seems dry and crumbly rather than smooth and creamy, add more butter.
*Put pate in a shallow dish and press the cracked pepper onto the top of it.