{"id":199,"date":"2008-09-24T00:54:14","date_gmt":"2008-09-23T12:54:14","guid":{"rendered":"http:\/\/farmlet.co.nz\/?p=199"},"modified":"2008-09-24T00:54:14","modified_gmt":"2008-09-23T12:54:14","slug":"beef-liver-pate","status":"publish","type":"post","link":"https:\/\/farmlet.co.nz\/?p=199","title":{"rendered":"Beef Liver Pate"},"content":{"rendered":"<p>Last year, I couldn&#8217;t find a recipe for a pate based on lamb&#8217;s liver, so I improvised a recipe that has now become a favourite. I&#8217;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.<\/p>\n<div align=\"center\">\n<div style=\"border: 0px solid black; padding: 15px 15px 40px; background: white none repeat scroll 0% 50%; width: 448px; height: 597px; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial; text-align: center\"><img loading=\"lazy\" decoding=\"async\" width=\"448\" height=\"597\" style=\"border: 0px solid black\" src=\"\/images\/pate.jpg\" \/><br \/><small>Beef liver pate<\/small><\/div>\n<\/div>\n<p><strong>Beef Liver Pate<\/strong><\/p>\n<p>500g beef liver (you can substitute lamb&#8217;s fry), cut into pieces<br \/>\n1 small onion, chopped<br \/>\n1\/2 cup red wine<br \/>\n2 cloves garlic, crushed<br \/>\n1\/2 teaspoon dijon mustard<br \/>\n1 sprig fresh rosemary<br \/>\n1 sprig fresh thyme<br \/>\n1 tablespoon lemon juice<br \/>\n1\/2 cup butter<br \/>\nsalt<br \/>\n2 tablespoons cracked black pepper<\/p>\n<p>*Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.<\/p>\n<p>*Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.<\/p>\n<p>*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!)<\/p>\n<p>*Add salt to taste.<\/p>\n<p>*Check the consistency of the pate. If it seems dry and crumbly rather than smooth and creamy, add more butter.<\/p>\n<p>*Put pate in a shallow dish and press the cracked pepper onto the top of it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last year, I couldn&#8217;t find a recipe for a pate based on lamb&#8217;s liver, so I improvised a recipe that has now become a favourite. I&#8217;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 Beef Liver Pate [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-199","post","type-post","status-publish","format-standard","hentry","category-food-and-recipes"],"_links":{"self":[{"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=199"}],"version-history":[{"count":0,"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/199\/revisions"}],"wp:attachment":[{"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/farmlet.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}