We’re back from our holidays and it’s time to get some more recipes up. During our trip, I got started in planning our Christmas meal. Yes, I know, it’s a bit early but we’re hosting it for the first time ever so it’s kind of a big deal. Over the next few months, I’ll be testing out recipes for dishes I’m thinking of offering. You can follow the progress via this tag: The First Christmas. This week, I’ll start with something that’s surprisingly quick and easy to make liver patè.
I’ve made it with port liver, but I’m sure it’ll work just the same with chicken or venison.
Coarse Pork Liver Patè
Relatively easy to make liver patè.
- 400 g pork liver
- 1 onion, sliced
- 50 g butter plus some for frying
- 1 tsb mace
- 1 tbsp thyme, chopped
- a few sage leaves, chopped
- Cut off all the membrane left on the liver
- On medium heat, fry the liver and onion in the butter
- Add seasoning and herbs
- Fry on both sides till the liver is still a little pink inside
- Take off heat and let it cool down a bit
- Mix in rest of the butter to add moisture
- Now, take half of the livers and blend in a small blender until smooth
- Blend rest of it only a little bit so that it’s more like a mince
- Mix both halves together and pack into ramekins. Try and get rid of as much of the air pockets as possible
- Melt a large knob of butter and use it to seal the patè
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12