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Food and friends. What a better combination? With restrictions easing and the ability to meet outdoors with loved ones, why not savour the time together with a hearty and wholesome meal? If you’re looking to host a spring/summer soiree, then we can help! We’ve partnered with Joanne Wood, from The Balanced Kitchen to share a few recipes with you over the coming weeks that’ll help you to make a feast worthy of such a celebration. This week, for a perfect starter, give Joanne’s live pate a try!

Serves 6-8

Ingredients

  • 125g butter (removed from fridge to soften)
  • 250g liver, trimmed
  • 1 small brown onion, skin removed, diced small
  • 1 tsp wholegrain mustard
  • 1 tsp lemon juice
  • 1-2 large cloves garlic, peeled
  • Pinch salt & pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 35g ghee for sealing the pate

Method

  1. Melt a knob of the butter in a deep frying pan.
  2. Add the chopped onions to the pan and gently cook over a low heat for 5 mins, stir occasionally to prevent over browning.
  3. While the onions are cooking, pat the liver dry with a clean kitchen towel to remove any excess blood. Roughly chop or cut with kitchen scissors and add to the onions in the pan.
  4. Cook for around 5-7 minutes, turning the liver to ensure even cooking.
  5. Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning and dried herbs. Also add the remaining butter.
  6. Pulse the mixture thoroughly until creamy and smooth.
  7. Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon.  Leave in the fridge, covered, to cool in temperature and set.
  8. Once the pate has set, melt the ghee in a saucepan.  Poor the melted ghee over the pate, place in the fridge to set for an hour or more.
  9. Serve cold on thinly sliced sourdough toasted bread.

Thank you to The Balanced Kitchen for sharing this recipe with us. If you’re looking for more inspiration, there is a wealth of recipes on site waiting for you to explore!

Please note: Liver pate is not recommended for pregnant women

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