Mid-week menu: Liver Pâté
- 125g butter (removed from fridge to soften)
- 250g liver, trimmed
- 1 small brown onion, skin removed and diced small
- 1 tsp wholegrain mustard
- 1 tsp lemon juice
- 1–2 large cloves garlic, peeled
- Pinch salt and pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 35g ghee, for sealing the pâté
- Melt a knob of the butter in a deep-frying pan.
- Add the chopped onions to the pan and gently cook over a low heat for 5 mins, stirring occasionally to prevent over-browning.
- 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.
- Cook for around 5-7 minutes, turning the liver to ensure even cooking.
- 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.
- Pulse the mixture thoroughly until creamy and smooth.
- 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.
- Once the pâté has set, melt the ghee in a saucepan. Poor the melted ghee over the pâté, then place in the fridge to set for an hour or more.
- Serve pâté cold on thinly-sliced sourdough bread, toasted.