I just love this wonderfully tender and delicately flavoured pate. A little of this goes a long way, especially when you serve it with some crisp toasts and a dollop of apricot chutney.
Serves: 4 people
plus a little extra if necessary
thinly sliced and cut into strips
at room temperature
SuperValu Fresh Chives
SuperValu Olive Oil
SuperValu Whole Black Peppercorns
Supervalu French Stick
(Long Baguette) Thinly Sliced toasted
- Heat a large frying pan until searing hot.
- Place the lambs liver in a bowl with the onion and chives. Sprinkle over the flour and season to taste, then mix until well combined.
- Add the olive oil and a knob of the butter to the pan and then tip in the lambs liver mixture.
- Sauté for 4-5 minutes until the lambs liver is well sealed and lightly browned all over.
- Pour the brandy over the lambs liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon.
- Transfer to a food processor and add the remaining butter, then blitz until smooth.
- Season to taste and add another dash of brandy if you think it needs it.
- Pour the country pate into a 900ml /1½ pint jar or individual ramekin dishes, tapping gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles.
- Leave to cool completely and then pour over the clarified butter to seal completely.
- Chill for at least 4 hours or overnight is best to firm up.
- To serve, spoon the country paté on to serving plates and add a dollop of the apricot chutney and a couple of slices of the sliced bread toasted.
- Clarified Butter – To separate the milk fat from the butter heat gently and using a spoon remove the top layer ensuring the bottom layer is not disturbed. Looks like oil when removed.