Lambs Liver Parfait
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.
4 people
10 minutes
10 minutes
Ingredients
- 8 tbsp Apricot Jam
- 6 tbsp Brandy 350ml plus a little extra if necessary
- 400 g Lamb Liver thinly sliced and cut into strips
- 1 small Onion finely chopped
- 50 g Plain Flour
- 350 g SuperValu Butter at room temperature
- 100 g SuperValu Butter
- 2 tbsp SuperValu Fresh Chives
- 2 tbsp SuperValu Olive Oil
- 0 - SuperValu Whole Black Peppercorns freshly ground
- 1 large Supervalu French Stick (Long Baguette) Thinly Sliced toasted
Method
- 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.
