Pork liver pâté
Pork liver pâté may not be as prestigious as duck or goose liver but it can be just as delicious. You’ll need to begin this recipe a day ahead.
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Serves
8
Cooking Time
Prep time 20 mins, cook 2 hrs (plus cooling, setting)
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50 gm
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butter, coarsely chopped
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1
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onion, finely chopped
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150 ml
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milk
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1 tbsp
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double cream
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100 gm
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breadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf
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750 gm
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pork liver, rinsed under cold running water
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250 gm
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minced pork
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50 ml
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brandy
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5
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sage leaves, thinly sliced
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1 tsp
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thyme leaves
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¼ tsp
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freshly grated nutmeg
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8
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prosciutto slices
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To serve:
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toasted brioche
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1
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Preheat oven to 160C. Heat butter in a large frying pan over low heat, add onion and stir occasionally until soft (8-10 minutes). Heat milk and cream in a small saucepan until just warm, add breadcrumbs and set aside.
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2
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Trim liver of sinew, cut into 3cm pieces with a sharp knife. Process liver, onion mixture, breadcrumb mixture, minced pork, brandy, herbs, nutmeg and ½ tsp salt in a food processor until smooth. Line a 1.8 litre-capacity terrine mould with prosciutto slices. Pour in mixture, smooth top, cover with a lid and place in a baking dish. Pour in enough boiling water to come halfway up sides of mould and roast until pâté comes away from sides of mould (1½-1¾ hrs). Remove from pan, remove lid, cover with baking paper and weight with food cans while cooling. Refrigerate until set (2-3 hours), then serve with toasted brioche.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Rodney Dunn