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.

You'll need

50 gm butter, coarsely chopped 1 onion, finely chopped 150 ml milk 1 tbsp double cream 100 gm breadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf 750 gm pork liver, rinsed under cold running water 250 gm minced pork 50 ml brandy 5 sage leaves, thinly sliced 1 tsp thyme leaves ¼ tsp freshly grated nutmeg 8 prosciutto slices To serve: toasted brioche

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jul 2009

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