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Pork liver pâté

Australian Gourmet Traveller French recipe for pork liver pâté.
Pork liver pâté

Pork liver pâté

William Meppem
8
20M
2H
2H 20M

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.

Ingredients

Method

Main

1.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.
2.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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