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.
- 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
- 1Preheat 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.
- 2Trim 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.