Home-made Liver Pâté Recipe

Origin: Britain Period: Traditional

Ingredients:

450g calf or chicken liver
120g pork fat
1 garlic clove, peeled
pinch of mixed herbs, finely chopped
salt and freshly-ground black pepper
a little water
60g cooked tongue
a little truffle oil
aspic jelly (1 envelope gelatine dissolved in 60ml warm water)
blanched slivers of leeks

Home-made Liver Pâté Preparation:

Method:

Mince the liver and pork fat with the garlic then combine with the finely-chopped herbs and season lightly. Heat a heavy-bottomed frying pan, add a little truffle oil and when hot add the liver mixture. Stir well and when the liver has coloured add a little water, bring to a simmer and cook gently for 5 minutes. Press the mixture through a fine-meshed sieve (or purée until smooth in a blender). Turn into a bowl then chop the tongue into diamonds and stir into the liver mixture.

Adjust the seasoning, if required, then line the bases of ramekins with a layer of aspic jelly and a few slivers of blanched leeks. Set aside to set then fill each dish with the liver mixture. Tamp down with the back of a spoon then cover and place in the refrigerator until firm and set. Unmould onto plates and garnish with a salad to serve.

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