- 125g butter (removed from fridge to soften)
- 250g liver, trimmed
- 1 small brown onion, skin removed, diced small
- 1 tsp wholegrain mustard • 1 tsp lemon juice
- 1-2 large cloves garlic, peeled • Salt & pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 35g ghee for sealing the pate
- Thinly sliced and toasted sourdough bread to serve
Melt a knob of the butter in a deep frying pan. Add the chopped onions to the pan and gently cook over a low heat for 5 minutes, stirring occasionally to prevent over browning.
While the onions are cooking, pat the livers dry with a clean kitchen towel to remove any excess blood.
Roughly chop or cut with kitchen scissors and add to the onions in the pan. Cook for around 5-7 minutes, turning the livers to ensure even cooking.
Add the cooked liver and onions to a food processor together with the mustard, lemon juice, garlic, seasoning, dried herbs and the remaining butter. Pulse the mixture thoroughly until
creamy and smooth.
Spoon the mixture into a suitable container like a small serving bowl or ramekin and smooth down using the back of a spoon. Alternatively place in smaller bowls for individual portions.
Place in the fridge, covered, to cool in temperature and set.
Once the pâté has set, melt the ghee in a saucepan. Poor the melted ghee over the pâté, then place in the fridge to set for an hour or more. Serve cold on thinly sliced toasted sourdough.
Please note: Liver pâté is not recommended for pregnant women