Jar of Country Paté

Serve with slices of crostini and a dollop of apricot chutney.

Ingredients


  • 400 g lambs liver (thinly sliced and cut into strips)
  • 1 small onion (finely chopped)
  • 2 tblsp snipped fresh chives
  • 50 g plain flour
  • 2 tblsp olive oil
  • 350 g butter (at room temperature)
  • 6 tblsp brandy (plus a little extra if necessary)
  • 100 g clarified butter
  • about 8 tbsp apricot chutney
  • 8-12 slices dunbrody caramelised onion crostini
  • salt and freshly ground black pepper

Method

  1. Heat a large frying pan until searing hot. Place the lambs liver in a bowl with the onion and chives.
  2. Sprinkle over the flour and season to taste, then mix until well combined. Add the olive oil and a knob of the butter to the pan and then tip in the lambs liver mixture.
  3. Sauté for 4-5 minutes until the lambs liver is well sealed and lightly browned all over.
  4. Pour the brandy over the lambs liver mixture and set alight, then use to deglaze the bottom of the pan by scraping off any sediment with a wooden spoon.
  5. Transfer to a food processor and add the remaining butter, then blitz until smooth. Season to taste and add another dash of brandy if you think it needs it.
  6. Pour the country pate into a 900 ml kilner jar, tapping it gently on the work surface to ensure that it settles evenly and to remove any tiny air bubbles.
  7. Leave to cool completely and then pour over the clarified butter to seal completely. Close the jar and chill for at least 4 hours or overnight is best to firm up.
  8. To Serve:
  9. Spoon the country pate into serving bowl and add a dollop of the apricot chutney and a lots of slices of the crostini. Everyone can help themselves.




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