Serve with slices of crostini and a dollop of apricot chutney.
- 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
- Heat a large frying pan until searing hot. Place the lambs liver in a bowl with the onion and chives.
- 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.
- Sauté for 4-5 minutes until the lambs liver is well sealed and lightly browned all over.
- 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.
- 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.
- 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.
- 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.
- To Serve:
- 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.