Preparation time is 1hours 20minutes
Cook time is 15minutes
Total time is 1hours 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 small white onion, peeled and diced
- 50grams bacon lardons
- 1tablespoons rosemary, finely chopped
- 200grams butter
- 1tablespoons canola oil
- 3 cloves garlic, peeled and diced
- 1/2teaspoons salt
- 1teaspoons cracked black pepper
- 8 slices brioche bread
- 3tablespoons port wine
- 650grams lamb liver, trimmed
Nutrition per serving
4320kJ / 1030Cal
4320 Kilojoules or 1030 Calories
50% of daily energy intake*
Protein
45.2grams
Fat
69.0grams
Carbs
57.0grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A smooth textured, luxurious paté.
Method
Step 1 of 4
Heat up a pan to a medium heat with the canola oil and fry the onions, lardons and garlic for 4 minutes. Add the butter and allow to melt while stirring.
Step 2 of 4
Now add the butter and allow to melt. Once melted, add the sliced liver and cook for 4 minutes or until the liver is cooked through.
Step 3 of 4
Now add the port, rosemary and seasoning and allow to cook for 1 further minute before removing from the heat. Transfer the ingredients to a blender and blend until smooth.
Step 4 of 4
Transfer to sealable jars and allow to set in the fridge for minimum of 1 hour. Toast your brioche and serve with the liver pate.
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