Lamb pate: a good basic recipe

Ingredients

• 250 g lamb's liver
• 1 cups red wine
• 1 cup vegetable stock
• 2 bay leaves (fresh or dried)
• 2 sprigs fresh rosemary. 1 whole and 1 stripped and the leaves chopped fine.
• 3 tablespoons butter (chilled)
• 1 tablespoon extra virgin olive oil
• 2-3 tablespoons sea salt
• The Tools
• Large sauce pan
• Food processor
• Stove

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Preparation

• Put the wine, stock, bay leaves, big pinch sea salt, and fresh rosemary in the sauce pan and bring to a simmer.
• Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
• Turn the heat down to minimum and add the liver, whole, to the simmering liquid.
• Remove from heat and drain. Place cooked liver in the food processor with the chopped rosemary, butter, and salt to taste.
  
• Blend, drizzling in the olive oil. Taste and add seasoning if necessary.
• Continue blending until it forms a smooth paste. Fill ramekins or other dish with the paste.
• Chill covered until firm.
• Serve with crusty bread or Melba toast.

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