Petitchef

Lamb pate: a good basic recipe

Main Dish
2 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 2
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

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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