Thursday, 19 January 2012

15 Minute Emergency Pate

Friends will be here in 15 minutes and while the drinks are chilling in the fridge, you don't really want to serve them crisps, right? (Not to say that my friends don't like crisps, but they hardly satisfy my needy, attention-seeking, eager-to-please, show-off nature.)

Don't worry - this speedy pate recipe will save the day. Make sure you have liver in the freezer and the rest is easy. Any liver will do, I just happened to have lamb's liver in stock, but chicken, calves or even ox liver would be fine. But regardless of its last-minute qualities, this pate is absolutely delicious and stacks up well against any of my other pate recipes.

Lamb's liver is selling at £3.20 per kilo, so this tasty culinary stalwart comes in at a wallet-friendly £1 per serving.

Serves 4


1 large onion
2 cloves of garlic
25g butter
500g lamb's liver
1 tablespoon of dried mixed herbs
25 ml brandy
Pinches of salt and pepper
100ml double cream

Crispbreads and pickled gherkins to serve

If frozen, leave the liver in a bowl of water while you get on with the next stage. Fry the onion and garlic in the butter on a moderate heat until translucent. Add the mixed herbs, brandy and the defrosted liver and cook until the liver is coloured on the outside, but just pink in the middle (approx 7 minutes). Season with salt and pepper. Transfer the mix to a blender and add the cream. Pulse until smooth but not liquified. Transfer from the blender to a serving dish and place in the freezer until firm (approx 6 minutes). Serve with the crispbreads and pickled gherkins.

No comments:

Post a Comment

Hi, looking forward to getting your ideas, suggestions and recipes here at Potless Towers. Leave a comment and we'll get straight back to you.