Lambs' liver pate
(1)
1 hour 35 min
A rustic homemade pate made of lambs' liver, baked in a terrine. Serve as a starter or a light lunch with a green salad. Crusty bread and a side of cornichons and mustard is a must!
Gillian Alletson
123 people made this
Ingredients
Serves: 8
- 25g (1 oz) butter
- 225g (8 oz) lambs' liver, timmed and sliced
- 1 small onion, sliced
- 1 egg
- 3 tablespoons milk
- 1/4 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- 1 teaspoon lemon juice
- 2 bay leaves
- 2 rashers streaky bacon
Method
Prep:15min ›
Cook:1hr20min ›
Ready in:1hr35min
- Preheat the oven to 170 C / Gas 3.
- Melt the butter in a pan over medium heat. Cook the liver and onions until tender, about 5 minutes. Transfer mixture to a blender or food processor and pulse until smooth. Add the egg, milk, thyme, salt, pepper and lemon juice; blend until smooth.
- Place the bay leaves on the bottom of a 1-pint ovenproof dish; line the base and sides with bacon. Spoon the liver mixture into the dish. Place the dish in a tin of water.
- Bake, covered, in the preheated oven until just set, about 75 minutes. Remove from the oven and leave to cool; turn on to a serving dish.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
This is a lovely pate to make and it tastes delicious. I added garlic to the recipe and it worked well. - 03 Feb 2016