Liver Paté

Ok, it’s getting that time of year for eating some things that have been grown, and I think a good partner for these is a Paté
It’s a very simple thing to make but the reward in flavour has to be up there with the best. Of course there are different types of paté, but this is a tried and very well tested recipe by many members of my family as it is something that I make every Christmas.

There is one bit of kit that you will need and I think every modern kitchen should not be without one, and that is a Hand Blender.

This is a very handy tool for you to use when making a soup. Especially when you have made your own stock of course

 

 

 

Here’s what you need.

Pigs Liver (Packet of)
2 Onions
4 Garlic cloves
Qtr pack of Butter
Olive Oil
Herbs
2 Red Peppers (Finely diced)
Half a pack of Mushrooms (Finely diced)
Salt
Pepper
Optional Chilli

In a saucepan add 2 chopped onions and 4 large cloves of garlic, a glug of oil, and a quarter of a block of butter. At this stage I always add a couple of chopped chillis.
Soften all the onions and garlic by gently frying for 5 minutes,  then add a packet of Pigs Liver, you know, the ones they sell at supermarkets. [normally something like 500g]
Keep moving the liver about till it is cooked all the way through. You cannot overcook liver for a paté.
Meanwhile in a frying pan gently fry 2 Red Peppers that have been finely chopped till softened and then at the last minute add half a pack of finely chopped mushrooms and fry for no more than a minute.

Now get your hand blender out and blend the Liver/Onion mixture to a smooth paste, add a little more oil if needed. At this point add your salt and keep tasting till you think it is right, and when you think it is right, add a little more. You will be eating this out of the fridge and coldness kills flavour.
Now add your peppers and mushrooms and mix it all together with a spoon. Now you can add your herbs and pepper. I used chives as that is what was growing in a pot outside. Other good herbs would be Parsley, Thyme, Sage.
Put it all into a receptacle and chill till you need it.

Serve with toast and some lettuce . This does make quite a bit so maybe you’d like to give some away, it doesn’t cost much to make, and sharing food is what this site is all about.

You will never buy another shop paté ever again!

Happy Blending. Mugsie

4 comments

  1. Jules

    I was inspired by you to try my own and over the last year have two recipies that I love. The first one I developed after tasting the best shop bought pate you will ever try from The Patchwork Pate Company who are a small batch producer from Wales.
    Cointreau Pate: 500g CHICKEN LIVERS:1ONION(FINELY CHOPPED):50G BUTTER:1 ORANGE(JUICE &RIND) : BIG GLUG COINTREAU:1 CLOVE GARLIC(CRUSHED):4TBSPN PARSLEY, MARJORAM&THYME: SPLOSH OF WATER &SALT&PEPPER.
    It’s so easy to just fry everything up and blend…voila! ( can be frozen too)

      • Jules

        Do you advise pigs liver as I always use chicken? I once used calves which was way too strong.
        Here is my second recipie( more booze!)
        Sherry pate: 500G CHICKEN LIVERS: 1 ONION(FINELY CHOPPED): 50G BUTTER: 4RASHERS UNSMOKED BACON(FINELY CHOPPED)): 3CLOVES GARLIC(CRUSHED): HERBS: BIG SPLOSH OF SHERRY: BIG GLUG DOUBLE CREAM: LITTLE BIT OF WATER.

        • Mugsie

          Well, as a Liver Pate, I find Pigs gives the nicest Livery taste. I would have thought calves would have been OK as it’s close to lambs Liver, but some unscrupulous butchers sell pale Ox liver as Calves Liver which might account for the strong taste. The Chicken livers lend themselves to flavouring more as in the Cointreau one you gave. Sometimes I put Whiskey in my Liver Pate for a bit of bite, but a couple of chilis are better.

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