Beef Liver Pate

By tulawdog

Ingredients

• 500 g beef liver (you can substitute lamb’s fry), cut into pieces
• 1 small onion, chopped
• 1/2 cup red wine
• 2 cloves garlic, crushed
• 1/2 teaspoon dijon mustard
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tablespoon lemon juice
• 1/2 cup butter
• salt
• 2 tablespoons cracked black pepper

Preparation

Step 1

*Saute the liver and onions in a couple of tablespoons of the butter until the livers are browned and the onions are tender.

*Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the liquid has gone.

*Cool and blend to a smooth paste in the food processor along with the rest of the butter. (This is easier if the butter is not fridge cold!)

*Add salt to taste.

*Check the consistency of the pate. If it seems dry and crumbly rather than smooth and creamy, add more butter.

*Put pate in a shallow dish and press the cracked pepper onto the top of it.