Lamb's Liver Pate' - Rich, Smooth, Creamy Lambs Liver Pate' - Quick & Easy, the Food of Kings!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut the lamb's liver into cubes.

Cut the streaky bacon into strips.

Dice the onion and garlic.

Heat a pan over medium heat.

Add the butter and fry the bacon for three minutes until barely browned.

Add the onion and garlic and continue to fry gently for a further three minutes until the onion is tender.

Add the lamb's liver to the pan and fry for five minutes until it is cooked through.

Pour in the brandy and continue frying gently for a final two minutes.

Remove the pan from the heat and allow to cool for five minutes.

Using a stick blender, puree the liver until absolutely smooth.

At this stage, you can add the sour cream if desired, but this is entirely up to you.

Transfer the pate to serving bowls, either single portions or bulk portions.

Seal the top of the pate with melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens