An easy recipe for a rich, tangy pâté
Very easy to make - it's just a case of popping the whole lot in a blender once it's cooked. Don't do the liver for too long. Try experimenting with different spices - see where that gets you...
INGREDIENTS
onion
garlic
streaky bacon
butter
mushrooms
pork liver
sage
pepper
red wine
brandy (I'm using Armagnac
ground cloves
cayenne
Watch the video
METHOD
Finely slice/chop the bacon, onion, garlic, mushrooms and liver
Heat olive oil in a frying pan and add the onions and garlic
Sprinkle some dried sage and stir
Once the onions have softened, add the bacon and give a good stir
Once the bacon is cooked, add the butter and mushrooms
Add some pepper, then a good glug of red wine
Stir it all in and cook to let the wine reduce a bit
Add the liver and stir it about
About 2 minutes will be enough, then add the cloves and the cayenne
Give it a stir and add a generous drop of brandy
Set it alight and burn off the alcohol
Now pop it in a blender or food processor or blitz it in a pan, jug or bowl
Get it to the consistency you want - now is the time to taste it in case you decide you want to add anything
Pour it into a container
Keep it covered, and it'll keep for 2-3 days in the fridge