Beef Liver Pate
Tip: You can melt additional 60g of butter to pour over finished pate.
- Contains Dairy
Ingredients
- 21oz beef liver, cleaned and thinly sliced
- 2 shallots, peeled and diced
- 4.2oz butter - melted
- 1 garlic clove, peeled and minced
- 2 bay leaves
- 1/2 tbsp fresh thyme – finely chopped
- 3.5fl. oz brandy
- 4 tbsp double cream
- salt and pepper
Instructions
Step 1
Use cooking pot without grill plate or crisper basket installed. Close the lid, select ROAST, set the temperature to 200°C and set time to 20 minutes. Press START/STOP to begin preheating.
Step 2
When the unit beeps to signify it has preheated, add all the ingredients except cream. Close lid and roast for 20 minutes.
Step 3
Once unit beeps to signify the cooking process has completed, remove the cooking pot and allow the cooked ingredients to cool down for 15 minutes.
Step 4
Remove bay leaves and place mixture (without bay leaf) in a blender with cream. Blend until completely smooth – this can take up to 5 minutes.
Step 5
Once completely smooth divide pate into 4 individual ramekins and let chill in the fridge for 8 hours.
Step 6
Enjoy spread onto thinly sliced toasts or as part of a charcuterie board!