Welsh Lamb Paté

June 24, 2016


450 g (1lb) Welsh Lambs liver, roughly chopped

1 Onion, roughly chopped

2 Cloves garlic, crushed

12 g (½oz) Butter

15 ml (1tbsp) Olive oil

5 ml (1tsp) Fresh rosemary, chopped

5 ml (1tsp) Fresh thyme leaves

30 ml (2tbsp) Port or sherry

60 ml (4tbsp) Mascarpone cheese

Freshly ground black pepper

50 g (2oz) Melted butter

Fresh sprigs rosemary & thyme and peppercorn to garnish

2 Ripe peaches, halved and stones removed

30 ml (2tbsp) Runny honey


1Place onion and garlic into a small pan with butter and oil and lightly cook.

2Add the liver and cook until it has totally browned and cooked through about 4-5 minutes.

3Add the herbs and port and allow to bubble to burn alcohol off.

4Allow mixture to cool.

5Add the mascarpone and season with black pepper and place in a food processor.

6Blend until smooth.

7Spoon pâté into small dishes or ramekins.

8Smooth the top and spoon over the melted butter to create a thin layer.

9Decorate with herb sprigs and peppercorns.

10Cover and place in the fridge and chill for about 1 hour.

11Place peach halves onto a lined baking tray, drizzle with honey and grill for about 5 minutes until just starting to soften.

12Serve pâté with astack of granary toast and peaches,drizzle with any escaped honey.


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