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.


    0 Reviews


    All fields are required to submit a review.