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
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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