Recipe: Beef Liver Pate
Cooking methods
- Puree
- Sautee
- Flambé
Ingredients
- 125 g beef liver
- 1 tbsp. cooking oil
- ¼ white onion chopped
- 1 bay leaf
- 25 ml cream
- 1 tsp. brandy
- 75 g softened butter
- ½ tsp. mustard
- 25 g chopped parsley
- Coriander seeds
- Nutmeg
- Salt and pepper
Method
- Rinse and trim beef liver and slice it thickly to ensure that the middle of the slices stay slightly pink after frying.
- In a frying, heat oil over a medium heat and add the chopped onion, cook the onion for a few minutes until soft for about 4-6 minutes, once done add the liver and the bay leaf and cook, allow to brown for few minutes.
- Stir in cream and brandy, add salt, pepper, nutmeg and coriander seeds, bring to the boil for 2 minutes and then turn off the heat.
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