Food Preparation: Beef liver pate

1. Puree
2. Sautee
3. Flambé

1. Rinse and trim beef liver and slice it thickly to ensure that the middle of the slices stay slightly pink after frying.
2. 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.
3. 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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