Smooth Welsh Lamb Liver Pate



Method

  1. Place onion and garlic into a small pan with butter and oil and lightly cook. Add the liver and cook until it has totally browned and cooked through, about 4-5 minutes. Add the herbs and port and allow to bubble to burn alcohol off. Allow mixture to cool.
  2. Add the mascarpone and season with black pepper and place in a food processor. Blend until smooth
  3. Spoon pâté into small dishes or ramekins. Smooth the top and spoon over the melted butter to create a thin layer.
  4. Decorate with herb sprigs and peppercorns. Cover and place in the fridge and chill for about 1 hour.
  5. Place peach halves onto a lined baking tray, drizzle with honey and grill for about 5 minutes until just starting to soften.
  6. Serve pâté with a stack of granary toast and peaches, drizzle with any escaped honey.

Recipe Information

Serves 4
Calories 391 kcals
Cooking Time

Ingredients

  • 450g (1lb) Welsh Lambs liver, roughly chopped
  • 1 onion, roughly chopped
  • 2 cloves garlic, crushed
  • 12g (½oz) butter
  • 15ml (1tbsp) olive oil
  • 5ml (1tsp) fresh rosemary, chopped
  • 5ml (1tsp) fresh thyme leaves
  • 30ml (2tbsp) port or sherry
  • 60ml (4tbsp) mascarpone cheese
  • freshly ground black pepper
  • 50g (2oz) melted butter
  • fresh sprigs rosemary & thyme + peppercorn to garnish
  • 2 ripe peaches, halved and stones removed
  • 30ml (2tbsp) runny honey

Nutrition Information

  • Calories 391 kcal
  • Energy 1629
  • Fat 25g
  • Saturates 11g
  • Salt 0.6g
  • Iron 8.9g
  • 5-a-day 1