Ingredients (serves 2-4):
- 220g of butter
- 1 onion – chopped
- 1 garlic clove – sliced and crushed
- 450g lambs livers – trimmed and chopped up into pieces
- 1 tablespoon brandy
- 1 tablespoon of dijon mustard
- Salt and freshly ground black pepper
Melt half of the butter in a pan over a medium heat. Once melted add in the onion and cook until softened but not browned off. Add the livers and garlic and cook until the livers are browned off. Add the brandy and mustard and stir until nice and consistent. Add the rest of the butter then transfer to a food blender and blend until you’re left with a smooth paste. Pour into ramekins or a small dish and refrigerate until the pate sets. Serve with warm bread or toast!
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