Smooth Welsh Lamb Liver Pate

Ingredients

• 450g (1lb) Welsh lamb’s 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

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. Spoon pâté into small dishes or ramekins. Smooth the top and spoon over the melted butter to create a thin layer.
3. Decorate with herb sprigs and peppercorns. Cover and place in the fridge and chill for about 1 hour.
4. Place peach halves onto a lined baking tray, drizzle with honey and grill for about 5 minutes until just starting to soften.
5. Serve pâté with a stack of granary toast and peaches, drizzle with any escaped honey.

Recipe Information

• Serves – 4-8
• Cooking Time – Approximately 20 mins