LAMB LIVER PATE WITH FRESH FIGS & BRANDY

Category Local is lekker

Packed with flavour this rustic pâté works wonderfully as a starter, accompaniment to a cheese board or as picnic fare. Something this good requires little more on the side than toast, a grilled slice of sourdough or crusty bread. Perhaps a refreshing sliced radish, crisp celery sticks or zippy pickled vegetables to compliment the meatiness of the spread; assorted chutneys (if not overly sweet).

What you’ll love: the figs add a refreshing fruitiness to the pâté. Kids also enjoy it – ask Pat’s 9 year old grandson JR!

Persons

4

Cook Time

3 hours, 5 minutes

Total Time

3 hours, 5 minutes

Ingredients

What you'll need:
25g butter
1 small onion, peeled and finely chopped
1 clove garlic, crushed
225g CHALMAR lambs’ liver, trimmed and cut into 3cm pieces
3 fresh figs, cut into small pieces + 1 fig for garnish
5ml tomato puree
15ml brandy
50ml crème fraiche or double cream
Salt and zepper
Garnish:
40g butter, melted
1 small fig, halved lengthwise

Instructions

Method:
Heat the butter in a frying pan. Add the onions and garlic, sauté until onions are soft.
Add the liver and figs, cook over medium heat for 4-5 minutes. Stir in tomato puree and brandy, and cook 2 more minutes. Set aside to cool for 20-30 minutes.
Add the crème fraiche and transfer mixture to blender. Blitz until smooth and season to taste. Spoon into a small serving dish, smooth the top and garnish with fig. Pour over the melted butter. Chill at least 2 hours before serving.

Notes

Anja’s Advice:

To make a smoother pâté put the meat mixture through a sieve.

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LAMB LIVER PATE WITH FRESH FIGS & BRANDY