Roe liver paté

[henry d]

Just made some earlier this week.

 

For the paté

750gm liver trimmed}

250gm pork belly } adjust for the weight of the liver you have.

4 sage leaves

2 sprigs of thyme

Oil

salt & pepper.

 

For the topping

2 large/3 small onions thinly sliced from top to toe

oil

1 tsp of sugar, preferably demarara

Tbspn balsamic vinegar

splash of port

sachet of gelatine

 

Preheat oven to 160°C Gas 3

Whizz the liver and pork in a food processor with the herbs until a consistency that you prefer(chunky or smooth).

spoon into a suitable oven proof dish cover with foil and place in a roasting tin then add boiled water until it comes half way up the dish. Place in oven for 1 to 1 1/2 hrs.

 

While this is going on fry the onions slowly in a large pan with a little salt and sugar, once soft add the balsamic vinegar. Don`t let them brown ! After about 30 minutes or so they will be meltingly soft and sweet, take off the heat and allow to cool slightly.

When the paté is done allow to cool a little while you deglaze the pan with some port. Add this to a heat proof jug and make up to 1/2 ltr with boiling water, add the sachet of gelatine (or follow the instructions if different) and stir like mad, if it doesn`t dissolve put the jug into a pan with a little hot water in and place on a low heat until it does dissolve.

layer the onions on top of the paté and then pour the flavoured gelatine over and add a sprig of thyme or a bay leaf if you want it to look nice.

 

Enjoy :blink: