Basic Beef Pate
(1)
3 hours 25 minutes
This basic beef pate recipe will hold up well to any variations you might want to use but works marvellously as listed. I serve on toast for lunch.
demonik
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Ingredients
Serves: 4
- 1kg beef liver
- 250g butter
- 1 1/2 cups (375ml) red wine
- 2 teaspoons crushed bay leaves
- 2 tablespoons fresh thyme
- 3 teaspoons dried rosemary
- 1 lemon, zested
- 1 teaspoon salt
- 1 teaspoon black pepper
- crushed roasted peanuts, to decorate
Directions
Preparation:15min ›
Cook:10min ›
Extra time:3hours chilling ›
Ready in:3hours25min
- Grease 4 soufflé or similar ramekins . Place small amount of peanuts in the base of each ramekin.
- Cook beef liver in 2 or 3 batches with the butter. Cook each batch until sealed but still spongy when pressed down with a spoon. Place cooked batches into a medium saucepan.
- Add wine, herbs, zest, salt and pepper to sealed liver. Simmer for 10 minutes until aromatic.
- Using a food processor, blend the mixture until smooth.
- Spoon mixture into prepared ramekins and refrigerate for at least 3 hours before serving.
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