• Recipe by Marthinus Ferreira

    Spicy liver pâté

    Cooking Time: 1 hr 20 mins

    Ingredients

    • 60g butter
    • 500g calf’s liver, sliced into 1cm thick slices and dusted with flour
    • 1 onion, peeled and chopped
    • 2 garlic cloves, peeled and chopped
    • 2 fresh chillies, seeded and chopped
    • a handful of fresh thyme, leaves only, chopped
    • 60ml (¼ cup) sherry
    • 60ml (¼ cup) brandy
    • 250ml (1 cup) fresh cream
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Heat the butter in a pan over medium heat, add liver and fry on both sides until brown, about 5 minutes. Remove from the pan and set aside to cool.

    2

    Fry the onion, garlic, chilli and thyme until soft. Add sherry and brandy, and reduce for 5 minutes. Add cream and reduce until thick, about 10 minutes.

    3

    Finely chop the cooked liver, add to the pan and mix.

    4

    Place in a serving dish and chill for 1 hour.

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