Rabbit Liver Pâté

It’s fast approaching… Christmas that is, and I have been tasked with making a starter for all to enjoy. As there’ll be about 15 of us, all of whom are greedy and appreciate good food, I will be revisiting an old favourite of mine from this very blog. Rabbit liver pâté is rich, smooth and incredibly luxurious. The liver is sweeter than chicken, duck or goose liver and more delicate in flavour. This pâté is simple and quick and the results are so lovely. One of my most favourite things to eat in the world.

The tricky part is finding a butcher who sells rabbit livers… once you discover a source (like I have) tell NOBODY – or they’ll be constantly sold out. That’s the Christmas spirit for you isn’t it?!

INGREDIENTS:
200g rabbit liver (trimmed and cut into chunks)
2 tablespoons unsalted butter
1 small onion (very finely diced)
1 clove garlic (finely diced)
1/2 teaspoon fresh thyme (very finely chopped)
1 teaspoon parsley (finely chopped)
generous splash fino sherry
salt & pepper
3 tablespoons cream (whipped to peaks)

DIRECTIONS:
Melt the butter in a small pan until bubbling. Add the onion and garlic and fry gently fot 5 minutes until golden brown and soft. Add the liver and cook for 2 minutes before adding the sherry, parsley, thyme salt & pepper stir for 1 minute then remove from the heat and leave for 2 minutes.

Place in a food processor and blend for a few minutes until the pâté is smooth.

Leave to cool for 5 minutes, then gently fold in the whipped cream. Spoon into a ramekin and smooth out. Cover with some plastic wrap or if you’re feeling fancy – melt 2-3 tablespoons unsalted butter in a saucepan and pour over the pâté to form a protective skin.

Leave in the fridge for a few hours to develop in flavour and to firm up.

SERVING:
You can’t beat pate with some crunchy oven toasted bread – or even just crusty fresh bread.

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