So last year I made yummy pigs liver pate and this year I was going to do the same but picked up lambs liver instead… oh dear, but this mistake proved to be quite tasty actually.
As you can see from the last photo this recipe made quite a lot, about 3 liters worth!
This recipe is a lot more straight forward than the previous one so faster to knock up and impress the christmas guests.
Take 660g of bacon (use the cheap random shape stuff) and chop into chunks.
Add to a deep frying pan with a chunk of butter and cook for 10 minutes on medium heat.
Then add to the pan 1 large chopped onion (or 2 like I originally planned in this photo), 4-5 cloves of garlic, 1.6kg of chopped lambs liver, about 3 sprigs of rosemary minus stem, 1.5tsp of cayenne pepper and 4 tbsp of brandy. Season with salt and pepper to taste.
Stir on a medium heat for about 10 minutes and then transfer, bit by bit, to a blender and blend to the consistency that you want.
Spoon into ramekins and top with a display of rosemary.
It can just be left to cool and enjoyed or I turned the oven to 180c, (160c fan), made a bain-mary, topped the ramekins with tin foil and baked in the oven for 20 minutes to set the pate.
This pate is very different from the last with a nice kick from the rosemary and cayenne but it isn’t overwhelming, just warming and tasty.
Enjoy with toast or crackers for breakfast, lunch or dinner!