Chef Craig Young joined us at Seasons Pharmacy and Culinaria to prepare liver pate. The video of the process can be found here, on our YouTube Channel.
- 2 lbs liver
- 2 shallots, diced
- 4 oz brandy
- 4-5 tbsp butter
- 1 oz pork fat, finely diced
- 1 tsp fresh thyme leaves
- 9 g. sea salt
- 9 g. curing salt
- 2 pinches mace
- 1 tsp freshly ground black pepper
- ½ fresh nutmeg, finely grated (or 1 tsp ground nutmeg)
- A sieve, or mesh strainer
- Microplane or very fine grater
- Mason jars
- Oven roast or pan fry the liver in a bit of lard or butter, until it is medium rare. The oven can be set for 350ºF, and check frequently, this will only take a few minutes
- Purée the liver in a food processor or blender, and push through the sieve, use the smooth part and discard all the hard bits.
- Mix the sieved liver in until fully incorporated
- Once the ingredients are smoothly incorporated and cooled, spoon into mason jars. The mason jars should be filled to the neck.
- Add in some melted butter or melted lard to seal the surface and prevent oxidation.
- Refrigerate for 2-3 days for improved flavours through the aging process.
Tricks & Trips
- For cooking medium-rare liver, the liver should hold shape, with some pinkness to the interior.
- Add black trumpet mushrooms for additional flavour.