Lamb Liver Pate With Garlic Glaze

  • Difficulty: Basic
  • 30 minutes
  • 4 servings

This is just a 30-minute job but be patient while it refrigerates overnight. It is mainly a starter but can be very well served as a snack. It is buttery in the most exquisite way and mildly hot from the garlic and pepper added in the pate and in the glaze. When serving it, double its smooth texture with the crunchy almond flake topping.

Ingredients Needed for Lamb Liver Pate With Garlic Glaze


For the lamb-veggie puree:

2 ounces of butter
4 ounces of bacon, chopped
1 medium onion, chopped
2 garlic cloves, crushed
9 ounces of lamb liver, chopped
1 tablespoon tomato sauce
1 ounce brandy
1 bay leaf
1 ounce crème fraîche
salt
pepper

For the almond flakes:

2 ounces of almond flakes
salt

For the garlic glaze:

1 ounce butter
1 teaspoon fresh thyme, chopped
1 teaspoon peppercorns
1 garlic clove, sliced

How to Cook Lamb Liver Pate With Garlic Glaze

  1. For the lamb-veggie puree:

    Start melting 1 ounce of butter in a skillet over medium heat. Add the bacon, onion, and garlic. Cook and stir until onion is tender and the bacon starts changing color.

  2. Add the lamb liver. Cook and stir for 4-5 minutes.
  3. Keep adding the tomato sauce, brandy, and bay leaf. Cook and stir for 2-3 minutes more.
  4. Pick the cooked lamb pieces and add them to a bowl. Set them aside. Also, pick and discard the bay leaf.
  5. Add the creme fraiche to the skillet and stir a little. Transfer it to the blender. Add the cooked liver and blend until smooth. Add the other ounce of butter, season with salt and pepper, and blend again. Set aside.
  6. For the almond flakes:

    Add the almond flakes to a saucepan or skillet and season them with salt. Stir-fry them until golden brown. Set aside.

  7. For the garlic glaze:

    Start melting the butter in a skillet over low heat. Add the thyme, peppercorns, and garlic. Cook and stir for 1-2 minutes.

  8. Coat two ramekins with some of this, then transfer the blended mixture into a piping bag.
  9. Fill the ramekins with it, then top with the garlic glaze. Refrigerate overnight.
  10. Spread on slices of bread or toast and top with fried salted almond flakes.

2 Comments

  1. I am Australian, “tomato sauce ” for us is what you call Ketchup. Do you mean tomato paste or a more liquid tomato puree, like a passata?

Leave a Reply

Your email address will not be published. Required fields are marked *