Ingredients Jump to Instructions ↓

  1. 500g liver chopped roughly

  2. 1 brown onion finely chopped

  3. 2 cloves garlic finely chopped

  4. bunch of sage finely chopped

  5. 250g unsalted butter chopped

  6. glass port

  7. Extra light oil

  8. salt & pepper

Instructions Jump to Ingredients ↑

  1. In a hot pan splash in some oil, quickly fry the liver, onions and sage until sealed. Pour in the port allow to boil then simmer for approx.

  2. minutes.

  3. Add the chopped butter to the pan and allow to melt. Season with salt and pepper and place it all into a blender and pulse until smooth.

  4. Line a tray with grease -proof paper, place a couple of sage leaves in the bottom as a garnish. Pour pate’ mix in. Refrigerate until it sets.


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