Port and Caper Pâté

Port and Caper Pâté

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Servings: 8
Calories: 301

Ingredients
 

  • 1 lb sheep's liver membrane removed and sliced
  • 2 oz butter
  • 6 rashers rindless streaky bacon coarsely chopped
  • 1 medium onion grated
  • 1 clove garlic crushed
  • 4 floz port
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 floz single cream
  • 1 tsp lemon juice
  • 3 tbsp mayonnaise
  • 1 tbsp finely chopped capers
  • 1/8 cup clarified butter
  • 2 tsp dried or 2 tbsp chopped fresh parsley

Instructions

  • Fry liver in heated butter in a heavy-based saucepan.
  • Add bacon and fry until crisp.
  • Add onion and garlic and saute until onion is translucent.
  • Add port, salt, pepper and cream and simmer for 3 minutes.
  • Add lemon juice and mayonnaise and liquidize, then stir in capers and mix well.
  • Place in individual ramekin dishes and seal with clarified butter mixed with parsley.
Calories: 301 kcal
Carbohydrates: 5 g
Protein: 14 g
Fat: 25g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 204 mg
Sodium: 410 mg
Potassium: 250 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 9885 IU
Vitamin C: 2 mg
Calcium: 19 mg
Iron: 3 mg
Ingredients Liver, Offal
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