Port and Caper Pâté
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