Lambs Fry Pâté

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Don’t let the name put you off, this pate is creamy deliciousness. It makes a huge batch, perfect for freezing and pulling out to complement a platter or to serve on toast alongside soup.

Prep: 10 mins

Cook: 15 mins

Serves 30 as a platterdish

Ingredients

250g lambs fry (lambs liver)
2 cloves garlic (crushed or finely chopped)
1 large onion – finely chopped
400g butter
250g cream cheese (bring to room temperature)
2 tablespoons finely chopped fresh thyme
2-3 tablespoons brandy
½ teaspoon of salt
1 teaspoon ground black pepper

Method

Prepare lambs fry by cutting into thin slices about 1 cm thick and remove the thin liver skin with a sharp paring knife (you can ask your butcher to do this).
Melt 200g of butter and add the chopped onion. Fry gently for 4 minutes, then add chopped thyme and garlic, continue frying until onion and garlic is golden but not browned. Allow to cool slightly and add to food processor, along with the melted butter.
Add 25g butter to frypan and add sliced liver. Fry both sides until the liver is just cooked through. If necessary cut through to check it’s cooked. Note – do not overcook as this will cause it to get dry and tough. Add cooked liver to food processor, but not the butter you have fried it in (which may have a few burnt bits of liver).
Clean fry pan, add remaining 175g of butter and melt.
Add melted cheese, cream cheese, brandy, salt and pepper to food processor and blend everything together till the consistency is smooth.
Taste and adjust seasoning and brandy, according to taste.
Place into individual ramekins (you’ll need 3-4) and sprinkle cracked pepper (or sumac) on top. Place gladwrap over ramekin and put in fridge (if you want to eat it over the next two days) or freezer. It will set as it cools.

Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 38g

Energy kJ (kcal)	610(146)
Protein (g)	2.2
Fat (g)	14.5
Saturated (g)	9.1
Carbohydrate (g)	1.5
Sugars (g)	1.5
Sodium (mg)	154
Iron (mg)	0.6
Zinc (mg)	0.3
Vitamin B12 (ug)	5.0
Folate (ug)	31.1
Vitamin A (ug)	1448
Selenium (ug)	1.3

Liver even in small amounts is an excellent source of Vitamin A.

Alternatively line a loaf tin with cling film, pour pate in, sprinkle with pepper and fold cling film over the top. Pop into the fridge, once it is set cut into slices, wrap individual slices in cling film and pop into a zip lock bag. Defrost individual slices as needed.
As well as being served on a platter, this pate is great with toast alongside a creamy vegetable soup.

Lambs Fry Pâté

Ingredients

Method

Nutrition Information Per Serving

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