Jamie Oliver Lamb Liver Pâté is made with lamb’s liver, streaky bacon, butter, onion, garlic, tomato purée, brandy, and crème fraîche. This easy and rich Lamb Liver Pâté recipe creates a delicious appetizer that takes about 30 minutes to prepare and can serve up to 6 people.
Why You Will Love This Lamb Liver Pate Recipe
- Rich and Creamy Texture: The combination of liver and crème fraîche creates a smooth and luxurious pâté.
- Simple and Quick: This recipe is easy to follow and can be made in about 30 minutes, perfect for a quick gourmet appetizer.
- Delicious Flavor: The mix of lamb’s liver, bacon, brandy, and spices results in a rich and flavorful dish.
- Impressive Presentation: Serving the pâté in ramekins with bay leaves and peppercorns makes for a beautiful and elegant starter.
- Versatile Serving Options: This pâté pairs wonderfully with toasted brioche, crackers, or fresh bread, making it versatile for any occasion.
Jamie Oliver Lamb Liver Pate Ingredients
- 2 rashers streaky bacon, cut into 1 cm pieces
- 225 g lamb’s liver, cut into 3 cm pieces
- 25 g butter
- 1 small onion, peeled and finely chopped
- 1 clove garlic, crushed
- 1 tsp tomato purée
- 2 tsp brandy or calvados
- 50 ml crème fraîche or double cream*
Ingredients For Garnish
- 2 bay leaves
- 10 rainbow peppercorns (optional)
- 40 g butter, melted
How To Make Jamie Oliver Lamb Liver Pate
- Heat the Butter: Heat the butter in a frying pan over medium/low heat.
- Cook the Bacon: Add the bacon and fry for 2-3 minutes until just cooked but not too brown.
- Add Onion and Garlic: Add the onion and garlic. Continue to fry for 3-4 minutes until the onion is soft.
- Cook the Liver: Add the lamb’s liver and cook for 4-5 minutes.
- Add Tomato Purée and Brandy: Then, add the tomato purée and brandy. Stir well and cook for another 2 minutes over medium/high heat to burn off the alcohol.
- Cool Down: Leave the liver mixture to cool down.
- Blend the Mixture: After it has cooled, add the crème fraîche and transfer the mixture to a blender. Blitz until smooth and season to taste.
- Prepare the Pâté: Spoon the mixture into ramekins or a small serving dish. Smooth the pâté in the dish and pour the melted butter over it. Garnish with bay leaves and peppercorns.
- Chill: Allow it to chill in the fridge for at least 2 hours before serving.
- Extra Smooth Pâté (Optional): To make an extra smooth pâté, push the mixture through a sieve before filling your serving dishes.
Recipe Tips:
- Don’t Overcook: Cook the liver until it’s just not pink anymore. This keeps it soft and tasty.
- Blend Well: Blend until the mixture is very smooth. For extra smoothness, push it through a sieve.
- Chill for 2 Hours: Let the pâté chill in the fridge for at least 2 hours. This makes the flavors mix well and makes it easier to spread.
What To Serve With Lamb Liver Pate
Lamb Liver Pâté is typically served cold with lightly toasted brioche, fresh baguette, crusty bread, and crackers. It also can be served alongside pickles, chutney, apple slices, or a fresh green salad.
How To Store Leftover Lamb Liver Pate
- Refrigerate: Store the pâté in an airtight container in the fridge for up to 3 days.
- Freeze: Place the pâté in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
What Can I Use If I Don’t Have Brandy Or Calvados?
If you don’t have brandy or calvados, you can use another spirit like cognac or even white wine for a different flavor profile.
How Do I Make The Pâté Smoother If I Don’t Have A Sieve?
If you don’t have a sieve, make sure to blend the mixture very well in the blender to achieve a smooth texture. You can also use a fine mesh strainer as an alternative.
What Should I Do If The Pâté Mixture Is Too Thick?
If the pâté mixture is too thick, you can add a little more crème fraîche or double cream until you reach the desired consistency.
Jamie Oliver Lamb Liver Pate Nutrition Facts
- Calories: 305 kcal
- Fat: 27g
- Saturates: 14g
- Sugars: 2g
- Salt: 0.7g
- Carbohydrate: 3g
- Protein: 13g
- Fiber: 0.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Liver Pate
- Jamie Oliver Smoked Mackerel Pate
- Jamie Oliver Chicken Liver Parfait
Jamie Oliver Lamb Liver Pate
Description
Jamie Oliver Lamb Liver Pâté is made with lamb’s liver, streaky bacon, butter, onion, garlic, tomato purée, brandy, and crème fraîche. This easy and rich Lamb Liver Pâté recipe creates a delicious appetizer that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Ingredients For Garnish
Instructions
- Heat the Butter: Heat the butter in a frying pan over medium/low heat.
- Cook the Bacon: Add the bacon and fry for 2-3 minutes until just cooked but not too brown.
- Add Onion and Garlic: Add the onion and garlic. Continue to fry for 3-4 minutes until the onion is soft.
- Cook the Liver: Add the lamb’s liver and cook for 4-5 minutes.
- Add Tomato Purée and Brandy: Then, add the tomato purée and brandy. Stir well and cook for another 2 minutes over medium/high heat to burn off the alcohol.
- Cool Down: Leave the liver mixture to cool down.
- Blend the Mixture: After it has cooled, add the crème fraîche and transfer the mixture to a blender. Blitz until smooth and season to taste.
- Prepare the Pâté: Spoon the mixture into ramekins or a small serving dish. Smooth the pâté in the dish and pour the melted butter over it. Garnish with bay leaves and peppercorns.
- Chill: Allow it to chill in the fridge for at least 2 hours before serving.
- Extra Smooth Pâté (Optional): To make an extra smooth pâté, push the mixture through a sieve before filling your serving dishes.
Notes
- Don’t Overcook: Cook the liver until it’s just not pink anymore. This keeps it soft and tasty.
- Blend Well: Blend until the mixture is very smooth. For extra smoothness, push it through a sieve.
- Chill for 2 Hours: Let the pâté chill in the fridge for at least 2 hours. This makes the flavors mix well and makes it easier to spread.