lunchtime pate

lunchtime pate



Ingredients



500g pig's liver cut into strips
2 teaspoons garlic powder
300g onion, chopped
110 ml vegetable oil
salt & pepper to taste

Method



Dry fry the chopped onion, garlic and liver and all the juices from the liver pack, adding a tablespoon of water if needed to stop it catching. Cook for approx 5-10 mins until the liver is browned, this will take longer if your liver is in large pieces to start off with. You can chop it finer if you like to save cooking time, but some people don't like to handle liver. Allow to cool, then blend in your food processor until smooth, adding the oil as you blend.

Place in bowl, cover in cling film and store in a fridge for 4 days. If you wish you can freeze in an airtight container and defrost in a fridge before use.

Serve 10g per person per meal, this is a very thin spread on a sandwich. Make once in the month if following our planner.