Beef Liver Pate

                  1/2 kg beef liver, sliced into 1 cm slices

 1 brown onion, diced

50g butter

 1 clove garlic, crushed

 50 ml brandy

 50 ml cream- this is to loosen the mix so it’s not so thick- you could add more or leave it out completely.

1 tsp chopped fresh thyme

                   

 Optional butter peppercorn topping

40g melted butter

2 tsp fresh green/pink peppercorns

Method

In a large pan on medium heat, melt butter and cook garlic and onion for 30 seconds, add liver and turn up the heat up a little and cook for 4-5 mins, liver should be a little pink inside. Add thyme and brandy, shake pan, brandy will catch alight so don’t worry! Cook until flame goes out or until most of the liquid is gone. Transfer to food processor, add cream and season with a little Himalayan salt, blend till smooth. Put in container to cool for 15 mins, and then you can pour over your butter/peppercorn topping. Put into refrigerator. You can halve this recipe if you want.