- 250 g pork liver
- 2 shallots
- 1 clove garlic
- 100 ml white wine
- 100 ml double cream
Add the butter and shallots to a pan and fry until soft.
Add the liver and fry until the liver begins to take on some colour. Add the white wine and cook for 3 to 4 minutes, until the liver is cooked through. You can substitute the wine for brandy, but half the measurement.
Add the cream and stir through. You must use double cream because of its high fat content.
Transfer the mixture to a blender and blend until smooth.
Pour the mixture into a jar, cover and leave to set for 4 to 5 hours. If you like a smooth pate, you can pour the mixture into the jar through a sieve.
Add a bay leaf for decoration. You can also pour clarified butter on to the pate and leave to set.