Welsh Lamb Recipe

Welsh Lambs Liver and Mushroom Thyme Paté

  • 120mins
  • 6
  • British
  • Other
Welsh Lambs Liver and Mushroom Thyme Paté

Method

  1. 1
    Preheat oven to Gas Mark 4, 180°C, 350°F.
  2. 2
    Cut liver into small pieces and place in a food processor until the mixture is smooth. Remove and place in a large bowl. Add the mushrooms, leeks, peppercorns and season, thoroughly mix all ingredients together.
  3. 3
    Take a 1.1 litre/2pt loaf tin and lightly grease with a little butter. Place bacon rashers on the bottom of the tin and place onto them the thyme sprigs.
  4. 4
    Spoon the liver paté mixture into the tin and smooth the top. Cover with a piece of non-stick baking paper and then a piece of foil.
  5. 5
    Place in a deep roasting pan and pour a little hot water into the tin to come about 5cm up the loaf tin. Cover with foil and place in a preheated oven for 1½ hours until mixture is completely set and top starting to brown
  6. 6
    Carefully remove from oven and allow to stand for at least 20 minutes before turning out. Pour off excess juices, cover and place in the fridge to cool.
  7. 7
    Serve sliced on warm walnut bread with plum sauce (lightly stew fresh plums with a pinch of cinnamon and squirt of honey).

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You will need

  • 450g (1 lb) Welsh lambs liver, washed
  • 175g (6 oz) Chestnut mushrooms, thinly sliced
  • 1 Small leek, thinly sliced
  • 10ml (2 tsp) Green peppercorns in brine, drained or 5ml(1 tsp) Green peppercorns dried, crushed
  • Seasoning
  • Butter, to grease tin
  • 3 Dry cured streaky bacon rashers
  • 4 Sprigs fresh thyme

Nutritional Info

  • Calories 151kcal
  • Energy 630kj
  • Fat 8.7 g
  • Saturates 3.1 g
  • Salt 0.98g
  • Iron 6.02mg
  • 5-a-day
this is meat stuff