Directions

0/0 steps made
  1. Dry toast the cumin and coriander seeds; heat a heavy-duty pan and once warm, add the seeds. Do not add any fat. Toss around for a few minutes to roast and then remove from the heat. Allow to cool and then add to a pestle and mortar and crush.
  2. Prepare the liver by removing any stringy sinew and cutting into small chunks.
  3. Add a third of the butter or oil to a medium heat and when warm, add the onion, garlic, ginger, spices and tomato puree.
  4. Stir through till the onions start to caramelise at the edges and the onion, garlic and spice mix, separates from the fat.
  5. Then add the liver and stir through for no more than a few minutes. If you overcook the liver at this stage it will taste rubbery and awful. You want the liver to have some pink in the middle – please trust me on this.
  6. After a few minutes add the soft herbs and stir through again
  7. When thoroughly mixed together, transfer to a blender and allow to cool for 5 minutes.
  8. Whiz for a few minutes adding the rest of the butter or oil as you go along.
  9. Blend to achieve the texture and consistency to your preference.
  10. Add to a bread loaf tin or mini ramekins and smooth the top over.
  11. Refrigerate for at least an hour to solidify and the pate is ready.
  12. If prepared in a loaf tin, slice as you would bread. If using miniature ramekins, serve individually.