Rabbit liver pâté
Chicken liver pâté is a firm favourite when serving starters. The Preca sisters put a local touch on this recipe by using rabbit livers in the place of chicken livers. Serve in individual ramekins for a perfect dinner party starter.
Rachel Zammit Cutajar
Rabbit liver pâté
Ingredients
- 200g rabbit liver, trimmed and cut into chunks
- Knob unsalted butter, more to top
- 1 small onion, very finely diced
- 1 clove garlic, finely chopped
- ½ tsp fresh thyme, very finely chopped
- 1 tsp parsley, finely chopped
- Generous splash Fino sherry
- Salt and pepper
Method
1.Melt the butter in a small pan until bubbling.
2.Add the onion and garlic and fry gently for 5 mins until soft and translucent.
3.Add the liver and cook for 2 mins before adding the sherry, parsley, thyme, salt and pepper and stir for 1 min, then remove from the heat and leave for 2 mins.
4.Place in a food processor and blend for a few minutes until the pâté is smooth.
5.Leave to cool for 5 mins, spoon into a ramekin and smooth out.
6.Melt 2-3 tbsp unsalted butter in a saucepan and pour over the pâté to form a protective skin.
7.Leave in the fridge for a few hours to develop in flavour and to firm up.
8.And serve with toasted bread.
This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2017.
