Springbok Liver Pâté

Springbok 

Springbok liver pâté, in this recipe, beef, pork, liver, ham, seafood, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.

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Cook Time:
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Makes: 750 ml
Ingredients
Method
  1. Melt 25 ml butter in a frying pan and sauté liver, mushrooms and onion for 5 minutes

  2. Add remaining ingredients (except rest of butter) and simmer, covered, until liver and mushrooms are just tender

  3. Remove from stove, allow mixture to cool slightly, then place in a blender or food processor with remaining butter and blend until smooth

  4. Pack pâté tightly in an earthenware crock and chill for at least 3 hours before use.

Tips

Although yellow margarine may be used, pâté made with butter will be firmer and have a better flavour.

Category: Appetisers

Cuisine: South African

Sub-Category: Pâtés