Only 17 pence!!!!!

[Elizabeth]

Wow, I was amazed!

I went to my local butcher farm shop for some liver. I wanted to make some pate.

I was uming and aring between Lamb's liver at £5.06 p/Kg or Pig's liver at £4.00 p/kg and saw Ox Liver.

It was priced at 80pence p/kg.

I actually asked if it was incorrectly priced!!!!

YES, came the answer.

So I paid my 17pence and I now have a large bowl of lovely pate!

[Berti]

how funtastic.............
do share the recipe please so we all can have a party :) with pate
berti

[Elizabeth]

I just kind of make the recipe up as I go along.

Portions are about 1/3 fat 2/3 meat plus other ingredients. If you find liver too strong use some chicken or game.

I gently fried off a chopped onion in butter added the liver, which I had soaked in milk for a few hours 'cause it was ox, don't bother with lamb, pig or chicken liver.

Chopped a few button mushrooms and added to the pot.

I then added some pork fat I had left over from a roast.

Add salt and pepper - you could add any herbs you fancy at this point!

I cut through the liver to make sure it was cooked through.

Added a dash of brandy (you could use port or any home made sherry type thing).

Cook for a few more minutes, take off the heat and then add some cream.

This then all need to be liquidised. I use a hand blender - less washing up!

While it was all cooking I chopped up some soft ready to eat apricots. Add just before pouring into a serving bowl or bowls. The apricots add texture and sweetness. You could add pistachios or some chopped fried mushrooms.

When it's cold keep in the fridge - probably for upto 5 days.