Native Beef liver pate! Yum!

Delicious beef liver pate made by one of our lovely customers Julia, who kindly shared the recipe:

• 400 gr of liver
• A tiny onion
• One glove of garlic
• Fresh or dry thyme
• Chestnut mushrooms (or some other strong flavoured mushrooms)
• A bit of port or brandy
• Butter

 Sweat the onions and garlic in the butter. If the thyme is fresh, add it now (remove the stalks!). When the onions are translucent, add the livers. If you had dry thyme, this is the moment to add it. Cook for a few minutes on each side and then pour the brandy or port. Turn the heat on, flambe and cook down the alcohol quickly. Season and set aside to cool.
 Cook the mushrooms in butter for about 5 minutes. Season and set aside to cool. 
 Once everything has cooled down pour into a mixer and whizz with a bit of extra butter until you have a smooth paste. Put in small dishes and cover with a layer of liquid butter. Decorate with a few bits of thyme and put in the fridge to set.
​Really scrummy!