Ox Liver Pate

by Nick Benson

Gotta get those organ meats! Offal is incredibly nutrient dense, I love my offal and if you can find a way to enjoy it you’re health will thank you. This pate will be a good start.

You'll need

  • 500gm grass fed ox liver
  • 1 sprig rosemary
  • 1 spanish onion
  • 3 cloves of garlic
  • 2 rashers smoked speck

Here's how

  1. Refrigerate. Eat.
  2. Season to taste and fill jars with your hearty pate. Once your jars are full place a small sprig of rosemary on top and cover with a good quality, cold pressed, extra virgin olive oil.
  3. Boil a kettle and pour the water over some jars and their lids to sterilise.
  4. Take all your ingredients, put them into a food processor and process until a paste is formed.
  5. In your pan, melt a knob of butter and fry your liver until its browned on the outside and a little link in the centre.
  6. Take your liver and cut it into 5x5cm pieces, run under cold water to remove any impurities and pat dry with paper towel.
  7. Slice up your onion, garlic and speck. Saute them in butter with a sprig of rosemary, even add a little honey to caramelise the onion. Once its all translucent and sweet, put it in a bowl and set aside.

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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