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.
500 g springbok liver, chopped
200 g butter
250 g mushrooms, finely chopped
1 small onion, finely chopped
1 clove garlic, crushed
125 ml dry white wine OR sherry
1 ml dill seeds
5 ml salt
4 drops hot pepper sauce
Melt 25 ml butter in a frying pan and sauté liver, mushrooms and onion for 5 minutes
Add remaining ingredients (except rest of butter) and simmer, covered, until liver and mushrooms are just tender
Remove from stove, allow mixture to cool slightly, then place in a blender or food processor with remaining butter and blend until smooth
Pack pâté tightly in an earthenware crock and chill for at least 3 hours before use.
Although yellow margarine may be used, pâté made with butter will be firmer and have a better flavour.
Cuisine: South African
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