Baked Liver Pâté

Step-by-step method

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At a glance

Making homemade pâté is a rewarding weekend project that takes patience rather than active cooking time. You'll season and roast a pork liver and belly mixture overnight, then blend it with prunes and cream before baking it in a bacon-lined mould — the real trick is letting it cool thoroughly so it slices beautifully.

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    Prepare the meat and roast it

    Cut the liver and pork belly into small cubes, season with salt and freshly ground pepper. Mix thoroughly and leave in the fridge overnight. The next day, put it in the oven preheated to 200°C and roast until the liver is tender.

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  2. 2/6

    Blend the mixture

    Take it out of the oven, let it cool, then blend with a stick blender. Whether you blend it smooth or leave it a bit chunkier is up to you. I took about three-quarters of the mixture and blended it smooth, leaving the rest coarser so there'd be big chunks of liver in the pâté.

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    Add the prunes and garlic

    Add the prunes, chopped into smaller pieces, and the garlic pressed through a garlic press. Finally, mix everything together with the cream. If you like, you can also add your favourite herbs — thyme works brilliantly here.

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Baked Liver Pâté

bohynekuchyne
Active time total 2 h 10 min
Prep 10 min Cook 2 h
Plus 4 h 30 min of resting (not counted in active time)
9 Ingredients
6 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

940 kcal

Calories

11 g

Carbohydrates

61 g

Fats

75 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This weekend I finally tried making pâté. And it turned out absolutely brilliant — every guest who tested it (a bunch of hungry lads back from a tennis tournament) tucked in, and the pâté disappeared in no time.

Gluten-free Pork High-protein Spread For guests

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