At a glance
You're looking at a weekend project that involves slow-roasting liver and pork belly, then blending them into a luxurious pâté. The real patience-tester here is the overnight marinating and the long baking times (over 10 hours total), but most of that is hands-off, and the payoff is an impressive spread that'll have your guests coming back for more.
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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 well and leave in the fridge overnight. The next day, put it in the oven preheated to 200°C and roast until the liver has softened.
For this step
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Blend it up
Take it out of the oven, let it cool, then blend with a stick blender. Whether you blend the mixture until completely 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 the pâté would have some larger pieces of liver in it.
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Add the prunes and garlic
Add the prunes, finely chopped, along with the crushed garlic. Finally, stir in the cream. If you like, you can also add your favourite herbs — thyme works brilliantly here.
For this step
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How it went
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