Friday, December 4, 2015


100g butter
1 small onion, finely chopped
1 garlic clove, crushed
250 g liver
Finely grated zest of 1/2 orange, plus 1 tbsp juice
1 tbsp brandy (optional)

Melt half the butter in a large frying pan over a medium-low heat.
Add the onion & cook for 6-8 minutes, stirring, until soft.
Add the garlic & cook for 1 minute.
Remove with a slotted spoon & set aside.
Cut away any discoloured bits from the liver, which will taste bitter.
Rinse under cold running water, then pat dry with kitchen paper.
Return the frying pan to a medium-high heat.
When the butter from cooking the onions is hot, add the liver & zest.
Cook for 2-3 minutes, stirring, until browned but the liver is still pink in the middle.
Add the brandy, if using, to the pan & bubble for 30 seconds.
Transfer the liver & any juices to the bowl of onions.
Set aside to cool slightly, then tip everything into a food processor.
Add the remaining butter & the orange juice & whizz for a few minutes, until really smooth.
Season & spoon into a bowl.
Cover & chill for 1 hour, until firmed up.
Serve at room temperature.

It will keep in the fridge for up to 3 days.

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