Name: Ostrich liver pâté
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 servings
Cuisine: Accompaniment
Ingredients: 15.00 ml sunflower oil; 1.00 onion medium, chopped; 200.00 g pork belly cubed; 100.00 g bacon rindless, chopped; 700.00 g liver ostrich; 25.00 ml brandy; 4.00 garlic cloves, crushed; 5.00 ml coriander ground; 20.00 ml fresh parsley finely chopped; 5.00 ml fresh thyme; 5.00 ml mustard; 150.00 g butter cubed

Recipe Disclaimer

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Ingredients (12)

15.00 ml	sunflower oil
1.00	onion — medium, chopped
200.00 g	pork belly — cubed
100.00 g	bacon — rindless, chopped
700.00 g	liver — ostrich
25.00 ml	brandy
4.00	garlic — cloves, crushed
5.00 ml	coriander — ground
20.00 ml	fresh parsley — finely chopped
5.00 ml	fresh thyme
5.00 ml	mustard
150.00 g	butter — cubed

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Method:

Heat the oil in a large frying pan and sauté the onions until transparent.
Add the pork belly and fry for a few minutes.
Add the bacon, liver and brandy and cook until the liver has browned but is still pink in the middle.
Remove from the heat and place in a blender.
Add the remaining ingredients and half the butter. Blend until smooth.
Spoon into individual bowls and smooth the surface.
Melt the remaining butter and pour over the top.
Allow to cool and refrigerate until ready to serve. Serve with fresh sliced bread.

COOK?S TIP
If you are unable to find ostrich liver, use 700 g chicken livers instead.