P芒t茅 Gr霉thain Uain / Lamb鈥檚 Liver Pate
Pâté Grùthain Uain
1 grùthan uain
Feòil broillich guga air a bhruich
1 uinnean air a ghearradh
3 clòbhan creamh, air an gearradh nan slisean mìn
Steallag uisge-beatha
Piobar dubh
2 - 3 spàinean-buird crème fraîche
Sùgh 1 liomaid
Cnap ime.
Geàrr an grùthan na striopan.
Leagh an t-ìm ann am pana.
Fraidhig an t-uinnean agus an creamh san ìm.
Cuir feòil guga air a ghearradh na mheasg agus fraidhig gus am fàs na h-uinneanan bog.
Cuir cuid den ghrùthan na mheasg agus fraidhig.
Cuir uisge-beatha cuide ris agus dèan flambé.
Cuir an còrr dhen ghrùthan na lùib agus fraidhig gus a bheil an grùthan bruich, ach feuch nach eil e ro bhruich.
Seasan le piobar a-mhàin.
Nuair a tha an grùthan bruich, cuir ann am bobhla e. Bris sìos an fheòil agus an grùthan le sgian.
Measgaich crème fraîche agus sùgh liomaid troimhe agus bleith.
Dòirt e ann am bòbhla agus sgeadaich le duilleag-labhrais agus ròs-Moire.
Dòirt ìm air a leaghadh thairis air le spàin agus cuir dhan frids gus a bheil e fuar agus air seatadh.
Lamb’s Liver Pate
1 lamb’s liver
Cooked guga breast meat
1 diced onion
3 cloves of garlic, finely sliced
Dash of whisky
Black pepper
2 – 3 tablespoons crème fraiche
Juice of 1 lemon
Knob of butter
Cut the liver in strips.
Melt the butter in a pan.
Fry onion and garlic in the butter.
Add chopped guga meat and continue to fry until the onions soften.
Add some of the liver and continue to fry.
Add whisky and flambe.
Add remaining liver and continue to fry until the liver is cooked but taking care not to overcook.
Season with pepper only.
Once the liver is cooked, transfer to a bowl. Break the meat and liver down with a knife.
Mix crème fraiche and lemon juice through the mixture and blitz.
Pour it into a serving bowl, garnish with a bay leaf and rosemary.
Spoon melted butter over the top and place in the fridge to chill and set.
