The Persevering Cook's Kitchen

Recipe: Beef Pate

Ingredients:

1 celery puck
400 to 500 g of beef liver
1 – 2 tbsp of Garam Masala
1 tbsp of fat and more fat or a ripe avocado

Method:

1. Put the liver, celery puck, a tbsp of fat, and the garam masala in a sealed bag.
2. Sous vide at 60°C for 45 minutes.
3. Put the mixture into a food processor.
4. Run the food processor, add fat or chunks of avocado as needed until a relatively smooth paste is obtained.
5. Put the paste through a ricer with a fine plate to remove any unground bits of liver.
6. Eat immediately or freeze for up to 3 months.
7. Pate that is frozen and thawed will have a grainy texture. Mix in a little fat to smooth out the texture.