450g butter
3 onions chopped
6 garlic cloves
3 tsp salt
4.5 tsp allspice
1 tsp pepper
200ml cream
Fry the onions and garlic in some butter. Gently so they do not brown.
When they are soft add the cream and heat but don't boil for about 10 mins
Strain off the cream and keep it. You can liquidise in the onions if you want but it gives a smoother finish if you don't
Fry the liver slowly in more butter until it is cooked through.
Liquidise the liver in batches with melted butter and the conserved cream (you need some liquid in each batch else they are too gloopy
Put in a bowl and mix in the salt and spices
Line a bread tin with cling film and spoon in the pate mix
Put in the fridge until set hard
At this point you can slice and freeze (I put the waxed discs you get for burger presses between each slice to stop them freezing back together)
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