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Ox Liver Paté with Balsamic Onions

You will struggle to not find Pate on a menu, and we are not surprised. It is so easy to make and experiment with. 

Ox Liver Paté with Balsamic Onions

You will struggle to not find Pate on a menu, and we are not surprised. It is so easy to make and experiment with. 

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 1 Hour
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Ingredients

  • 500g organic ox liver
  • 3 onions, finely diced
  • 2 garlic cloves, grated
  • 1 tsp salt
  • 1 tsp allspice
  • ½ tsp pepper
  • 2 tsp whipping cream
  • 1 tsp brandy
  • 4 fresh sage leaves
  • 2 tbsp olive oil
  • 150g butter
  • 1 cup balsamic vinegar
  • sourdough bread for serving

Method

  1. To make your balsamic onions, drizzle 1 tbsp of olive oil over a medium-hot pan, and add 2 of the finely diced onions. Add 1 tsp salt and cover, sweating the onions for 10 minutes before adding your balsamic vinegar and cooking for a further 10 minutes, or until the balsamic is syrupy
  2. To make your pate, preheat your oven to 110C. Put your butter in an ovenproof pan and pop it in the oven to slowly melt for 10 minutes until it separates. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter
  3. Heat your oil in a pan over a medium heat and gently fry your remaining onion and garlic for roughly 10 minutes or until soft and taking on a golden colour. Once tender remove from your pan and place in your blender
  4. Wipe your pan with a clean cloth or kitchen roll and turn up your heat. Place your organic ox livers in your pan and briefly cook on each side until lightly covered before pouring in your brandy and frying for a minute or so. Try and keep your livers pink in the middle to ensure they have a smooth texture when blended
  5. Tip your pan contents into your blender along with the onions and garlic, salt, pepper, allspice, sage, and whipping cream. Blitz until you have a smooth puree
  6. Spoon your pate into a dish and cover with the clarified butter
  7. Serve on griddled slices of ciabatta or sourdough
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC BEEF?​

Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.

Frequently asked questions

  • Beef is a nutrient dense food and one of our best sources of high-quality protein and essential nutrients like iron, zinc and vitamin B12. Organic beef truly tastes how beef should taste, full of ‘meaty’ flavour as a result of a natural diet, free of chemicals and hormones and a slow growth to full maturity.

  • Organic grass-fed beef is higher in Omega 3 (up to five times more than conventional beef), usually contains less total fat as our cows are outside more and lower in saturated fats. Grass-fed beef is also leaner than conventional beef, on average it provides more than three quarters of its energy (calories) as protein.

  • By definition – organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.