Offaly good offers this Easter

We're not kidding around (oh dear, these puns!), there really are some awesome offers on ourwebsite in the run up to Easter.

SweetbreadsGoat LiversKidneys and Hearts are all reduced in the run up to Easter, however why not try making your own homemade Luxury Goat Liver Pate!

We've tried making them ourselves before with great success, however we'd like to extend the challenge to our customers and see what you make of it. See below for guidelines, feel free to tweak it to your own palate.

Easter Lambs

We mentioned last week about pre-ordering Half Lamb boxes, delivered fresh to your door before Easter weekend. The offer is still ongoing, so don't miss out on our highest rated product on the website, incredible taste and value for money.

Remember that if you would like to receive your order on a particular day, we can accommodate that as long as you specify it in the comments at checkout. If you have any questions you can always ring us: 01829 260437 or email: farmshop@chestnutmeats.co.uk

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Make your own Luxury Goat Liver Pate

These are just guidelines for one of our favourite recipes, there are plenty more out there that you can find online, or simply tweak some of the ingredients below to suit your tastes.

Serves 5

20 mins prep

20 mins to cook

 

Ingredients:

3 rashers dry cured bacon, cut into 1cm pieces
300g Goat liver, cut into 3 cm pieces
30g butter
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1tsp tomato puree
2tsp brandy or calvados
50ml crème fraiche or double cream


To garnish:

2 bay leaves
10 rainbow peppercorns (optional)
40g butter, melted

 

Heat the butter in a frying pan. Fry the bacon for 2-3 minutes over a medium/low heat until just cooked but not too brown.


Add the onion and garlic and continue to fry for 3-4 minutes, until the onion is just soft. Add thegoat's liver and cook for 4-5 minutes, add the tomato purée and brandy, stir well and continue to cook for another 2 minutes over a medium/high heat to make sure the alcohol is burnt off.

Leave the liver to go cool, add the crème fraîche and transfer the mixture to a blender. Blitz until smooth and season to taste.

Spoon the mixture into ramekins, or a small serving dish. Smooth the pâté in the dish and pour over the melted butter. Garnish with the bay leaves and peppercorns. Allow to chill in the fridge for at least 2 hours before serving.

To make an extra smooth pâté push through a sieve before filling your serving dishes.


Delicious served with lightly toasted brioche!