01/06/2026
Simple Australian-Style Pork Liver Pâté
Makes enough for 6–8 people.
Ingredients
* 500 g pork liver, trimmed
* 1 large brown onion, finely chopped
* 2 cloves garlic, crushed
* 125 g butter (100 g for cooking, 25 g for finishing)
* 2 tbsp olive oil
* ¼ cup cream
* 2 tbsp brandy, port, or dry sherry (optional)
* 1 tsp dried thyme
* 1 tsp salt
* ½ tsp black pepper
Optional for a milder flavour
* 1 cup milk for soaking the liver
Method
1. Prepare the liver
* Cut the pork liver into chunks.
* Soak in milk for 1–2 hours if desired, then drain and pat dry.
2. Cook the onion
* Heat the olive oil and 50 g of the butter in a frying pan.
* Cook the onion over medium heat for 8–10 minutes until soft and golden.
* Add the garlic and cook for 1 minute.
3. Cook the liver
* Add the liver and thyme.
* Cook for about 3–4 minutes per side until just cooked through but still slightly pink in the centre.
* Add the brandy or sherry, if using, and simmer for 1 minute.
4. Blend
* Transfer everything to a food processor.
* Add the remaining 50 g butter, cream, salt and pepper.
* Blend until completely smooth.
5. Set
* Spoon into ramekins or a small container.
* Melt the final 25 g butter and pour a thin layer over the top to seal.
* Refrigerate for at least 4 hours, preferably overnight.
Serving Suggestions
Serve with:
* Toasted sourdough
* Water crackers
* Cornichons or pickled onions
* Caramelised onion chutney
Macadamia Twist
blend in ¼ cup toasted macadamias with the pâté. They add a subtle sweetness and a lovely Australian touch.
The pâté will keep in the refrigerator for about 5–7 days if covered and kept cold
