John Myers
Ingredients for 4 servings:
- 150 g liver(s)
- 1 m.-sized onion(s)
- 1 m.-large shallot(s)
- 2 tbsp marjoram
- 100 g butter
- 20 pine nuts
- Salt
- Pepper from the mill, black and green
- olive oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
A spicy spread
All types of liver are suitable: beef, pork, lamb, venison, or poultry. Even leftover liver can be used in small quantities. Cut the cooked, cooled liver into small pieces. Finely dice the onion and shallot and sauté in oil until they begin to brown. Cut the butter into small pieces and roast the pine nuts without oil until light brown. Puree the liver very finely in a blender or with an immersion blender. Be careful not to overheat it; use an interval setting for this. Add the onions, shallots, marjoram, and pine nuts, then the butter. Season to taste with salt and pepper and transfer to a suitable container. Chill for a while before serving.
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