Halal Lamb Liver Pâté (Quick Pan-Sear & Blend)
A rich and savory Halal lamb liver pâté, prepared with precision pan-searing and blended to a silky-smooth consistency with rendered beef tallow, offering a nutrient-dense and technically demanding snack.
Ingredients
- Halal Beef Tallow15 g
- Salt2 g
- Halal Lamb Liver200 g
Instructions
- 1Step 1
Rinse the Halal lamb liver under cold water and pat thoroughly dry with paper towels. Carefully trim any visible connective tissue or membranes. Cut the liver into approximately 1-inch thick slices.
- 2Step 2
Heat a heavy-bottomed skillet over medium-high heat. Add the beef tallow and allow it to melt completely and become shimmering.
- 3Step 3
Carefully place the liver slices in the hot tallow. Sear for 3-4 minutes per side, or until a light crust forms and the interior is still slightly pink (it's crucial not to overcook liver, as it will become tough and dry).
- 4Step 4
Immediately transfer the seared liver and any rendered tallow from the pan into a high-speed blender or food processor. Add the salt.
- 5Step 5
Blend on high until the mixture is completely smooth and creamy. This may take 2-3 minutes of continuous blending, requiring you to stop and scrape down the sides as needed to ensure a truly silky pâté texture.
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