Ploughman'S Lunch With Pate And Beet Relish Recipe

Name: Ploughman'S Lunch With Pate And Beet Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PATE; 8 tbsp (1 stick) butter, 4 tbsp melted; 8 oz chicken livers, trimmed; 1 clove garlic, crushed; 1 small shallot, finely chopped; 1/2 tsp allspice; 2 tbsp brandy; 2 tbsp heavy cream; None None FOR THE BEET RELISH; 1 cup dried cranberries; 1/4 cup red wine vinegar; 1 tbsp sugar; 1 can (15 oz) whole beets, cut into wedges, juice reserved; None None TO SERVE; None None Sliced baguette, sliced cold meats, assorted cheeses, pickles; None None Gherkins, sliced tomato, salad leaves

Servings: persons

None None FOR THE PATE
8 tbsp (1 stick) butter, 4 tbsp melted
8 oz chicken livers, trimmed
1 clove garlic, crushed
1 small shallot, finely chopped
1/2 tsp allspice
2 tbsp brandy
2 tbsp heavy cream
None None FOR THE BEET RELISH
1 cup dried cranberries
1/4 cup red wine vinegar
1 tbsp sugar
1 can (15 oz) whole beets, cut into wedges, juice reserved
None None TO SERVE
None None Sliced baguette, sliced cold meats, assorted cheeses, pickles
None None Gherkins, sliced tomato, salad leaves

1
For the pate, line a 1-cup loaf pan or ramekin with plastic wrap. Melt 4 tbsp butter in a large skillet on medium heat. Saute livers, garlic, shallot and allspice for 3-4 mins, until almost cooked (livers should be pink in the center). Add brandy. Cook for 1-2 mins, stirring. Cool.
2
In a food processor, process livers in their cooking liquid, melted butter and cream until smooth. Push through a fine sieve into a bowl. Season to taste. Spoon into prepared pan; smooth top. Cover and refrigerate overnight.
3
For the beet relish, combine cranberries, vinegar and sugar in a medium saucepan. Stir on medium heat until sugar dissolves. Add beets with juice; bring to a boil. Reduce heat to low; simmer, uncovered, for 10-15 mins until beet softens slightly and mixture thickens. Transfer to a bowl. Cool. Cover and refrigerate until ready to serve.
4
Unmold pate and place a platter with the beet relish. Arrange baguette, cold meats, cheeses and pickles on platter. Serve with gherkins, sliced tomato and salad leaves.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE PATE, 8 tbsp (1 stick) butter, 4 tbsp melted, 8 oz chicken livers, trimmed, 1 clove garlic, crushed, and more.

Yes, Ploughman'S Lunch With Pate And Beet Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ploughman'S Lunch With Pate And Beet Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions