Preheat a large frying pan.
Heat a little of the weighed out butter, and sauté the onion until soft and translucent (do not let brown).
Add the garlic and cook for one minute.
Meanwhile, use a sharp knife to cut away any tough membranes from the liver.
Add the liver, bay leaves, black pepper, herbs and port and cook until the meat is still a little pink in the middle and most of the liquid has evaporated.
Remove the bay leaves and discard.
Tip the mixture into a food processor along with the rest of the butter and the parsley.
Blitz until smooth.
Scoop out into your serving bowl, cover with clingfilm and chill in the fridge
Scoop the blended pâté into a clean kitchen sieve.
Place it over a mixing bowl, and use a soup spoon or silicone spatula to press the pâté through the sieve into the bowl below.
When you have pushed it all through, use a clean spoon to scrape the finished pâté from the underneath of the sieve and place into a serving bowl.
FREEZING: The pâté can be frozen really well. Just decant into ramekins (containing as much as you would eat within a day or two) cover well and freeze. Once thawed, keep refrigerated and eat within a maximum of 48 hours.
Please enjoy my recipe! Jane | hedgecombers.com