by Michaela (Twitter: Calceolaria)
Leiden, The Netherlands
200 g of pork liver – preferably organic (tastes so much better)
1 onion
1 apple
Salt and pepper if desired
Knob of butter or little olive oil
5 juniper berries
Splash of sherry
Peel and dice the onion. Peel, core and dice the apple. Cut the liver into thin strips. Heat the butter or oil in a frying pan. Fry the onion, apple, the strips of liver and the juniper berries until cooked (5 to 8 minutes). Remove all the ingredients from the frying pan and allow to cool enough to transfer into blender. (I use a handheld). Keep back the apple as well as some chunks of liver (to be cut into small pieces by hand).
Add the splash of sherry. Liver itself will liquidify so err on the side of caution! Blend until smooth. Remove from the blender and stir in the remaining liver and the apple. Refrigerate overnight for flavours to settle.
Variations: Experiment! Instead of juniper, sherry and apple, try thyme, apple juice and pieces of dried apricot. Or garlic, brandy and hazelnuts. Or orange and walnuts. Whatever you fancy, the basic recipe remains the same. For a smooth pate, blend all of the liver.
