Lamb Pâté with Shiso Jelly

Published in Recipes

We partnered with Apple Pond Farms for the May Day lamb dinner and received some lamb liver, in addition to the belly, shoulders and head. Shiso is often called Japanese mint, so this is my take on the classic American pairing of lamb and mint jelly.

Ingredients

Liver
Fat (we used pork fat back)
Stock
Egg Yolk
Port
Heavy Cream
Pink Salt
Salt
Dextrose
White Pepper
Ginger
Mirin
Soy
5 Spice
Shallots
Parsley

Apples
Shiso Leaves
Sugar
Lemon

Directions

For Pâté

In a food processor mix livers, salt and dextrose. Then add port. Empty the mixture into a bowl. Dice and poach the fat in stock. Fat, cooked shallots and parsley go into the food processor until smooth. Add yolks one at a time. Add flavoring agents. Heat the cream to 167 and add with the stock. Combine with the liver mixture.
Cook at 250, until set. Chill.

For Shiso Jelly

Peel and dice the apples, save the cores. In a saucepan cook the apples with sugar, water and the reserved cores. When the apples start to breakdown, remove the cores and add the shiso and lemon. Keep a plate in the fridge. To check the consistency, drop a little jelly onto the cold plate. If it sets to your liking, the jelly is finished.

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