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ACCEDER

Organic segura lamb paté

Recipe

Peal de Becerro

Pozo Alcón

Beas de Segura

Olive oil

Restaurante Sarga

People: 0

Ingredients

  • ½ Kg apples
  • 1 Kg Segura lamb liver
  • 150g Iberian fatty bacon
  • 1 Sprig of thyme
  • 10g pepper
  • 1 Glass of Malaga wine
  • 1 Glass of brandy
  • 2 Eggs
  • Nutmeg
  • Extra virgin olive oil and salt
  • Bay leaf
Segura lamb is one the culinary jewels, not only of the National Park, but of Andalusia as a whole. This lamb is earning increasingly greater prestige as a result of the significant efforts of the farmers behind the establishment of the Geographical Indication for Lamb from the Sierras de Segura and Sagra and the efforts of other farmers who organically rear this endemic breed, both inside and outside the park. This pâté is somewhat of a novelty, given that it is produced from lamb liver. Other pâtés, such as partridge pâté, are held in high esteem in the Province of Jaén. Lamb pâté rounds off this list. Lamb is most commonly served roasted or as a part of other traditional dishes.o la asociación de ganaderos que han constituido la Indicación Geográfica Protegida Cordero de las Sierras de Segura y la Sagra, además de otros ganaderos, que dentro y fuera del parque están realizando una crianza ecológica de esta cabaña ganadera autóctona. Este paté es una novedad, pues se elabora con los hígados del cordero. En la provincia de Jaén hay otros patés de reconocido prestigio, como el perdiz. El de cordero viene a completar esta lista. La forma más frecuente de encontrar el cordero será al horno o incorporado en otros platos tradicionales.

Preparation

Leave the washed and diced liver, bacon, laurel, thyme, pepper and wine to marinate for 6 hours.

Peel and slice up the apples and lightly fry them in extra virgin olive oil, adding the liver and bacon and continue frying over a low heat. Flambé with brandy and add the rest of the marinated contents and spices.

Mash firmly, season with nutmeg and add salt as desired. Add the beaten eggs, pour the mix into a mould and cook in a bain-marie in the oven.

Serve accompanied with caramelised apple or apple marmalade with a drizzle of extra virgin olive oil.