Liver Pâté
Liver is one of the most nutrient-dense foods available, packed with essential vitamins and minerals that support a wide range of health benefits. It is particularly beneficial for people with inflammatory or autoimmune conditions, as its nutrient profile promotes gut health, strengthens the immune system, and aids in tissue repair. Liver is an excellent source of vitamin A, which supports immune function, skin health, and vision. Additionally, it provides high levels of iron, which is essential for energy and red blood cell production, and B vitamins, which help reduce inflammation and support nervous system health. Its rich supply of folate and copper also makes liver a valuable food for preventing deficiencies that can lead to issues like bleeding gums and poor skin integrity.
This is the perfect snack alternative or addition to any meal. Spread it on some rice crackers and top with cucumber or radishes and a bit of cracked pepper. Delicious! And hey, why not add it to the cheese platter?
This recipe makes about 4 cups of pate. I divide this out into 4 bowls. Keep 1 in the fridge for the week, and put the rest in the freezer or give some away.
I try and buy all organic ingredients but of course this isn’t always available or within everyone’s budget. Organic or grass fed and finished meats are always best but, just buy the very best ingredients that are available to you.
Ingredients:
500g organic grass fed chicken livers
125g grass-fed ghee (could also use any other type of fat like organic 100% butter, duck fat or lard)
½ red onion, finely diced
1 garlic clove, minced
1 tsp dried thyme
1/4 cup to 1/2 cup of coconut cream
1 celery stalk, finely diced
4 rashers of bacon, finely diced
½ cup filtered water
sea salt flakes to taste
Method:
It is essential to remove all of the connective tissue called “sinew” from the livers before soaking and cooking them. Use a small paring knife to cut those bits away.
Then rinse the livers and place them in a bowl covered in clean, filtered water and the juice of one whole lemon. Leave them to soak in a bowl overnight or for 3-5hours.
Soaking the livers will reduce the “liver-ish” flavour and also helps to soften the livers for a creamier texture.
Melt 25g of ghee in a pan with the finely diced onion and bacon. Sauté for 3-4 minutes on medium heat, or until starting to brown.
Add a further 25g of ghee and add the chicken livers to the pan with a tsp of sea salt flakes and quickly sauté for 1-2 minutes until starting to just brown.
Add garlic and thyme an sauté for another minute or two until everything is cooked through.
Remove pan from heat and allow to stand for 5-10 minutes.
Using a stick blender (or simply transfer all ingredient to a food processor or blender), blend all the ingredients together. Add sea salt to taste and process until the patê is completely smooth.
Transfer to small glass or ceramic containers and allow to cook.
Cover each bowl with the remaining melted ghee to form a nice layer of fat on top.
Allow the pate to set in the fridge for at least 2 hours or until solid. This will keep in the fridge for up to 1 week. Or put some in the freezer for later and simply thaw in the fridge once needed.
Option: Sprinkle with a tiny of of fresh or dried thyme leaves to serve.
Serve as an appetizer or snack with radish and cucumber slices, or carrot and celery sticks, or sourdough bread or rice crackers.
