Liver Pate

Liver – people seem to hate it or love it.  Lately, most people have never even tasted it.  That’s a shame because liver has more nutrition than you will find in any vegetable.  Surprised?

I love this post by Chris Kresser:   Liver:Nature’s Most Potent Superfood.   He has a great chart comparing liver to apples, carrots, and red meat.  I like to bring it to any function where I bring liver. Did you know that carrots have no vitamin A?  Didn’t you learn in school they did?  They actually have Beta-caroteen, which your body can convert to vitamin A, but liver actually has a significant amount of vitamin A. Take a look at his chart and you may be surprised.  Liver is a great source of B vitamins and zinc.

I am always asked, “Isn’t liver full of toxins?”  I suppose people have this idea because we often like to say that liver filters the blood.  Then I suppose we all picture the liver as this giant oil filter, or coffee filter and that seems kind of gross.  Actually, I like to imagine the liver more like this:  You are driving along and you decide to go into a rest area. The sign says Trucks this way, and Cars the other way.  That is the kind of filter that the liver is.  It pulls toxins out of the blood and sends them to be disposed of, it doesn’t hang on to them.

If you think you don’t like liver, but you realize it is good for you and you want to learn to eat it, Pate is a great way.  Serve it on Grain Free Crackers.

Chicken livers are milder than beef, but beef have more nutrients.  Beef could be substituted just fine.  By mixing both heart and liver, it tones down the strong liver taste, and still gives great nutrition.

  • 1/2 lb chicken Livers
  • ½ lb chicken hearts
  • 1 Small Onion, cut in pieces
  • 2 Cloves Garlic
  • 1 tsp dried Rubbed Sage
  • 1/2  tsp dried Rosemary
  • 1/2 tsp Marjoram
  • 3/4 tsp dried Thyme
  • ¼ tsp seasoned salt, like Herbamare
  • 1/2 pound bacon (6-8 slices)
  • 1/2 cup Butter or Ghee

Cook bacon until done.  Remove bacon and place in food processor, leave bacon fat in the pan. Remove any vessels that might be on the liver. Add onion, garlic and the rest of the seasonings to the pan.  Cook, stirring frequently, until onions are well cooked (about 10 minutes).  Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle (about 3-4 minutes).

Place the butter into the food processor. Pour hot liver mixture on top of the butter and bacon. Pulse until very smooth. Some people strain their pate at this point,, but I just make sure it is very smooth

Pour into a serving dish. After it has cooled a bit, cover the liver directly with plastic wrap, pushing out any air bubbles.  If you want to use the dish as a mold, line it with plastic wrap and un-mold when ready to serve.

Refrigerate overnight up to a few days before eating.

 

 

 

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