Liver Pate - Do you Dare?

Liver Pate!

Can you even find it in this delicious looking platter? 😉Crackers topped with liver pate and beetroot chutney on a platter of colourful fruit and veggies! What better way to entice some hungry little and big humans to taste something new.

Liver Pate is one I have been hesitant to try for such a long time but with the realisation it had been a while since I have really added any new nutrient dense foods into our healthy habits I thought what better time to start than now while Cody is young and hopefully becomes the normal for him. I started with Chicken and recently tried duck too 🤗

I did sneakily buy the liver and attempt to do make it during the day so my husband didn't actually know what it was however the day didn't quite go to plan so I was making it when he got home and his response straight up 'you better not be feeding me liver' my response? 'you said the same thing about bone broth 3 years ago :P'

Verdict ?! 🙈

It's not so bad!! So, far I'm not about to go munching down a bowl of it on it's own however, topped on a quality cracker with some some beetroot chutney and a platter of fruit and veggies it’s pretty damn enticing.

Why Liver?

* It is absolutely one of the most nutrient dense foods we could consume with vitamins and minerals such as; Calcium, Phosphorus, Magnesium, Potassium, Iron, Zinc, Copper, Vitamins A D E C B6 & B12, Niacin and Folate.

* Although commonly believed that the liver is an organ for storing toxins, it's purpose is to neutralise toxins in the body and not store them (storage of toxins the body cannot dispose of is stored in fatty tissues and the nervous system 🙊). However it does store crucially important nutrients as listed above.

Come On - Give it a go!!

Recipe Guide

I used my Thermo but have provided non-thermo recipe below.

Ingredients

500g chicken liver
200g Butter or Coconut oil
8 Sage leaves
1 Apple
1 small onion
3 tablespoons of brandy (optional)
Pinch Himalayan Pink Sea Salt
Pinch Freshly Ground black Pepper
1/4tsp nutmeg
1/2 cup of Coconut Cream

Method

Chop (in a food processor or by hand) apple and onion
Salute apple, onion, sage and 50g of butter or coconut oil
Wash the chicken livers and remove the membranes
Add the livers to the pan and sauce for about 5 mins
After a minute add the brandy
The livers should be browned (if not cook for further 1-2 mins)
Let the pan rest for 5 mins and add nutmeg, salt, pepper
Stir in the 150g of remaining butter/coconut oil and the coconut cream
Blitz the mix in a food processor, scraping down the sides as needed until it is a smooth creamy, mousse like consistency
Pour into small containers and refrigerate for at least 4 hours and/or freeze. I put them in about 6 small containers and froze 5.