Liver Pate

pate

The liver is one of the healthiest nutrient-dense food you can have. It is jam-packed with vitamin A, B, C, D, zinc, iron, copper and complete amino-acids. To most people, eating organ meats is an acquired taste. Luckily, this liver pate recipe is so delicious, and you won’t believe how amazing liver can be. It will make a believer out of you!

Servings: 6

Ingredients:

  • 300g liver (chicken / duck / beef / Lamb)
  • 100g nitrite-free bacon, thin strips
  • 2 large shiitake mushrooms, roughly chopped
  • 1 tbs sour cream
  • 1 tsp butter/ghee
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbs brandy or red wine
  • Salt and pepper to taste

Instructions:

  1. Using a skillet, without adding oil, fry bacon until brown. Take bacon off the skillet and put aside.
  2. Without adding more oil, fry red onion and garlic until caramelise. Add thyme and rosemary, fry until aromatic.
  3. Half-way frying the onion, add mushroom and liver. Fry mushroom until soft and liver until brown on the outside but still pink inside. Salt and pepper to taste. Add brandy or red wine.
  4. Take all ingredients off the heat and combine with bacon. Wait until slightly cooled.
  5. While still warm, put all ingredients in a blender and add sour cream. Blend until smooth.
  6. Transfer pate into a bowl. By using a spoon press the pate removing all air bubbles. Flatten the surface of the pate.
  7. Melt butter and pour on top of the pate to keep it from oxidising.
  8. Store the liver pate in the fridge overnight. Serve the next day on cucumber slices, rice crackers or sourdough bread slices.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.

 

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pate

The liver is jam-packed with vitamin A, B, C, D, zinc, iron, copper and complete amino-acids. This liver pate recipe is so delicious, and you won’t believe how amazing liver can be.

Servings: 6

Ingredients:

  • 300g liver (chicken / duck / beef / Lamb)
  • 100g nitrite-free bacon, thin strips
  • 2 large shiitake mushrooms, roughly chopped
  • 1 tbs sour cream
  • 1 tsp butter/ghee
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 tbs brandy or red wine
  • Salt and pepper to taste

Instructions:

  1. Using a skillet, without adding oil, fry bacon until brown. Take bacon off the skillet and put aside.
  2. Without adding more oil, fry red onion and garlic until caramelise. Add thyme and rosemary, fry until aromatic.
  3. Half-way frying the onion, add mushroom and liver. Fry mushroom until soft and liver until brown on the outside but still pink inside. Salt and pepper to taste. Add brandy or red wine.
  4. Take all ingredients off the heat and combine with bacon. Wait until slightly cooled.
  5. While still warm, put all ingredients in a blender and add sour cream. Blend until smooth.
  6. Transfer pate into a bowl. By using a spoon press the pate removing all air bubbles. Flatten the surface of the pate.
  7. Melt butter and pour on top of the pate to keep it from oxidising.
  8. Store the liver pate in the fridge overnight. Serve the next day on cucumber slices, rice crackers or sourdough bread slices.

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.