Let’s start with a raw dose of honesty… many people find liver completely palatable and delicious. I am definitely not one of those people.
I tend to gag at the smell and sight of liver – Until, I discovered organic pâté
Eat like a Farmer, live like a king
The word superfood is thrown around excessively online. There are only a handful of foods that I’d actually rate as a superfood. Pâté is one of them & yes Mum, you were right. If only I hadn’t bolted from you everytime you tried to cook me liver …
100g of chicken livers can yield significant amounts of vitamin A (essential for the immune system) & B 12 (energy production & mood) as well as be a significant source of B2, Iron, folate & choline. Let’s sit on choline for a minute..
Choline is an underrated superhero. Choline is the main component of our cell membranes. It’s role in the body is enormous. It’s also essential in the manufacture of the neurotransmitter acetylcholine, a chemical messenger in our nervous system & brain. So choline is almost everywhere, involved in everything!
500g organic chicken liver – Organic is essential for livers.
10-12 chopped figs
3/4 cup red wine
4 cloves of garlic
3 sprigs of rosemary (use small amount as a garnish)
A few sprigs of thyme leaves – Maybe 5
2 tablespoons of organic butter
Part 1: Making the Red wine sauce In a small saucepan on low heat, bring the red wine to a simmer with 1 sprig rosemary then add the chopped figs. Allow to simmer on low heat until until the figs are really soft. Drain the red wine and leave about 1/4 the amount in the pan with the figs. Leave aside.
Part 2: Prepare the livers: Pan fry garlic, onion in the butter then place the livers in the saucepan and let them cook. Add salt + pepper to flavour
Part 3: Add the rosemary & fresh thyme to the liver and cook further.
Part 4: Blend: In a food processor blend everything together
Your Pate is ready to be enjoyed in your meal ! Serve and enjoy
Tip #1 FREEZE To really go the distance, in small glass jars or silicone moulds I’ll freeze multiple portions to enjoy in the months to come. This is not an every day indulgence, it’s more a great superfood to have once every week or so! Definitely freeze portions as this doesn’t keep in the fridge for longer than a day.
TIP #2 Serving suggestion: Use as a dip with Carrots, Capsicum, cucumber & Crackers (I use seeded paleo friendly ones). This makes a great meal with grilled Portobello mushrooms garnished with goats cheese