Liver Paté

Liver is one of those foods that if we were lucky enough when we were tiny humans we might have had an adult human force it upon us on a few occasions. Most likely it wasn't your favourite food right off the bat. With good reason. It is a food that if prepared the wrong way won't tickle and tease the palate in the most ambrosial of ways. 

This might mean that some time ago, when you became a grown up, you may have made the decision to only eat the foods that you like and to happily bid adieu to the foods that were once forced upon your pouty little face.  I'm guessing liver was one of the first foods shipped off to sea like an 18th century British convict. 

Liver is a powerhouse of nutrients. A superfoods superfood. It is one of the most nutrient dense foods in existence. Want to blow your mind with nutrients? Eat one. Brains, liver, hearts, and other organ meats are so jam-packed with nutrients many cultures throughout history only ate them and gave muscle meats to the dogs. This chart from Chris Kresser outlines the multitude of micronutrients present in beef liver compared to apples, carrots, and red meat. 

Pretty cool, eh? 

Also, for those who are weary of liver "storing toxins" I am happy to inform you that that's baloney (foolish yes, but it's also in the form of commercial luncheon meat - a highly processed industrial garbage that is actually full of toxins).  Liver doesn't store toxins but instead neutralizes them. Toxins such as pharmaceuticals, poison, and chemical agents that cannot be neutralized or eliminated by your body are actually stored in visceral fat and in the nervous system.  

As a sovereign human and adulting adult I hope that you give liver another chance for its petty offence of not satisfying your previously childish and underdeveloped appetite.  This recipe for liver pate turned out better than I expected and has quickly become my preferred way to enjoy liver. 

LIVER PATE

1 tsp grass-fed butter, rendered lard, or coconut oil for frying

6 chicken livers (pasture-raised, please)

1 shallot, chopped

1 clove garlic, mined

1 tsp fresh rosemary, chopped

1/2 tsp dried herbes de provence

1 tsp sea salt

pinch black pepper, or more to taste

1/2 cup spring water

1/3 cup grass-fed butter (coconut oil would probably work as a dairy-free option, but I haven't tried it)

 

Melt 1 teaspoon of your fat of choice (butter, coconut oil, etc) in a pan on medium heat. Once melted, add the liver, shallots, garlic and spices. Stir until mixed thoroughly. After 1 minute, add the 1/2 cup of spring water. Stir again and cover the pan with a lid. Let sit for 5 minutes and give it a stir about half way through.

After 5 minutes has passed, remove the pan from the heat and let sit for 5 more minutes undisturbed.  

Pour the water out from the pan carefully to avoid losing too many spices down the drain. Put the mixture into a processor and pulse until it's nicely chopped and starting to turn into a paste. Now while the food processor is running, add the butter or coconut oil 1 tablespoon at a time to the mixture. Blend thoroughly until a thick creamy paste has formed. Give it a taste and add more salt and pepper if desired. Scoop the pate mixture out into an airtight container and store in the fridge for at least 2 hours for it to cool down and stiffen up.

Enjoy on biscuits, sliced veggies, crackers, sourdough bread, or a spoon. 

Denby Royal