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. 

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 butter, lard, or 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 water

1/3 cup butter 

 

Melt 1 teaspoon of your fat of choice  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 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 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 RoyalComment