Sep 17, 2015


If you had told me 3 years ago I would creating and re-creating recipes using chicken livers, I would have laughed in your face. Strange how to world works isn't it? Well, here I am, and doing just that.

I posted a recipe last year that I titled The Best Liver Pate Recipe Ever, and as good as that one is (like, amazingly good), I don't consume any dairy except for ghee anymore. And I'd rather make a pate without wine. And I'm currently steering clear of yeast forming foods, which also includes mushrooms. And every single god-damn-amazing pate recipe I have, contains all of those! So I decided to create my own. And lucky for me, it tasted great first go!

One of the most nutrient-dense foods in existence, (yes) liver is super-duper-highly concentrated with retinol, which is pre-formed vitamin A (anyone with skin conditions - get. on. it). Liver is also rich in folate, choline, and has plenty of vitamin B12, blowing everything else out of the water - it's got almost three times as much B12 as kidney, seven times as much as heart, and about 17 times as much as tongue or the regular ground minced beef.

I would only buy organic liver though as it is the detoxification organ of the animal (however, let it be noted that toxins are not stored here; they merely pass through for filtration if you like).

So... Here we are! 


What you need:

2 onions
2 garlic cloves
500g chicken livers
1 tsp rosemary
1 tsp thyme
1/2 tsp mustard (paste or powder)
1 small lemon, cut in half (or half a large one)
1/2 tsp curry powder
1 Tbsp melted ghee + more to fry with + more to pour on the top of your pate to seal it off
salt + pepper to taste

// Drain the livers of their (bloody) juices, add to a strainer/sieve and pour filtered water over them to rinse.

// In a frypan, cook onions and garlic in ghee until translucent and fragrant.

// Either set aside, or push them to the outsides of the pan, and add the livers in the centre and cook until brown on the inside but still pink on the inside (you'll know as you'll likely see trace amounts of dark red blood oozes out here and there). Add the onion and garlic back to the pan if you removed it. Add the thyme and rosemary, and the juiced of half a lime, mustard, and a good crack of both salt and pepper.

// Transfer all into a food processor and process for a minute. Stop and ensure all lumpy bits on the sides are pushed back down. Add the melted ghee and curry powder here. Mix well for another few minutes. If you don't have a great food processor you may need to transfer the mixture to your blender for a super smooth consistency.

// Then add your pate to small ramekins, dishes, even small tea cups (this recipe makes me 4 small sized ramekin dishes worth)

// Pour melted ghee or butter over the top of each ramekin to seal off the pate. This ensure it lasts much longer. And pop a spring of thyme or rosemary for the sheer beauty of it!


Psst.... Good luck not eating it all at once!

If you can make it last, you can eat a pot full within a week straight from your fridge. Or store more in the freezer until needed. I keep one in the fridge and put the rest in the freezer, and grab em when I've run out of the one I'm eating!

Serve with raw veggies sticks, flax crackers, on the side of an omelette, or with steamed veggies... or straight off the spoon!

And for those eager beavers like me, find more info on organ meats from me at this blog post!

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