Recipe for liver paté

One of the things that we eat far too little of is intestines, and for many this is associated with unpleasant memories when you were forced to eat a chewy calf liver when you were a child.

However, liver is fantastically nutritious and something we highly recommend to have as part of a nourishing diet – and it can be cooked to perfection – we promise.

In a cooked chicken liver you will find a high content of essential nutrients such as Selenium, vitamin A, B12 and B2.

A good way to prepare chicken liver is as liverpaté – great to eat as it is or as an accessory to zucchini pancakes or on a seedcracker.

For about 6-7 dl of ready-made liver paté we use

  • 500g raw chicken liver
  • 140g of bacon
  • 150g butter
  • 1 clove of pressed/finely chopped garlic
  • Thyme
  • 1 tbsp Salt
  • 1 spice measure of ground white pepper
  1. Shred the bacon, clean the liver and put it in a thick-bottomed casserole along with the butter diced into smaller pieces.
  2. Heat it up slowly on low heat – it should not boil, instead let the butter melt together with liver and bacon slowly.
  3. Once all the butter is melted, add the garlic, salt, pepper and thyme and leave to simmer for about 30 minutes on low temperature. it should just simmer and not boil. Stir from time to time.
  4. Take the pot of the stove and use a handmixer to mix to a desired smooth consistency. Season with salt and pepper.
  5. Pour the paté into glasses/jars and keep refrigerated. This can also be stored in teh freezer.

Since it is dairy-free, sugar-free and gluten-free, you can also eat this if you are reducing your Candida overgrowth

If you want something extra to put on the picnic/tapas table, you can take some of the cold liver paté and whisk together with whipped cream – and you’ll get a chicken liver mousse to die for (skip this if you do not eat dairies)

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