As most Nourishers know, Liver is probably one of the most Nourishing foods on the planet. So long as it is Grass Fed and Organic, of course. But many have horrid memories of overcooked, rubbery, foul tasting, impossible to swallow fried Liver dishes. And many more can’t even hold the thought of eating the Liver of an animal in their minds. For these people, Pate is the best option to get high doses of Vitamin A, D and K, cholesterol and protein.
Green Pepper and Rosemary Pate
You’ll need:
250 gm unsalted butter (1 stick - salted is ok but add less salt later)
1 red onion, finely chopped
1/2 kg (1 pound) organic, pasture fed chicken livers
1 tblspoon tinned green peppercorns (can use dried peppercorns soaked for a few hours)
1 tblspoon dried or fresh rosemary (or thyme) crushed a little
sea salt
Method:
Melt 1/2 the butter in a heavy skillet over moderate heat. Add onion and saute until softened. Rinse chicken livers, pat dry and season with salt and pepper. Add to skillet and cook, stirring and turning occasionally until almost cooked through but still slightly pink inside.
At this point you can add a dash of brandy or whey and simmer until dry again but it’s not necessary.
Add peppercorns and thyme and fry a little longer. Transfer mixture to a food processor and puree until very smooth. Season to taste. Transfer pate to a crock to serve it in and let cool. Meanwhile melt remaining butter in skillet making sure not to burn it. Pour it over pate ensuring it covers the whole surface. Add a sprig of Thyme or Sage leaf to the butter on top as a garnish. Refrigerate for at least 6 hours. Bring pate to room temperature before serving.
Brandied Chicken Liver Pate
You’ll need:
250 gm unsalted butter (1 stick - salted is ok but add less salt later)
1 onion, finely chopped
1 large garlic clove, finely chopped
1 pound (1/2 kg) chicken livers, rinsed
1/4 cup Cognac or other brandy
1/4 teaspoon freshly grated nutmeg
pinch of ground allspice
1/3 cup dried currants
sea salt and pepper
Method:
Melt butter in a heavy skillet over moderate heat. Add onion and garlic and cook, stirring occasionally, until softened. Rinse chicken livers, pat dry and season with salt and pepper. Add to skillet and cook, stirring and turning occasionally until almost cooked through but still slightly pink inside.
Add Cognac and simmer until most of it has evaporated. Transfer mixture to a food processor. Add nutmeg, and allspice to processor and puree until very smooth. Season to taste.
Transfer pate to a bowl and let cool. Cover currants with boiling water in a heatproof bowl and soak until plumped. Drain and pat dry. Melt remaining butter in skillet making sure not to burn it. Stir currants into pate.
Pack pate into a crock, pour over melted butter ensuring it covers the whole surface. Add a sprig of Thyme or Sage leaf to the butter on top as a garnish and refrigerate for at least 6 hours. Bring pate to room temperature before serving.
How to serve Pate
Apart from the obvious drinks and nibblies before a main meal, Pate is very useful in everyday life. My youngest just loves it fresh and warm out of the food processor. He always helps me make it and licks the bowl, the spoon and the food processor as a reward. He also loves Pate on toast for breakfast. My friend Wendy, who cured her Colon with broth and home made raw milk cheese, loves pate and cheese on dosas. She takes this every day for her lunch and never tires of it.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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