Chicken liver, bacon and garlic pate.
Does anyone eat liver anymore? I do. It’s a powerhouse of nutrients and worthy of the term ‘superfood’. It is one the mostly nutrient dense foods you can eat gram for gram and I try to eat some at least one a week. High in protein and packed with essential vitamins and minerals - especially rich in vitamin A, which supports eye health, immune health and reproductive health. It is also high in folate, B12, iron, zinc and choline. The addition of garlic gives further immune support as well as having anti-inflammatory and anti-biotic properties. I use a whole bulb in this recipe - don’t be shy with it!
I’m a big fan of Jordan Pie’s recipe’s and this is hers https://www.reallifeofpie.com/. My version makes things slightly faster to prepare, with the minimum of fuss of weighing and measuring ingredients. Play around with your own spices and herbs as flavourings.
Ingredients
2 large red or brown onions, diced
400g chicken livers (organic preferred). That’s the size of an average supermarket packet
Whole bulb of garlic, chopped or crushed
3 rashers of bacon - nitrate free and free range if you can get it. Otherwise choose a good organic brand
1 tsp smoked, hot paprika
1 tbpn dried oregano
1/4 tsp cumin powder
1 tsp salt
100g grass fed butter
Method
Add half of the butter to the pan and saute the onions until soft.
Add the garlic and the bacon to the onions and fry until brown.
Add the herbs and spices and fry for another minute until the spices are fragrant. Remove from the pan, leaving the fat in the pan whilst you cook the livers.
Add the livers to the pan. Don’t overcrowd it as you don’t want them boiling. When browned on the bottom, flip them over and continue frying until cooked through.
Return the onion, garlic, bacon and spice mixture back into the pan with the rest of the butter and sautee until fragrant and nicely mixed together. It will be a very dark golden colour.
Scoop into a food processor and blend until smooth and silky. Leave slightly chunky if you prefer a more coarse pate. Add a little water or stock if it is too dry.
Scoop into a container. I split it into two containers and freeze one. It freezes very well.
You can serve this warm or cold with crackers, veggie sticks or on top of cucumber rounds.
Eat within two days.