Organ meats; so cheap, so nutrient dense, so hard to get used to!
Liver is so worth making the effort to include it in your diet. Liver contains more nutrients per gram than any other food. It is a fantastic source of protein, vitamins and minerals. It’s the richest source of vitamin A available, has a plentiful supply of all the B vitamins, contains vitamins D, E and K and the minerals iron, copper and folate.
A 100g serving once or twice a week is all that is needed for the best health benefits.
Whilst the role of the liver is to cleanse the body of toxins, it doesn’t store them but it is still a good idea to eat liver from healthy animals eating their natural diet. Even organic liver is not expensive.
Calf, lamb, duck and chicken livers are all great. Calf livers have the strongest flavour and chicken the mildest. Personally calf liver is too strong for us, lamb’s liver is a very strong flavour also but is lovely with roast potatoes.
Chicken is the mildest and easiest to enjoy in my opinion, hence the reason for a chicken liver recipe. This one is an adaptation of a recipe I tried from WellnessMama.com. It really is delicious. The whole family loves this, including my 9 month old and toddler, making it an easy way to get some liver into everyone.
- 400g pack of organic chicken livers (I like Waitrose)
- 2 good sized knobs of grass-fed or organic butter
- 1 large onion, finely diced
- 2 cloves of garlic, finely chopped or crushed
- 1 teaspoon dried thyme or mixed herbs,
- roughly 1 teaspoon each of salt and pepper,
- 1 bay leaf (optional)
- 5-6 tablespoons whiskey or brandy (or apple cider vinegar),
- 4 tablespoons double cream
- Melt a knob of butter in a sauté pan. Add the onions and cook on a medium heat until softened and starting to caramelise (about 5ish minutes) add the garlic and cook for another minute or two.
- Meanwhile, rinse and trim the connective tissue off of the livers. Add to the pan with the salt, pepper and herbs. Cook until the livers are barely pink on the inside.
- Add the brandy or whiskey and cook for another 2-3 minutes.
- Remove from heat and let cool for about 5 minutes. Discard bay leaf. Put the livers in the food processor with the remaining butter and puree until smooth. Add the cream, taste and adjust the seasoning/add more cream to your liking.
- Scoop into ramekins or a glass container and cover tightly. Put in the fridge for at least 5-6 hours or overnight to harden and let the flavours meld, although it’s still delicious eaten there and then. With a spoon out of the processor in the case of my toddler.
The pate should keep for a week in the fridge. We love it spread on sourdough toast with some more butter or a shaving of mature cheddar. Delicious!