As you know I’m a fan of liver and using it as a medicinal superfood. Have a read of our other blogs on liver to understand why liver is so beneficial but here’s a spin on traditional pate recipes.
I wanted to create a pate that didn’t need butter, bacon and wine and might I just say – this recipe is jolly good!
1 cup of organic chicken liver
1/2 cup of mushrooms
1/2 cup coconut oil
1/3 cup of olive oil
1/2 a red onion
3 medium sized cloves of garlic
1/2 cup of shallots
1 teaspoon of truffle salt
1/2 teaspoon of pepper
2 teaspoons of thyme (1 fresh if you have)
1/2 cup of lemon juice
- Slice all ingredients.
- Add oils to the pan and then cook all these ingredients on low heat for a couple of minutes.
- Once cooked place it all in your blender ADD 1/2 cup of activated cashews and blend until creamy.
- Place in a serving bowl or a glass jar and keep in the fridge for 5 days or freeze in small sections.
I use pate on veggie sticks, crackers, steaks or in a pasta sauce.
For further information please see our related blogs:
LIVER: What to do with this beasty beast?