Liver Pâté
Liver is one of the most nutrient-dense foods on the planet. Liver contains B vitamins including folate and B12 for energy and nervous system health, vitamin A for wound healing and eye health, it also contains trace elements, phytonutrients and antioxidants.
Equipment
- Food processor
Ingredients
- ½ pound of organic chicken lamb or beef liver
- ¼ cup of 35% cream
- 8 tbsp cold butter
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 1 garlic clove peeled and chopped coarsely
- 2 tbsp Brandy or Cognac optional
- ½ tsp dried sage
- ½ tsp dried thyme
- Salt and pepper to taste
Instructions
- In a medium saucepan, heat the oil and combine the liver, onion, garlic, ½ a teaspoon of salt, pepper and the thyme and sage.
- Cook until the onion is cooked and the liver is barely pink inside.
- Remove from heat and let stand to cool for about 5 or 10 minutes.
- Transfer everything to a food processor and pulse until coarsely chopped.
- With the machine running, add the butter and the cream gradually until incorporated and homogenous.
- Add the Brandy or Cognac (if using) and blend until completely smooth.
- Taste and add seasoning or extra salt and pepper if needed.
- Transfer to ramekins, cover and refrigerate
Notes
Serve chilled.
Pâté can be frozen if you feel like scaling up
Pâté can be frozen if you feel like scaling up