Liver Paté Recipe
Did you know that most food you buy at the store are lacking a lot of essential nutrients? Because with the industrialization of agriculture, farmers just can’t put back in their soil what they’re taking out since farms are getting bigger and bigger… But on a small farm it’s easier to nurture your soil.
With that lack of nutrients comes many chronic illnesses, and especially mental illnesses… But the good news is that it’s completely preventable (and reversible)! Here is one of many super foods you should include in your diet: Organ meat! There is so much more nutrients in organ meats (and especially liver!) such as Iron, Folic Acid, Vit B12 or Potassium. But let’s face it, I don’t really like the taste or texture of it… Unless you turn it into Paté!
Here is an excellent recipe for Liver Paté which is perfect for sandwiches, breakfast toast or even when you entertain (it’s perfect for a charcuterie board!). And it doesn’t even take much time to make!
• 1 lb Liver from Thyme For Ewe Farm (Beef or Chicken)
• 1 Small Yellow Onion, finely chopped
• 2 Cloves Fresh Garlic
• 6-7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
• 1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
• 1 Bay Leaf
• 1/3 cup Dry Sherry or Cognac
• ¼ tsp Salt, to taste
• 1/8 tsp Ground Mace
• 3-4 Sprigs Fresh Thyme (3/4 tsp Dried Thyme)
• ½ cup lard
1. Slice liver into 2” chunks (you don’t need to do this if you are using chicken liver)
and remove any vessels the butcher might have missed.
2. Line a 7.5″x3.5″ Loaf Pan with parchment paper (this is an optional step that just
makes removing the loaf easier later; you could also use a glass or pottery serving
3. Heat 1/4 cup of your chosen cooking fat in a large skillet over medium high heat.
4. Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring
frequently, until onions are well cooked (about 10 minutes).
5. Add liver to the pan and cook, stirring frequently, until browned on the outside and
still pink in the middle (about 3-4 minutes).
6. Add sherry to pan and bring to boil (you can increase heat to high if you want). Boil
2-3 minutes, until you can’t smell alcohol in the steam.
7. Remove from heat. Remove bay leaf, rosemary stem, and thyme stems. Add salt and
the remaining cooking fat.
8. Pour hot liver mixture into a blender or food processor. Pulse until smooth.
9. Pour into the prepared loaf pan (or serving dish of choice).
10. Once it’s cool enough to touch, make sure to cover with plastic wrap tightly across
the entire surface, or alternatively, you can pour melted lard, coconut oil, or butter
and let that cool and harden to preserve the color.
11. Refrigerate overnight up to a few days before eating.